ABSTRACT
One of the fastest growing areas of concern within the food industry is that of allergen identification and control. This stems from separate yet equal driving forces squeezing each manufacturer, processor, distributor, and importer both financially and legally. On one hand, there are numerous reports relating to the increasing number of people who are allergic or sensitive to compounds commonly found in foods; on the other hand, the federal government increasingly forces manufacturers to recall or withdraw or suggests that they recall or withdraw mislabeled or harmful foodstuffs for allergenic reasons. To prevent significant harmful financial disaster due to these types of ingredients, it is imperative that a manufacturer understands its incoming raw materials, the source of the raw materials, and the pathway that the ingredients travel from source to end product. Before a company establishes an allergen detection and prevention program, it is important to understand the substances to be targeted, human sensitivity, and the current regulatory guidelines.
