Allergen Management in the Food Industry< comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods.

The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing.

Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

Contents:

Section I: Food Allergy and the Consumer

1. Immune-mediated Adverse Reactions to Dietary Proteins
2. Protecting Food Allergic Consumers: Managing Allergens across the Food Supply Chain
3. Criteria to Determine Priority Allergens: Tree Nut Allergy Review
4. The Canadian criteria for the establishment of new priority food allergens: Evidence for the inclusion of mustard and insufficient evidences for garlic and onion as priority allergens in Canada

Section II: General Principles for Allergen Management and Control

5. Allergen Management and Control as Part of Agricultural Practices
6. Principles and Practices for Allergen Management and Control in Processing
7. Allergen Management and Control in the Food Service Industry

Section III: Processing Foods Free from Specific Allergens

8. Processing Foods without Dairy Ingredients
9. Processing of Egg-free Foods
10. Processing Foods without Fish and Crustacean Shellfish
11. Processing Foods without Peanuts and Tree Nuts
12. Processing Gluten-free Foods
13. Processing Foods without Soy Ingredients
14. Manufacturing a Biscuit that does not use Milk, Eggs or Soybean

Section IV: Risk Assessment and Risk Management

15. Risk Assessment for Food Allergy
16. The Challenges of Precautionary Labelling
17. Certification Programs for Foods Labelled as "Free from" Specific Allergens
18. Emerging Allergens and the Future
19. Managing risks and preventing food allergy incidents: a regulator's perspective

Index

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