|Title||Battling cross contamination: 'Allergen management begins with good organization'|
|Author(s)||Fels, Ine van der|
|Source||Battling cross contamination: 'Allergen management begins with good organization', Holland food innovations, 2015 no. 3, p. 6-9, 2015-09-01, Lisette de Jong, Florentine Jagers op Akkerhuis, http://edepot.wur.nl/422813|
RIKILT - BU Toxicology Bioassays & Novel Foods
|Publication type||Media appearance|
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.