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Ingredients corner

Traceability of food and feed

A new guide will help companies develop and maintain robust systems to identify the path from which a product has originated to the customers to whom it has been supplied. It covers identifying the source of all incoming materials (´raw material traceability´), recording processing history (´processing traceability´) and identification of customers (´customer traceability´) for each product lot, so that appropriate action can be taken in the event of a problem. Although regulations, international standards, and commercial standards require traceability systems, none are prescriptive in how traceability is to be achieved. Traceability in the food and feed chain (Guideline No. 60) outlines the principles and the basic system requirements, with special reference to food safety and to legal and commercial requirements in the European Union. It is priced at £60 per copy (members) and £90 per copy (non-members).

Technical contact: Chris Knight
+44(0)1386 842012
c.knight@campden.co.uk

Publications contact: Carol Newman
+44(0)1386 842048
pubs@campden.co.uk

Allergens and natural toxicants – detection

Testing for food allergens is important in providing data for checking the efficacy of allergen management controls (e.g. segregation), confirming the allergen status of ingredients, and validation of cleaning.We have extended our allergen testing services to include lupin, which can cause severe reactions. Its seeds are consumed as snacks and lupin flour can be used in pastries and pasta. This complements our analytical services for a wide range of allergens such as nuts, milk components, egg, fish, gluten and celery.

The presence of natural toxicants in an ingredient can also pose problems. One example is the lectin naturally present in red kidney beans - used in products such as soups, recipe dishes and ready-meals.The lectin is inactivated when the beans are processed adequately. However, analysis to ensure that lectin has been inactivated is prudent following changes to the process, product formulation or source of the ingredient.

Contact: Helen Arrowsmith
+44(0)1386 842240
h.arrowsmith@campden.co.uk