Food Allergen Testing
The presence of undeclared allergens in food is a leading cause of product recalls and withdrawals of food from the market.
Food allergens are normally harmless proteins in food that cause immediate and abnormal hypersensitivity response of the immune system, or “allergic reaction”, in susceptible individuals. Anaphylaxis is a serious, life-threatening allergic reaction. It requires immediate medical treatment and hospitalization and can be fatal. (Reference: AAAAI)
Food Allergen Testing Services
To help manufacturers verify control programs and meet customer and regulatory requirements, our company provides qualitative and/or quantitative testing services for several food matrices, process samples, product samples, raw materials and finished products utilizing a range of technologies including PCR ELISA.
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 (from Annex II of EC 1169/2011)
- Cereals containing gluten
- Oat, Barley, Rye, Spelt, Kamut, Wheat
- Lysozyme (Sausage, cheese & wine)
- Milk sugar / Lactose
- Casein and/or Beta-lactoglobulin
- Walnut, Cashew Nut, Pistachio, Pinenut
- Almond, Hazelnut
- Sulphur dioxide (SO₂) and sulphites
Our experts can also support you with additional services to better control your allergen risk:
Mérieux Nutrisciences accredited food allergens testing laboratories and technical and regulatory experts are recognised worldwide. Contact us to better understand our full allergens services portfolio.