Agri-food industry
Food allergies: constraints or opportunities for the food industry
17
Jan
Published on : 17/01/2022
Managing the risk of food allergies: constraints or opportunities for the food industry?
On June 13th, the CTCPA of Auch participated in the Technological Day "Managing the risk of food allergies: constraints or opportunities for the food industry". Organized by Midi Pyrenees Innovation in partnership with the Faculty of Pharmacy of Toulouse, this event aimed to enable food companies to better understand the challenges and opportunities of taking into account the risks of allergy. Grégoire Cordier, Regional Director of the CTCPA Auch spoke on the theme of allergen risk management in the food industry.
Following a very complete description of the regulatory obligations for the food industry, Grégoire Cordier reminded the audience of the responsibilities of the food industry in the event of the accidental presence of an allergen in their products, as well as the legal risks incurred. Indeed, for the companies concerned, the potential sources of contamination are numerous:
The "voluntary" implementation of a control plan dedicated to allergen risk management with the application of the HACCP approach is the appropriate solution for production control. For the food industry, the challenges and opportunities for innovation are real, whether in terms of new analytical approaches to detection or dedicated product offerings. The testimonies of four companies illustrated the original solutions that can be found in the field of allergy prevention.
The organizers of this day have made a feedback on this day on the website of Midi Pyrénées Innovation, with the presentations of the different interventions.
Contact: Grégoire Cordier, CTCPA Auch, auch@ctcpa.org
The CTCPA is in constant evolution and development on issues such as food allergies.
On June 13th, the CTCPA of Auch participated in the Technological Day "Managing the risk of food allergies: constraints or opportunities for the food industry". Organized by Midi Pyrenees Innovation in partnership with the Faculty of Pharmacy of Toulouse, this event aimed to enable food companies to better understand the challenges and opportunities of taking into account the risks of allergy. Grégoire Cordier, Regional Director of the CTCPA Auch spoke on the theme of allergen risk management in the food industry.
Following a very complete description of the regulatory obligations for the food industry, Grégoire Cordier reminded the audience of the responsibilities of the food industry in the event of the accidental presence of an allergen in their products, as well as the legal risks incurred. Indeed, for the companies concerned, the potential sources of contamination are numerous:
- contact before or after receiving the raw materials,
- poor storage conditions,
- contaminated production material
- insufficiently cleaned production lines
- incomplete or defective packaging
- human errors
The "voluntary" implementation of a control plan dedicated to allergen risk management with the application of the HACCP approach is the appropriate solution for production control. For the food industry, the challenges and opportunities for innovation are real, whether in terms of new analytical approaches to detection or dedicated product offerings. The testimonies of four companies illustrated the original solutions that can be found in the field of allergy prevention.
The organizers of this day have made a feedback on this day on the website of Midi Pyrénées Innovation, with the presentations of the different interventions.
Contact: Grégoire Cordier, CTCPA Auch, auch@ctcpa.orgThe CTCPA is in constant evolution and development on issues such as food allergies.
