Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control, Second Edition reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Handbook of Food Allergen Detection and Control, Second Edition continues to be an essential resource of scientific and technical information in the food industry and analytical community. This book provides information on current and emerging technologies for detecting and reducing allergens to improve allergen control overall. Written by experts in the field the book offers a wide scientific perspective on allergens and includes hot topics such as food allergen labeling, and consumer perspectives on food allergen labels. Chapters are fully revised to include latest information in industry and includes practical applications of new methods and control strategies. The book is useful for anyone in the food supply chain.