Understanding food allergy: food industry seminar from the Institute of Food Research

Citation

(2005), "Understanding food allergy: food industry seminar from the Institute of Food Research", Nutrition & Food Science, Vol. 35 No. 1. https://doi.org/10.1108/nfs.2005.01735aab.017

Understanding food allergy: food industry seminar from the Institute of Food Research

Understanding food allergy: food industry seminar from the Institute of Food Research

"Everyone knows there's celery in a Waldorf salad". So said a salad manufacturer recently, but do all salad manufacturers know that celery allergy is one of the ingredients that must be clearly labelled under the new food labelling directive?

International experts at the Institute of Food Research held an industry briefing on food allergy on 14 October. As well as the forthcoming EU labelling directive the meeting will cover methods for detecting allergens in foods and EU initiatives in allergy research.

"The issues for the food and drinks industry are quite complex", says Dr Clare Mills, co-ordinator of the Food Allergy Cluster, part of the Institute's Food & Health Network. "But we're learning more about what makes particular foods allergenic, and how food processing might affect this", she continued.

Dr Mills, who led the event, studies the properties of allergenic food proteins. She has extensive contacts with food allergy researchers across Europe and the US, and is’the co-ordinator an EU research project to develop effective food allergy communication strategies (www.informall.eu.com).

For more details of the Network activities and the programme for the day see www.foodandhealthnetwork.com