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FOOD SAFETY

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3

Battling Cross Contamination ‘Allergen Management Begins with Good Organization’ Dark chocolate with minute droplets of milk; soy with peanut crumbs; oatmeal cookies with gluten traces. Food processing always carries the risk of contamination with allergens. But how do you minimize this risk while effectively communicating the dangers? Quality specialists at RIKILT Wageningen UR, Intertaste and Bolletje share their best practices.

Allergens are, in general, harmless proteins, but they can cause an allergic response in susceptible people. One to three percent of adults and four to six percent of children have some kind of food allergy or intolerance, according to estimates from the

Intertaste purchases its herbs and spices ‘plain’, not ground. This allows for better control of possible contamination.

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Profile for Holland Food Innovations 2014

Holland Food Innovations 3 (2015)  

Issue 3 (2015) of Holland Food Innovations.

Holland Food Innovations 3 (2015)  

Issue 3 (2015) of Holland Food Innovations.

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