Allergens/Intolerance

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Foods that have “gluten-free” on their label may actually contain significant amounts of gluten -- enough to cause gastrointestinal

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued instructions to its inspection program personnel in an effort to protect vulnerable consumers after an increased number of products have been recalled in the first half of 2011 due to the presence of undeclared allergens or other ingredients.

Many children who have received positive food allergy tests are unable to consume milk. However, the beverage plays an important role in a child's growth and development.

Gluten-free products are a marketplace trend. Two Prepared Foods’ R&D Application Seminars speakers provide information on rice-based and other starch ingredients of potential use with this formulation challenge.

As of January 1, 2012, the term gluten-free will only be applicable to foods with less than 20 parts gluten in a million.

Danisco has taken natural food protection one step further, by converting its entire MicroGARD® and NovaGARD® ingredient lines to “gluten-free,” in response to growing consumer demand.

Thomas Paine famously said, “Lead, follow or get out of the way.” Sadly, American regulators appear to have opted for the third, when it comes to labeling for certain allergens.

The top claims in global sauces and dressings include reduced-calorie, natural and non-allergen, while mustard, garlic and Caesar ranked as the top-three flavors.

Whole grains gain speed, as allergen-free expands beyond gluten and indulgences flourish amid a difficult economy.

LycoRed Ltd., Israel, launched a new and innovative, vegetarian omega-3--Lyc-O-Mega 10 AL. This outstanding ingredient is free from fish odor and produced only from the highest quality DHA algae oil, making it especially suitable for vegetarians.