Allergen Labelling and Use of Advisory Labelling May Contain Traces Of [allergen] PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Allergen Labelling and Use of Advisory Labelling May Contain Traces Of [allergen] PDF full book. Access full book title Allergen Labelling and Use of Advisory Labelling May Contain Traces Of [allergen] by Siri B. Svinddal. Download full books in PDF and EPUB format.
![Allergen Labelling and Use of Advisory Labelling May Contain Traces Of [allergen] PDF](https://books.google.com/books/content/images/frontcover/MIgIM_EeX4MC?fife=w150-h200)
Author: Siri B. Svinddal
Publisher: Nordic Council of Ministers
ISBN: 9289324589
Category : Business & Economics
Languages : en
Pages : 47
Get Book Here
Book Description
In 2010-2012, Norway, Sweden, Denmark and Finland collaborated in a Nordic inspection campaign about labelling of allergens and use of advisory labelling ("May contain traces of [allergen]"). The background to the project was that accurate labelling of allergens is crucial for the health of people who suffer from allergies. If allergens listed in Annex IIIa of the EC Directive (2000/13/EC with amendments) are not presented on a product label, this can present a serious health risk for people with allergies. Furthermore, increased use of the advisory labelling "May contain traces of [allergen]" is making it harder for people with allergies to choose products. One aim of the project was to encourage food companies to take responsibility for accurate labelling of allergens on their products. The project also aimed to increase awareness and knowledge in food companies about allergy safety, and thereby improve procedures for advisory labelling about allergens. Other aims were to develop a common standpoint on the use of advisory labelling and to promote the Nordic co-operation.
![Allergen Labelling and Use of Advisory Labelling May Contain Traces Of [allergen] PDF](https://books.google.com/books/content/images/frontcover/MIgIM_EeX4MC?fife=w80-h100)
Author: Siri B. Svinddal
Publisher: Nordic Council of Ministers
ISBN: 9289324589
Category : Business & Economics
Languages : en
Pages : 47
Get Book Here
Book Description
In 2010-2012, Norway, Sweden, Denmark and Finland collaborated in a Nordic inspection campaign about labelling of allergens and use of advisory labelling ("May contain traces of [allergen]"). The background to the project was that accurate labelling of allergens is crucial for the health of people who suffer from allergies. If allergens listed in Annex IIIa of the EC Directive (2000/13/EC with amendments) are not presented on a product label, this can present a serious health risk for people with allergies. Furthermore, increased use of the advisory labelling "May contain traces of [allergen]" is making it harder for people with allergies to choose products. One aim of the project was to encourage food companies to take responsibility for accurate labelling of allergens on their products. The project also aimed to increase awareness and knowledge in food companies about allergy safety, and thereby improve procedures for advisory labelling about allergens. Other aims were to develop a common standpoint on the use of advisory labelling and to promote the Nordic co-operation.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309450314
Category : Medical
Languages : en
Pages : 575
Get Book Here
Book Description
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.
Author: Charlotte Madsen
Publisher: Academic Press
ISBN: 012381989X
Category : Technology & Engineering
Languages : en
Pages : 335
Get Book Here
Book Description
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
Author: Alisa Fleming
Publisher: BenBella Books
ISBN: 194688524X
Category : Health & Fitness
Languages : en
Pages : 442
Get Book Here
Book Description
If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe
Author: Jacqueline Coutts
Publisher: John Wiley & Sons
ISBN: 9781444309928
Category : Technology & Engineering
Languages : en
Pages : 272
Get Book Here
Book Description
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.
Author: Yiu-Chung Wong
Publisher: John Wiley & Sons
ISBN: 1118992725
Category : Technology & Engineering
Languages : en
Pages : 790
Get Book Here
Book Description
Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.
Author: Jennifer Segal
Publisher: Clarkson Potter
ISBN: 059323183X
Category : Cooking
Languages : en
Pages : 289
Get Book Here
Book Description
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author: Siri B. Svinddal
Publisher:
ISBN: 9789289329729
Category :
Languages : en
Pages : 44
Get Book Here
Book Description
Abstract: In 2010-2012, Norway, Sweden, Denmark and Finland collaborated in a Nordic inspection campaign about labelling of allergens and use of advisory labelling ("May contain traces of [allergen]"). The background to the project was that accurate labelling of allergens is crucial for the health of people who suffer from allergies. If allergens listed in Annex IIIa of the EC Directive (2000/13/EC with amendments) are not presented on a product label, this can present a serious health risk for people with allergies. Furthermore, increased use of the advisory labelling "May contain traces of [allergen]" is making it harder for people with allergies to choose products. One aim of the project was to encourage food companies to take responsibility for accurate labelling of allergens on their products. The project also aimed to increase awareness and knowledge in food companies about allergy safety, and thereby improve procedures for advisory labelling about allergens. Other aims were to develop a common standpoint on the use of advisory labelling and to promote the Nordic co-operation
Author: Joyce I. Boye
Publisher: John Wiley & Sons
ISBN: 1118060288
Category : Technology & Engineering
Languages : en
Pages : 628
Get Book Here
Book Description
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Author: Marianne S. Barber
Publisher: Macmillan
ISBN: 9780805066005
Category : Family & Relationships
Languages : en
Pages : 382
Get Book Here
Book Description
Whether you are the parent, relative, caregiver, or teacher of a food-allergic child, you know how challenging it is to keep that child safe, healthy, happy, and well fed. But now, help is at hand. The team of authors behind this invaluable book -- the mother of a food-allergic child, a board-certified allergist, and a psychologist -- will take you through every step of life with a food-allergic child.
