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Industry approaches to ingredients derived from allergenic sources |
D. J. SKRYPEC, Kraft Technology Center, Kraft Foods, Inc., 801 Waukegan Rd., Glenview, IL 60025 The food industry supports the label declaration of ingredients, even subingredients, that have been scientifically determined to cause allergic reactions in susceptible individuals. Discussion today will focus on the use of allergenic ingredients and strategies to avoid their use and to reduce the possible occurrence of an unlabelled allergen. Approaches include product development strategies and working with ingredient suppliers to find alternatives to allergenic ingredients. In addition, maintaining a consistent allergen profile across multiple products is also an effective approach in managing food allergens in the food processing environment. Approaches to assessing the allergenicity of ingredients derived from allergenic starting materials will also be presented.
Session 1, Allergenicity of food ingredients
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