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Management of Food Allergens
By:Jacqueline Coutts,Richard Fielder
Published on 2009-07-15 by John Wiley & Sons

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.

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Book ID of Management of Food Allergens's Books is mMLVx70355kC, Book which was written byJacqueline Coutts,Richard Fielderhave ETAG "RZNLgcHKyGs"

Book which was published by John Wiley & Sons since 2009-07-15 have ISBNs, ISBN 13 Code is 9781444309928 and ISBN 10 Code is 1444309927

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Book which have "272 Pages" is Printed at BOOK under CategoryTechnology and Engineering

This Book was rated by 2 Raters and have average rate at "2"

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