A Reference Resource List

Compiled by Emerson Library Staff

2003-2010

Munoz, Sara. “Nut and Dairy-Free Sweets.” (May 10, 2007) Wall Street Journal. (249) 109: D2.

The Food Allergy and Anaphylaxis Network reports that around 12 million people must deal with allergies and the difficulties of food selection. "Some small manufacturers are rolling out peanut-, tree nut-, dairy-, and egg-free treats that promise to be tasty as well as allergen-free." The following products were put through a taste test: Divvies, Enjoy Life Cookies, Cherrybrook Kitchen baking mixes, and NoNuttin' Granola Bars.

2006 Journal Citations:

“Allergens and  ‘Cross-Contact’.”  (January 16, 2006),   The Food Institute Report (79) 2: 9.   Available online at: http://www.foodinstitute.com with paid membership

                Discusses the Food and Drug Administration's new guidance document that addresses "unintentional"cross-contact of ingredients during harvesting, storage, and processing called "Questions and Answers Regarding Food Allergens, including the Food Allergen and Consumer Act of 2004 (FALCPA) (ed. 2)"   The document can be found at: http://www.cfsan.fda.gov/~dms/alrguid.html.

”FDA's Response to Response to Document on Allergen Labeling.” (November 6, 2006), The Food Institute Report (79) 44: 10-11.  Available online at: http://www.foodinstitute.com  with paid membership

 Highlights the document "FDA, Guidance for Industry: Questions and Answers Regarding Food Allergens."  Major food allergens must be declared in one of two ways, the "contains" statement has a specific format to follow, clarifies what "tree nuts", what fish or crustacean should be declared, includes a list of what grains should be listed since wheat is an allergen, and that notes that single ingredient items are subject to FALCPA labeling.

“Signs of the Cross-contact with Allergens.” (October 2006). Prepared Foods (175) 10: 21

"The Center for Food Safety and Applied Nutrition (CFSAN) has prepared a report examining issues relating to cross-contact with food allergens to the manufacture and distribution of foods. The report notes the continued use of current good manufacturing practices is 'critical to the reduction and elimination of cross-contact.' It further finds that a high proportion of manufacturing facilities have cross-contact control measures in place, regardless of whether the firms uses advisory label. It goes into detail about consumers' advisory label preferences, including believability and purchase likelihood."

Update on Thresholds for Major Food Allergen And Gluten In Food.” (June 5, 2006) The Food Institute Report (79) 22: 9-10. Available online at: http://www.foodinstitute.com with paid membership

The Food and Drug Administration has received the updated  report entitled, "Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food." The updated report can be found at:  http://www.cfsan.fda.gov/~dms/alrgn2.html.   Gives the highlights of the report including four thresholds, five findings for major food allergens and five findings to gluten in foods.  The findings also summarize the approaches for establishing thresholds for allergens and gluten in food.

2003 Journal Citations:

Biegel, Bonnie.  “Food Allergens.”  (2003) AIB Research Department Technical Bulletin (25) 12:1-5.

The author reports that it is estimated that between 6 and 7 million Americans have food allergies.  Because of this number, food allergies and reactions have increased the concerns of food manufacturers.  The author discusses food allergens, allergic responses, regulatory concerns, allergen strategies, and allergen awareness such as labeling and identifying major food allergens.

Conan, Kerri.  “The Top 7 Things That Matter on the Food Label.”  (2003) Health (17) 9:152-155.

The author gives advice on how to interpret food labels in the U.S. Description on several food label designs.  Consumers should know the lingo so that they can make better and healthier choices in food.  The seven things that one should know include new health claims; trans-fats; where food comes from; irradiating foods; growth hormones, antibiotics, and artificial dyes; genetic engineering; and allergens.

“Designing an Allergen Control Plan,”  (2003) Food Quality (10) 4:20-22.

