Allergen Testing
Food allergies have increased at an unprecedented rate during recent years. According to industry experts, food-related allergic reactions increased during the past years. Some of these reactions have a significant impact on quality of life or can lead to life-threatening anaphylactic shock within minutes.
People with food allergies or intolerances must adhere to strict avoidance of their allergens or foods that cause reactions, so food manufacturers must provide detailed information about the contents, additives and cross-contamination risks for all food products. In addition, they must follow strict government regulations, which vary throughout the world.
Specific analyses
EU:
In the EU, regulation No 1169/2011 requires all of the following allergens must be clearly identified in food:
- Vegetable allergens
- Cereals containing gluten
- Peanuts and products thereof
- Nuts (e.g. almonds, hazelnut, walnut, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts)
- Lupin and products thereof
- Mustard and products thereof
- Celery and products thereof
- Sesame seeds and products thereof
- Soybeans and products thereof
- Animal allergens
- Milk and products thereof (including lactose)
- Fish and products thereof
- Eggs and products thereof
- Molluscs and products thereof
- Crustaceans and products thereof
- Pseudo allergens
- Sulphur dioxide
United States:
In the U.S., The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 requires that the "top 8" allergens must be clearly listed in plain English in the ingredient list if the food contains them:
- Peanut
- Tree nuts
- Milk
- Egg
- Wheat
- Soy
- Fish
- Shellfish
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