Battling cross contamination: 'Allergen management begins with good organization'

Press/Media: Research › Other

Description

Dark chocolate with minute droplets of milk; soy with peanut crumbs; oatmeal cookies with gluten traces. Food processing Always carries the risk of contamination with allergens. But how do you minimize this risk while effectively communicating the dangers? Quality specialists at RIKILT Wageningen UR, Intertaste and Bolletje share their best practices.

Period1 Sept 2015

Media contributions

1

Media contributions

  • TitleBattling cross contamination: 'Allergen management begins with good organization'
    Degree of recognitionInternational
    Media name/outletHolland food innovations, 2015 no. 3, p. 6-9
    Media typePrint
    Country/TerritoryNetherlands
    Date1/09/15
    Producer/AuthorLisette de Jong, Florentine Jagers op Akkerhuis
    URLhttps://edepot.wur.nl/422813
    PersonsIne van der Fels-Klerx
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