Management of Food Allergens
– edited by Jaqueline Coutts and Richard Fielder

 

Manufacturing genuinely allergen-free food is no mean feat as the challenges presented to the manufacturer are enormous. Guaranteeing that less that 10 parts per million of gluten, nut, dairy, or whatever the specific allergen may be, will appear in your products requires highly sophisticated and tightly monitored supply chains, testing equipment, manufacturing and cleaning proceedures and constant vigilance – and that is before you get to the minefield of labelling and actually marketing the products. Let alone keeping up with the research on allergen threshholds...

So guidance of any kind is welcome – and guidance from the specialists who have contributed to this manual for food manufacturers is especially welcome. The book, which is is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials, provides an overview of the safe management of food allergens, including risk management systems and practices currently being adopted by the food industry. Contributors include researchers, food manufacturers, enforcement officers, clinicians and consumers.

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Management of Food Allergens edited by Jaqueline Coutts and Richard Fielder is published by Wiley at £120.00/$199.00.

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First Published in 2009