Discusses things to consider when developing an allergen control program (ACP).   Includes a table with the top known allergens including the Big 8 American allergens, the list of allergens from the European Council and the Canadian Food Inspection Agency.

Giese, James.  “Food Allergen Testing.”  (2003) Food Technology (57) 7:98-100.

It is estimated that 6 to 7 million people in the U.S. suffer from food allergies, according to the National Institute of Health.  Ninety percent of all allergies are from eight foods or food groups: milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, soybeans, and wheat.  In these foods, the allergens are naturally occurring proteins.  People with these allergies suffer from hives and mild gastrointestinal upsets to life-threatening anaphylactic shock.  Food producers have to be careful in their labeling to include these so that a person with a food allergy does not eat them and become ill.  There is an exemption in the law that says certain spices, flavors, and colors that are used in food can be declared collectively without naming them individually (section 403 (1) (2) of the FDA).  This has caused allergic reactions in some people.  There are allergen test kits available for consumers.

Hendra, Tim.  “Passing the Food Allergen Test.”  (2003) Cereal Foods World (48) 1:20-23.

More research is being done that is showing casual agents, mechanisms, and implications of allergic reactions to foods.  These new tools are being developed to help food processors get rid of food allergy concerns from consumers.  The author discusses what a true allergic reaction to food is, which involves an immune response.  The prevalence of food allergens actually does not involve an immune response.  Researchers are now showing that 2.5 percent of the U.S. population actually have a true food allergy.  The author also discusses the big eight food allergens and government action for food allergens.  The food industry is working on labeling initiatives to decrease consumer concerns.  The FDA has also established three classifications for food recalls for food allergen product recalls.  There are available to consumers commercial food allergen test kits.  A food safety program should be in place to monitor allergens.  They should include supplier controls, specifications, education, product identification, GMPs, and identification of allergen sources.

“Inconsistent Labels Create Risk.”  (2003) Food Product Design (13) 9:22.

The Food Allergy and Anaphylaxis Network (FAAN) reports that consumers are at a risk for inconsistent labeling procedures.  FAAN is the head of an effort to ask the government and the food industry to adopt label practices that are clearer in the identities of foods that are the most common allergies.

Joy, David.  “Three Big Rules To Take Effect This Year.”  (2003) Food Processing (64) 4:28, 30.

The Federal Drug Administration will be putting into effect this year three new rules that will affect food.  They include the trans fat labeling rule, food processing facility registration rule, and a rule that requires prior notification of food imported into the U.S.  None of these rules originated from the FDA. The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 mandated the import notification rule and facility registration rule.  The trans fat rule started in part by a petition filed with the Center for Science in the Public Interest.  Not only are food manufacturers having to worry about these new rules, they are also faced with growing interest in allergens and acrylamide.  Acrylamide is believed to be a carcinogenic that appears naturally in certain starchy foods that are cooked at high temperatures.  Acrylamide and allergens will be getting more research to ensure that our food is safe.

“New Tests Detect Peanuts in Food.”  (2003) Food Product Design (13) 1:24.

Britain funded their Food Standards Agency for a test that detects the amount of peanuts in processed foods.  It can distinguish peanuts from other nuts and can find small traces in food products.  Peanut allergies kill 10 people in Britain a year.

Reuters News Service.  “Peanut Allergies Are Increasing in Children.”  (2003) The Wall Street Journal (242) 115:D4.

According to a U.S. researchers report, nut and peanut allergies are becoming more popular in children.  Two reports on the subject were reported in the December issue of the Journal of Allergy and Clinical Immunology.

Stivers, Jordan.  “Custom Blenders: Are They Right For You?”  (2003) AIB Research Technical Bulletin (25) 3:1-8.

In 1991, AIB published a technical bulletin that discussed internal nuts and bolts of a prepared mix company, quality control, economics, and blending procedures and conditions.  The author uses this technical bulletin to update the information.  Stiver discusses the advantages custom blenders for bakeries, restaurants, and almost any food related business.  Stivers also includes a table that summarizes a lot of the problems that are faced by food service industries and what can alleviate problems by outsourcing certain dry blends.  The author also discusses HACCP and allergens.  The seven basic elements of HACCP are mentioned and how allergens are becoming more important.

