Feature synopsis May 2020: Gluten-free and allergens

This feature will explore which of the 14 major allergens the bakery industry is focusing on as well as the measures taken to remove them from products and manufacturing sites. 

GLUTEN-FREE AND ALLERGENS

  • Publication date:  12 May 2020
  • Editorial submissions deadline: 10 April 2020
  • Editorial contact: amy.north@wrbm.com

WHAT’S NEXT IN ALLERGEN MANAGEMENT

Allergens have been thrust into the spotlight in recent years following the death of a teenager after eating a baguette from Pret which contained sesame, to which she was allergic.

Many companies have implemented stricter allergen controls and removed certain ones from their products while the industry as a whole is gearing up for incoming allergen labelling legislation.

This feature will explore which of the 14 major allergens the bakery industry is focusing on as well as the measures taken to remove them from products and manufacturing sites. It will also explore the difficulties posed by removing them and alternative ingredients that could be used instead.

It will also include a box out on the upcoming allergen legislation, as well as case studies.

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