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The Impact of Processing on Allergen Solubility in Complex Food Matrices

Published: 10-Jul-2013 | Format: Webinar | Document type: Supplier Webinar

Food allergen management systems require analytical tools which are able to effectively determine the levels of allergenic food protein(s) in order to monitor either factory cleaning, or ingredients and finished products. However, currently available tests for allergens in foods can be highly variable and performance is often matrix dependent. Using peanut as a model system, we have been assessing how the use of detergents, including acid-labile detergents, can optimise extraction of incurred peanut in different matrices (chocolate dessert, cookie, or chocolate bar) matrices.

Speakers:

  • Professor Clare Mills

    Clare Mills

    Professor of Allergy, Institute of Inflammation and Repair

    University of Manchester Health Science Centre

  • Jenni Spinner

    Jenni Spinner

    US Editor

    FOOD PRODUCTION DAILY