Browsing Tag


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 to learn more.

FlavorWiki Newsletter

December Newsletter: FlavorWiki named “Best Food Startup” of Kickstart Accelerator

December 21, 2017

Dear All,

We hope this email finds you well and that you’re preparing for a great Holiday Season!

We wanted to write a brief update and share some of the progress and developments we’ve had at FlavorWiki in the past months.  And to thank all of those people that supported us since our launch in June of this past year.

Funding and Recognition

FlavorWiki had a great Q4 for 2017!  On November 17, we completed an eleven week startup accelerator program in Zurich, Switzerland. Kickstart Accelerator is a global program sponsored by industry leaders in Switzerland.  The cohort is 70% non-Swiss startups from all over the world.  This year they had over 1,500 applications and chose only 30 start ups to participate. The final jury awards best start up in each industry vertical. FlavorWiki was named the “Best Food Startup” and granted CHF 25,000 in non-equity funding. This brings our total funding to date to CHF 40,000, all non-equity.

During the accelerator we also initiated a series of pilot projects with both Migros and Coop, the two largest private label food manufacturers and retailers in Switzerland.  Please see the press release here:  Zurich Kickstart Accelerator Press Release.

Product Developments

We are excited to have launched a new product around our taste profiling technology, focused on E-Commerce and food retailers.  Using taste perception and preference data we are helping these partners to more effectively target product promotions, boost sales and increase brand engagement.  We feel this is a natural complement to our consumer insights and new product development tools.

Let’s Stay in Touch

In 2018 we intend to spend more time getting the word out about FlavorWiki and would really appreciate your help in doing so.  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 and happy holidays from FlavorWiki!


Daniel Protz, Paul Price and Wolfram Willhun