Turner, Jeanne.  “Dealing with Allergens in School Foodservice.”  (2003) Food Product Design Supplement (13) 1:34-35.

Food allergens are important to know because different sources of food cause 100 to 500 deaths a year in the U.S. from anaphylactic shock.  In Canada, a medical report tracked six children who died from allergens and found that four of the six fatal reactions happened at schools.  School foodservice operators have a challenge that they are facing to protect the student body from potential food allergens.  The author discusses the environment, allergenic culprits, and how to take action to ensure student safety against allergic reactions to food.

2004 Journal Citations:

“Allergen Misbranding Increasing.”  (2004) Food Product Design (13) 10:22.

Covane Laboratories of New Jersey released a recent newsletter that had discussed the threat from possible allergens in further processed foods.  The newsletter also discussed the response from the industry to recent initiatives of changing food labeling to clearly identify allergens.  The article in the newsletter reported that mislabeling allergenic ingredients increased on average of 35 per year in the early 1990s to 90 per year by the end of the 1990s.

Banasiak, Karen.  “Food Allergies Affect 1 in 25 Americans.”  (2004) Food Technology (58) 5:6.

The American Academy of Allergy, Asthma and Immunology conducted a study that shows that one in 25 Americans have one or more food allergies.  This means that 11 million Americans are affected by food allergies.  Three million of the 11 million are allergic to peanuts or tree nuts.

“Continued Vigilance Necessary Over Allergen Ingredients.”  (2004) Bakers Journal (64) 2.

The Canadian Food Inspection Agency did two nationwide assessments on the Wholesale bakery sector and in-store bakery sector.  This was an effort to promote allergen awareness.  The author discusses production formulations, label accuracy, incoming ingredient control, storage, product preparation and blending, equipment design and installation, labeling control, allergen awareness, and why wholesale bakeries should improve control.

“Education and Training Helps Reduce Allergen Risk.”  (2004) Food Quality (11) 2:34.

Education is very important as well as training to meet food allergen challenges.  A solid food safety program might include supplier controls, specifications, education, product identification, and good manufacturing practices.   The author discusses Neogen development, which is a rapid test for food allergens for nuts.  Neogen and FARRP are working together to create rapid test for eggs, milk, almonds, and a handbook on the basics of allergen testing.

Fagan, John PhD.  “PCR Testing.”  (2004) Food Quality (11) 2:28.

PCR stands for polymerase chain reaction.  It is a type of testing that a food manufacturer can use to test for allergens in ingredients and products.   A food company that uses PCR testing should find a third party lab that is accredited to ISO 17025 standards from UKAS, A2LA, or another independent laboratory accreditation agency.

Goodwin, Philip R.  “Food Allergen Testing.”  (2004) Food Quality (11) 2: 26-28, 30-33, 35.

Food allergies are important to food manufacturers who have to make sure not to contaminate food products and to label all ingredients.  Included is the big eight allergens in the U.S. and the big nine in the Europe.   The difference is that Europe includes celery (-iac) as an allergen.  The author discusses allergen labeling, allergen testing and control, sampling and extraction of food allergens, food allergen testing methods, confirmatory techniques, and selection of testing methods.

Graham, Donald J.  “Using Sanitary Design to Avoid HACCP Hazards and Allergen Contamination.”  (2004) Food Safety Magazine (10) 3:66, 68-71.

Practical programs must be created to ensure foods are not contaminated with known allergy causing foods.  Allergens are currently considered a chemical hazard under the HACCP program.  The author discusses the top eight allergens, sanitary design elements, and operational considerations.  Sanitary design elements and operations affect sanitation, which can affect foods that could be contaminated with allergy causing foods.

