"In this valuable contribution to a complex field, [theeditors] introduce the food industry's challenges and bestpractice guidelines in producing such foods. Internationalscientists provide up-to-date information on the nature of foodallergies...„(SciTech Book News, December 2010)“The challenges faced by allergic consumers, including those withceliac disease or gluten-intolerance, are complex. The challengesfaced by industries and governments striving to meet the needs ofsuch allergic consumers are no less complex. This book provides avariety of perspectives on the management of allergens from'farm-to-fork'. We commend Joyce Boye and Dr. Samuel Godefroy intheir editing of this reference publication."
--Nick Jennery, Canadian Council of GroceryDistributors
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.
