Food Allergens

Allergen segregation in Free From products -in collaboration with Klipspringer

February 8, 2018

 

Free From: The Biggest Trend Sweeping (and Segregating) the Food Industry in 2018

The growing trend of Free From products has led many companies to jump on board without implementing a proven allergen segregation strategy. Learn more about Klipspringer’s white paper detailing how you can implement allergen segregation to improve the quality of your product.

The Free From trend, which includes all types of food where a particular allergen is removed e.g. gluten, has established itself over the past decade or so, and is projected to be one of the biggest food trends in 2018 and future years. Gluten-free is once such trend that is necessary for Coeliac sufferers, and a lifestyle choice for many others.

As the public and the public sector continue to turn towards Free From products, and businesses continue to recognise the potential of this lucrative industry, many more companies are making the switch to producing and selling Free From products to their consumers. Forcing them to rethink their recipes including flavouring and ingredients.

One of the biggest problems of this migration to creating Free From produce is that allergens can creep their way into any new products, due to cross-contamination from other areas of the production floor. In 2015, 60.4% of all recalls made by the FSA were allergy alerts. Given just how important allergen segregation is, not only for the health and well-being of customers who may be allergic to certain ingredients, but also for the reputation of a business, it is crucial that meticulous care is taken to get this area of allergen segregation right.

The problem facing manufacturers

Food manufacturers looking to introduce new Free From products into their range can encounter problems when adding new recipes because it will require a change of manufacturing process and segregation will need to be revisited. For example, a company creating a sugar-free product will have to implement an entirely new set of procedures to ensure that the product does not come into contact with other products using sugar. In just the first month of 2018, the FSA announced allergy alert recalls due to undeclared milk, incorrect allergen labelling, undeclared gluten, undeclared egg, undeclared nuts, and the possible presence of gluten in products sold by major supermarkets and high street shops.

Allergen segregation is therefore something that needs further development across the UK. At Klipspringer, we have published a white paper detailing some clear and concise ideas to help your company to overcome any problems related to allergen segregation which you can download here.

Checking your suppliers

Even if you do everything right on your own production floor, if your ingredients are already tainted with allergens further back in the supply chain, then there is little you can do to truly create a Free From product. Be sure to check with your suppliers about the allergen content of their ingredients and their own allergen segregation procedures. You should also conduct your own stringent testing before ingredients are used in your production line to ensure that your products remain uncontaminated.

Meticulous production processes

There are some seemingly minor yet fatal mistakes a business can make during production, such as using the same utensils for different products, which will lead to contamination. The best approach is to establish a meticulous and orderly procedure where everything is in its right place and there is no question of it being able to cross-contaminate. One important way of doing this is by using color-coded equipment and shadowboards, so that all of your employees know exactly what to use and where to keep it, and therefore do not mistakenly spread certain allergens into other products.

Invest in thorough team training

Implementing strategies and procedures to guard against allergen cross-contamination is all in vain if your employees are not up to the task of enforcing them. This is why it is vital to ensure that your employees receive the correct level of training that is both thorough and up to date. Not only should you train employees to adhere to any new standards immediately, but you also need a degree of regularity to your training so that your employees are always on top of any new developments.

Frequently analyse your system

Very rarely do businesses get things exactly right first time around, so you need to approach your system of allergen segregation procedures with this mindset, and continually audit yourself. This will help you to detect any glaring flaws in your system as well as highlight any minor inefficiencies that could be improved upon.

Visit www.klipspringer.com to learn more.

FlavorWiki Newsletter

January Newsletter: Free trial sensory testing at ISM / FlavorWiki in the News

January 24, 2018

Dear All,

Happy New Year!!  

We hope you had a great break and have come back refreshed and energized to start 2018!!  The FlavorWiki Team had a tasty holiday enjoying German, Italian and Cuban Christmas cuisines.

Flavorwiki In the News

We wanted to start the year by sharing some great press coverage.  First is the article in FoodNavigator.com by Niamh Michail: FlavorWiki Article.  Then we had a podcast interview on The Spoon: Podcast.  We also had a nice Q&A spread in the Kickstart Accelerator Startup article from:  Swiss Entrepreneur Magazine.  And then we were also featured in an article about new developments in the Food Industry written by Antonio Iannone from Cibuscons:  FOOD: STARTUPS, COMPANIES, TOPICS AND TRENDS OF 2018.  Plus another article in Foodspark.com: Article.  Look for more ongoing coverage as the year progresses and as always we are happy if you can support FlavorWiki by sharing these stories on social media.

 

Upcoming Trade Shows and Speaking Engagement in March

We are going to be attending several trade shows and conferences in the next few months.  We will be a featured speaker at the American Food Innovate Summit in Chicago on March 26-27.  This is the show where we connected with many of you last year when we shared our presentation about bringing technology innovation to the food sector.  We will share more about the topic of our presentation for this year’s summit as the date approaches.

We will also be attending the International Sweets Show (ISM) in Köln on January 28-30.  And the Future Food Tech Conference in San Francisco on March 22-23.  We look forward to connecting with many of you at these upcoming events.

 

Stay In Touch

And as always, we would love to hear from you so please feel free to reach out and share any updates or comments from your side as well. We continue to spend more time communicating about FlavorWiki and would really appreciate your support.  Please take the time to like us on Facebook and follow us on Twitter and LinkedIn to stay current on future developments.  And share our posts with your networks.  You can also follow our Blog.

 

Best wishes for 2018 from FlavorWiki!

 

Daniel Protz, Paul Price and Wolfram Willuhn