There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma, according to new research.
People with food allergies and intolerances in the UK have the more new products to meet their dietary needs than consumers in other major European markets, indicates data from Mintel, but there has been a general increase in launches across the EU in...
The food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product.
A line of cookie, cracker and biscuit forming equipment has been upgraded to allow for different levels of hygiene requirements to suit various cleaning approaches and to eliminate the risk of allergen or pathogen cross-contamination, claims Baker Perkins.
Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
New research may provide insight into how to reduce the allergenic
properties of peanuts through the use of an enzyme found in certain
fruit and vegetables, findings that could lead to the development
of "hypoallergenic peanut...
Too many UK bakeries either don't know or don't care about limits
on workers' exposure to potentially asthma-causing dust from flour
and bread mixes, according to one union official, as the
government's work safety...
As food manufacturers and ingredients suppliers work towards tough
new rules on the labelling of food allergens, Europe's risk
assessment body concludes that current scientific evidence is
'insufficient to establish an intake...
Ingredients and foodstuffs such as celery, mustard, sulphur dioxide
and crustaceans will soon have to be strictly labelled by food
manufacturers, as the EU introduces tough new regulation to do
battle with allergens.
Phylogene, a R&D company located in the south of France, has
announced the development of a range of tests to facilitate the
tracking of allergens in food. The firm has spent four years
developing the tests. The company claims...