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Allergic Reactions are Increasing
In the light of an increasing number of allergies and food intolerances, the most common allergenic food ingredients in ready-packaged foods must be labelled in the EU since 2003. According to Annex IIIa of the commission directive 2007/68 these are currently 14 different groups of food. A number of highly processed food ingredients like completely refined soy bean oil are listed likewise and are exempted from labelling.
Determination: Protein or DNA?
Food allergies are often caused by proteins. But the determination of the allergenic ingredient depends on the degree of processing of the product and the allergen itself. If you want to be on the safe side that your products do not contain any allergens - call us! We support you in choosing the right analytical methods and give advice on labelling legislation.
With our accredited methods we successfully participate in ring tests and interlaboratory studies on a regular basis to assure the highest analytical standard of quality for you. We are a member of the working group Biochemische und molekularbiologische Analytik der GdCH (Biochemical and molecular biological analytics of the society of German chemists) and are partners in the standardisation of methods.
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