Hefle, Sue PhD.  “Food Allergen Update.”  (2004) Manufacturing Confectioner (84) 5:51-57.

The author discusses what a true allergy is and includes a table on the number of households that claim one food allergic family member.  She discusses symptoms, allergenic foods, food allergens, issues for the confectionery industry, labeling, testing for allergenic residues, and allergen cross-contact case studies.

Hough, Susan.  “Allergen Control Program: Minimizing Allergen Risk in a Food Processing Plant.”  (2004) Manufacturing Confectioner (84) 1:79-85.

ACP stands for Allergen Control Program and is essential to a plant’s program like GMP or HACCP.  Food allergy is becoming more popular because recalls have tripled toward the end of the 1990s to almost 100 recalls a year.  The author discusses the basics about food allergies, how the FDA has become involved with the issue, and why the issue is so difficult for the industry.  A table with example of an allergen questionnaire is included.  A manufacturer can start an ACP by starting at the beginning of a process and working towards the end.  This includes the raw materials, processing, scheduling designated equipment, rework, and cleaning.  The author also discusses labeling and documentation.  The Food Allergy Issues Alliance has released their Food Allergen Labeling Guidelines, which can be found at www.foodallergy.org.

Kissel, Mary.  “Labeling Rules Likely For Food Allergies.”  (2004) The Wall Street Journal (244) 4:D1, D7.

Congress is working on setting up a law that will require clear listings of problematic ingredients.   Included is a list of allergens and their alternative names.  The author also includes what the bill would include on labeling of allergens.

”President Bush Signs Food Allergen Bill; Will Take Effect in 2006.” (2004) Milling & Baking News (83) 24: 26.  (Digital issue available by subscription at: http://www.bakingbusiness.com)

President Bush signed the Food Allergen Labeling and Consumer Protection Act.  The new law will be effective January 1, 2006 and will require food manufacturers to “identify, in plain, common language, the presence of any of eight major food allergens”.  The allergens include milk, eggs, peanuts, tree nuts, fish, shellfish, wheat and soybeans.     The bill also covers defining “gluten free” and voluntary labeling of “gluten free” products by 2008.

“The $2 Cookie.”  (2004) Baking Buyer (16) 4:13.

At Whole Foods Market, they offer dairy free and egg free cookies that are Liz Lovely brand cookies.  Their web site is www.lizlovely.com.   Liz and Dan Holtz of Pennsylvania created them.  Two cookies are sold for $4.  The cookies have no trans fats, hydrogenated oils, or gluten.  The couple is planning to build a new bakery to keep up the demand for the cookies.

2005 Journal Citations:

“Allergen idenification remains challenging.” (July 26, 2005) Millilng & Baking News (Food Business News Edition) (84): 21: 20.

Gives comments made by Kenneth J. Falci of the Food and Drug Administration; Michael Mooreman, director of food safety quality at Kellogg Co., and Steven L. Taylor an I.F.T. food allergen expert, at the Institute of Food Technologists Annual Meeting and Food Expo on the Food Allergen Labeling and Consumer Protection Act.

Swanson, Katherine M.J.  “Food Allergens: Thoughts on Concerns and Control.”  (April 2005) Prepared Foods (174) 4:93-96.

Food allergens require food safety management for consumer and brand protection.  Included is a table on the big eight allergens.  The author discusses defining food allergies, controlling allergens, and key plant operations.  More information can be found at www.farrp.org, www.PreparedFoods.com, and www.fda.gov/fdac/features/2001/401_food.html.

Taylor, Steve L. and Hefle, Sue L.   “Allergen Control.”  (February 2005) Food Technology (59) 2: 40-43, 75.

Because of increase awareness in food allergies, leading food companies are developing comprehensive allergen control programs.  The authors discuss what is involved with developing one of these programs.  Components include purchasing, receiving, operations, rework, sanitation, sanitation validation, allergen auditing, packaging strategies, and product development.