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Allergens

for Wine and Beverages Industry

Allergenic ingredients such as gluten, lactose, soy or nuts must be labeled in most countries. Yet, unintended contamination during storage and production of beverages is very common. Additionally, fining agents such as milk protein (casein), egg (ovalbumin) or lysozyme used in wine can remain in the finished product and must be labeled. Red wine also contains high levels of histamine which may be problematic for allergic persons. In beer labeled as gluten-free, the gluten content must be tested in order to protect consumers.

for Cereals and Baking Industry

In most countries it is mandatory to label ingredients which can cause allergies or intolerances. However, unintended contamination during storage and production due to carryover is very common. That is why manufacturers should test incoming raw material as well as their final products to ensure correct labeling and to avoid product recalls.

for Fruits, Nuts, Vegetable Industry

Even small amounts of allergens may be dangerous for allergic persons – a single peanut in a bag of almonds may be fatal. Though allergenic ingredients must be labeled in most countries, unintended contamination during storage and production due to carryover is very common. That is why manufacturers should test incoming raw material as well as their final products to ensure correct labeling and to avoid product recalls.

for Dairy Industry

There are millions of people who must be cautious about consuming milk and dairy products due to lactose intolerance. In most countries it is mandatory to label ingredients which can cause allergies or intolerances.