Detecting Food Allergens: The Best Analytical Tools for the Job

For millions of European citizens afflicted by food allergies it is essential that they avoid food containing the respective allergen. European Legislation ensures a mandatory labelling of 12 of the most important food allergens, which should be made available to the consumer. The food industry and food authorities need to have reliable analytical methods at hand to detect food allergens, even when present in traces to implement the legislation. Fit-for-purpose methodology, which includes simple and rapid methods needs to be used as international standards. Furthermore, the effect of food processing on the detectability and allergenicity of selected food allergens for example of peanuts and milk has to be investigated. The Institute for reference Materials and measurements of the European Commission's Joint Research centre investigates together with expert laboratories within the EU and worldwide in these activities.