Even very small traces of allergens in food can cause extreme allergic reactions in people who are sensitive to them. Because of this, possible contamination with allergens within the scope of food production has become more significant in risk and hazard analyses. Reliability of the raw materials that are used and the finished food products is more important then ever before.
EU Directive 2003/89/EC places new demands on the responsibility of food producers. Ensuring that products are labelled correctly and reliably recognising cross-contamination in the production process are very important elements of quality assurance.
We offer an extensive investigation programme to detect allergens in many different food matrices, using PCR (Polymerase Chain Reaction) or immunological tests (ELISA). We also help you analyse your processes and adapt your HACCP concept within the framework of optimising your allergen management system.
Gluten (gliadin), sulphite/sulphur dioxides, lactose, soy, sesame seed, walnut, hazelnut, almond, peanut, egg (ovomucoid and ovalbumin), crustaceans (tropomyosin), milk protein (cow, goat), casein, ß-lactoglobulin, prolamin, histamine, celery, fish (cod), mustard
4 nut screening
(hazelnut, peanut, walnut, almond)
(gluten, crustaceans, fish, peanuts, soy, almond, hazelnut, walnut, celery, mustard, sesame seed, milk via casein, lactose and sulphite)
SGS Germany GmbH
t +49 40 88 30 9 - 0
f +49 40 88 30 9 - 170