Food allergies and intolerances are a major public health concern for affected consumers, manufacturers and public health authorities. Although they affect only a small portion of our population, the health implications can be serious and immediate. 

The presence of undeclared allergens in food is a leading cause of product recalls and withdrawals of food from the market.

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Food Allergens are proteins in food that cause abnormal immune responses, health implications of food allergens can be serious. In Australia it is mandatory under the Australian New Zealand Food Standards Code to label your products to identify food allergens.

Food Allergen Testing Services

To help manufacturers verify allergen control programs and meet customer and regulatory requirements, our company provides qualitative and/or quantitative testing services for all food matrices, process samples, product samples, raw materials and finished products utilizing a range of technologies including PCR ELISA and PCR confirmation available for some allergens.

Some of the most common allergens are milk, eggs, soybeans, fish, peanuts, nuts, shellfish/crustaceans and gluten. Our experts offer experience and insight into the global and regional regulations concerning all allergens in food products.

Allergens we can test:

  1. Gluten
  2. Crustaceans
  3. Eggs
  4. Fish
  5. Peanuts
  6. Soy protein
  7. Milk: Milk sugar, Lactose, Casein, Betalactoglobulin
  8. Nuts: Peanut, Walnut, Macadamia, Halzenut, Cashew, Almond, Pecan, Pistachio
  9. Sesame seed
  10. Lupin

Analytical testing is essential in monitoring, verifying, and validating your food safety and quality programs. Validation of processes like cleaning and product changeover procedures should include environmental samples (e.g. rinsing water, swab), as well as product testing. Swabs can be used to monitor the presence of allergens on product contact surfaces within the production plant.

Advanced allergen control programs

In recent years, food manufacturers have taken action to increase allergen control, most notably through hazard analysis and critical control points (HACCP), a system of detection, assessment, and management of hazards involving food safety.

This system requires the setup of accurate and systematic management of raw materials, flows, and other factors and necessitates the involvement of company personnel as well as the implementation of auditing, process validation, and monitoring plans.

Testing is just one vital component of minimizing allergen risks. Through audits we can help you to develop a monitoring plan for the detection of allergens.

Pinpointing potential problems before they occur is a cardinal rule of business in the global food industry. Through a comprehensive array of expert services, our auditors and inspectors can provide you with a competitive edge.

Environmental Monitoring is the best way to assess your facility and control the potential for contamination in your manufacturing processes.