This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Close

Campden BRI issues new eBook on managing food allergens

13 August 2023

With food allergies affecting up to 10% of adults and 8% of children globally, food manufacturers are obligated to ensure food labelling and allergen information is accurate, clear and easy to understand.

The result of getting it wrong can lead to food recalls, loss of consumer trust, legal action and expensive fines. ‘Managing Food Allergens’, aims to help ensure producers understand the issue and the requirement to have robust food safety management systems in place. 

“This is a complex and ever-developing area which food businesses need to ensure they are addressing effectively and thoroughly,” said Helen Arrowsmith, Regulatory Affairs Manager and Allergen Specialist at Campden BRI.

A study released in February 2023 revealed that more than half of food recalls in the UK over a five-year period were due to allergens. Of the 1,036 recalls in the UK from 2016 to 2021, published by the Food Standards Agency (FSA) and Food Standards Scotland (FSS), 597 were related to allergens.

This has serious consequences with real-world effects. Statistics show that there were more than 7,700 hospital admissions with a primary diagnosis of allergic food reactions in the UK in 2019-20, and 10 food allergy-related deaths occur annually.

“A recent poll by Campden BRI revealed that 70% of food and drink industry professionals considered it to be the biggest challenge when dealing with food allergens,” said Christopher James, Safety and Quality Specialist – Allergens at Campden BRI. “Cross-contact or lack of information can occur at any stage of food production. The new e-book offers a guide to understanding food hypersensitivity and how allergen cross-contact can occur. It also includes information on labelling and testing to aid the production of safe food.”

Helen Arrowsmith added: “Since food allergens cannot be removed from products once they are present, and generally cannot be destroyed by treatments typically used for killing microorganisms, effective food allergen management and accurate labelling and provision of information are essential for ensuring the safety of food for consumers with food hypersensitivity. Our new guide is essential reading for food and drink professionals.”

Click here to download the Managing Food Allergens e-book.


Contact Details and Archive...

Print this page | E-mail this page