Management of Food Allergens (PDF)

One of the greatest challenges facing the food industry is
providing safe food to an ever-increasing number of allergic
consumers through a global supply chain. Approximately 2-4%
of western adults and up to 10% of children are currently thought
to be sensitive to food allergens, and the issue is of major
commercial significance to food manufacturers. The market for
'free-from' foods has grown dramatically in recent
years and the demand for gluten- and dairy-free foods shows no sign
of abating in the foreseeable future.

This volume provides an overview of the safe management of food
allergens, aiming to help all those with a vested interest in
understanding how to protect consumer health through good
manufacturing practice and clear labelling advice. It examines the
risk management systems and practices being adopted by the food
industry to tackle the growing hypersensitivity of consumers to a
range of food proteins. The various aspects of the subject are
addressed from a range of perspectives including that of
researcher, food manufacturer, enforcement officer, clinician and
consumer. There will be an emphasis on the scientific analysis of
food and environmental samples and their use in verifying
in-process controls and finished-product labelling claims. The book
is directed at food scientists and technologists based in industry
and research, quality assurance personnel, clinicians and public
health officials.