Can risk categories improve allergen management?
- Peanuts: Making life difficult for approximately 1% of people
- Gluten: Responsible for serious health problems related to coeliac disease, an autoimmune disorder which, far from being a medical rarity, affects roughly 1 in 100 people
- Undeclared allergens: The leading cause of food withdrawals, costing UK food manufacturers millions of pounds in product recalls and posing a potential threat to life
Risk Management and Communication
For both food allergy sufferers and producers/retailers, the identification and communication of potential allergy risks is becoming increasingly difficult as supply chains become more and more complex.
As part of Authenticate’s new-look product data page launched in May, several changes have been made to the collection and display of allergen information:
Additional Risk Categories for Increased Accuracy
Twenty-seven individual allergens will be listed under the following 5 categories for a more accurate indication of contamination risk:
- Handled on same line
- Handled on site
- Risk of cross contamination
- Declared on label
Allergen Data Cascaded Through Supply Chains
Allergen data can also be cascaded throughout a product’s supply chain, meaning that if any components in a product have been marked as containing allergens by another supplier on the platform, this will automatically be shown in the subsequent stages of the supply chain and highlighted with an icon.
Authenticate allows you to report against the contents of your products, giving you a manageable data set that can be used to display all allergen attributes within your product supply chain, filtered either by product, category or supplier, for real-time allergen updates, complete with the date of last review.
Full Line Of Sight
Responsible food businesses are protecting consumers and reducing the risk of product recalls through deep supply chain mapping on the Authenticate platform.
Are oats gluten free?
The short answer is YES — non-contaminated, pure oats are gluten free. They are safe for most people with gluten intolerance. However, the main problem with oats in gluten–free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye.