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Food Processing for Allergens and Sensitivities

Food Processing for Allergens and Sensitivities. Food Processing Division Programs Branch By Troy Sturzenegger. Introduction. Troy Sturzenegger Food Scientist, specializing in crops and bakery applications Food Processing Development Centre

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Food Processing for Allergens and Sensitivities

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  1. Food Processing for Allergens and Sensitivities Food Processing Division Programs Branch By Troy Sturzenegger

  2. Introduction Troy Sturzenegger • Food Scientist, specializing in crops and bakery applications • Food Processing Development Centre • Food Processing Division, Alberta Agriculture and Rural Development Education: • BSc, Honours in Food Science, University of Guelph Experience: • 10 years of experience in the food industry, 1 year in quality assurance and 9 years in research and development. • Experience with many types of products and processes

  3. 1.Regulations • What country? • Different countries may have different regulation. • There are many different allergens and there may be different guidelines in different countries. • Don’t assume if you receive a product from outside of Canada the allergen information or ingredient declaration will be accurate to Canadian standards/regulations.

  4. 2. Ingredients/Suppliers Keep in Mind: Source- Commercial? Where? Supply- Is there adequate supply? Vendor Information- Reliable source? Quality- Letter of guarantee, GMP, comply with F&D Regs Allergen information- Allergen checklist

  5. 3. Cost Price- Allergen free product may cost more. Due to additional testing, growing conditions etc. Multiple Suppliers-for competitive prices Alternate suppliers to ensure you will have a constant supply and competitive pricing Long Relationships- Lower prices for guaranteed volumes Good for processor and the supplier

  6. 4. Testing Supplier testing; Allergen statements and C of A. Processor testing; In-house or external lab to verify product content or allergen level Cost of testing is a concern and is passed to the consumer

  7. 4. Product Information Standardised versus non-standardised products Some products are standardised, such as chocolate, ice cream, etc, so make sure you don’t remove an ingredient that is needed to meet the standard or add an ingredient that is not allow in the product to make an allergen free product.

  8. 4. Product Information What may be in a product with improper labelling and documentation Present in Product Crop rotation Incorrect labelling Allergen labelling Present in Product Milk Derivative Present in Product Present in Product Present in Product

  9. 6. Packaging The Storage of packaging material needs to be separate from allergens in the plant and needs to protect the consumer from cross contamination post-packaging.

  10. 6. Labelling Labelling of allergens Ingredients Properly and clearly labelled Allergen info “Contains…” statement “May contain…” statement Listed in the ingredient dec. Flour (Wheat) or Wheat flour EGGs Soy Wheat Peanuts

  11. 6. Package Labelling Examples INGREDIENTS: Flour, bran, sugar/glucose-fructose, salt, malt, vitamins, minerals Incomplete Ingredient Declaration Complete Ing. Dec. INGREDIENTS:Whole wheat, wheat bran, sugar/glucose-fructose, salt, malt (corn flour, malted barley), vitamins (thiamine hydrochloride, pyridoxine hydrochloride, folic acid, d-calcium pantothenate), minerals (iron, zinc oxide) “Contains Wheat” AllergenStatement “May contain soy, ”

  12. 7. Facility Areas where control is needed: Shipping/receiving Raw material storage Processing Product formulation Personnel How are they controlled? HACCP Plan, Prerequisite programs Allergen program

  13. 7. Facility Shipping/receiving- Products are inspected before being received to ensure packaging integrity and for visible signs of cross contamination.

  14. Raw material- Allergens are separate from non-allergens via area, labelling, covered with liners etc. 7. Facility Allergen Non-Allergen

  15. 7. Facility • Process- don’t run allergens beside non-allergens Process 1 Process 2 Non-Allergen Allergen

  16. 7. Facility Product- Only the approved ingredients are added to the product. Ingredient substitutions- Only preapproved substitutions are allowed so there are NO unknown materials added to the final product!!!! Lemon Juice Lemon Juice Added Sulphites

  17. 7. Facility Personnel- traffic of personnel and products throughout the plant/processing area needs to be controlled. GMPs - Washing hands - Clean Boots - Clean uniforms

  18. 8. Documentation • HACCP Plan • Process flow • Pre-shipments approval • Deviation procedures • Training documentation • Recall procedures • And more!!!

  19. Conclusion Developing a food product for a food allergy or sensitivity market requires knowledge in many areas. The role of the Food Processing Division is to provide research, development, and /or commercialization facilities for agri-food processing companies. The Food Processing Development Centre scientists and technical staff can assist in the development process from product formulation through to commercialization.

  20. Thank You! Food Processing Division Programs Branch By Troy Sturzenegger

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