Controlling allergens in food is a matter of increasing importance, especially in the light of recent legislation. Effective control of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products and effective labelling to inform consumers which products are safe to eat. In addition, there is great interest in managing allergens, for example by reducing the allergenicity of foods through appropriate choice of raw food materials, post-harvest storage and food processing options. This book presents a cohesive summary of recent research undertaken to contribute to safer food production regarding food allergens.
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