Food allergen testing: Frequently asked questions

Food allergy is estimated to affect a staggering 10% of the global population and is on the rise in countries around the world. With rates of prevalence increasing, it’s more important than ever for food businesses to proactively manage their allergen risks. An essential part of any risk management toolkit for food businesses is regular testing of food products and swabbing production areas for the presence of allergens. However, questions often arise about which methods to use, how often to test, and advice on swabbing protocols.

Join our webinar in which our panel of food testing experts will be answering some of the most frequently asked questions about testing food and production sites for allergens. 

Meet the panel
• Patrick McNamara – Global Technical Specialist Manager, Food Services
• Anthony Rigby – Operations Manager, Food Services UK 
• Jonathan Lovatt - Chemistry Team Leader, Food Services UK

In this 30-minute webinar our panel will dive into the subject of allergen testing in food, covering topics including:
• What methods are used to detect food allergens and is there a ‘best’ method?
• Is wheat the same as gluten?
• When taking swabs in production areas, how many should I take and how often?
• Limitations of lateral flow kits
• Frequently reoccurring allergen issues in foods
• Limits and thresholds (VITAL)
• Future changes including precautionary labelling and the use of “may contain” statements

Complete the form below to register for the webinar.