Management of Food Allergens; Contents; Contributors; Preface; PART I RISK ASSESSMENT; 1 The reality of food allergy: the patients' perspective; 2 Clinical incidence of food allergy; 3 Identification and characterisation of food allergens; 4 Coeliac disease: allergy or intolerance?; PART II RISK MANAGEMENT; 5 Risk management the principles; 6 Risk management operational implications; 7 Choices for cleaning and cross-contact; 8 Validation of cleaning and cross-contact; 9 Validation, standardisation and harmonisation of allergen activities in Europe and worldwide
Summary
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 24% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. This volume provides an overview of the safe management of food allergens
