The Codex Committee on Food Labelling (CCFL) requested scientific advice as to whether certain foods and ingredients, such as highly refined foods and ingredients, that are derived from the list of foods known to cause hypersensitivity can be exempted from mandatory declaration. The objective of this fourth meeting was to expand on the recommendations from the first meeting concerning derivatives of food allergens and establish a framework for evaluating exemptions for food allergens. A pro forma process has been developed and tested against allergen derivatives previously granted exemptions in various countries or regions and found to be effective for consideration in future exemption decisions. The Expert Committee recommends that the process outlined in the pro forma process be used to guide any future development and evaluation of derivative exemptions. Establishment of safety based upon this weight of evidence approach is dependent upon consideration of data quality, outcome of the exposure assessment for all intended ingredient uses (specified for exemption) and review by competent authorities (as needed). When safety is established, exemption can be justified.

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies. - Science-based insights into the potential risks of food allergens - Focused section on determining thresholds - Practical guidance on food allergen risk management, including case studies

One of the greatest challenges facing the food industry isproviding safe food to an ever-increasing number of allergicconsumers through a global supply chain. Approximately 2–4%of western adults and up to 10% of children are currently thoughtto be sensitive to food allergens, and the issue is of majorcommercial significance to food manufacturers. The market for‘free-from’ foods has grown dramatically in recentyears and the demand for gluten- and dairy-free foods shows no signof abating in the foreseeable future. This volume provides an overview of the safe management of foodallergens, aiming to help all those with a vested interest inunderstanding how to protect consumer health through goodmanufacturing practice and clear labelling advice. It examines therisk management systems and practices being adopted by the foodindustry to tackle the growing hypersensitivity of consumers to arange of food proteins. The various aspects of the subject areaddressed from a range of perspectives including that ofresearcher, food manufacturer, enforcement officer, clinician andconsumer. There will be an emphasis on the scientific analysis offood and environmental samples and their use in verifyingin-process controls and finished-product labelling claims. The bookis directed at food scientists and technologists based in industryand research, quality assurance personnel, clinicians and publichealth officials.

Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. - Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes - Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection - Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens