Studies show that up to 37 percent of the population in European report symptoms related to food allergies. As the global allergen testing market continues to rise each year, so does the demand for foods that are free from allergens, making proper management of these contaminates a critical success factor for food businesses.
This paper will discuss:
- The four critical allergen control points all bakery and snack producers should have in place
- Tips for how to avoid packaging and labeling issues
- How to achieve complete control over recipe management and trace all materials/ingredients through every stage of production
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