There is currently no cure for food allergy. The only method to prevent life-threatening allergic reactions is to avoid foods containing the proteins that trigger the responses (i.e. allergens). Food allergens might get into another food accidentally during food processing (cross-contamination), thus, the food industry has adopted the voluntary “may contain” labelling, which might lead to consumers taking risks affecting their quality of life. To gain knowledge on the presence of allergen cross-contamination in production, manufactures perform allergen assessments but these procedures are voluntary and not standardized. The aim of this project is to contribute to the elaboration of a reference procedure for allergen contamination assessment in food industry.
|Short title||Analysis of allergens in food industry|
|Effective start/end date||01/07/2020 → 30/06/2023|
- Food allergy
- Food industry