1 / 15

Food Allergens and New Product Development

ignatius
Download Presentation

Food Allergens and New Product Development

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

    1. Food Allergens and New Product Development Sydney 16 February 2006

    2. Food Allergens and New Product Development 1. Raw Materials 2. Production process 3. Impact

    3. New Product

    4. Raw Materials Approved suppliers are used Allergens considered as part of the approval process Supplier information (MAD form) What allergens? What concerns?

    5. Raw Materials New allergens? Type of allergen – oil, starch, protein containing material Cross contact at the supplier Type of cross contact

    6. Raw Materials Assess the product allergen profile to understand impact Approval from head office to introduce new allergens

    7. Raw Materials

    8. Production Process

    9. Production Process Preliminary HACCP Include QA, Technologists, Engineers, Production etc. Consider segregation and storage of the raw material

    10. Production Process Assess the impact of the product on the product line Will products manufactured on the same line need precautionary labelling? If you need to change the labels then consider alternatives for the trials Equipment used New equipment – hygienic engineering

    11. Production Process Assess the product schedule If a new allergen is introduced – consider when and where to produce the trial Consider the type of raw material – particulates, powder, liquid At the end of production run followed by a clean

    12. Production Process Consider also containers and tools used Manual addition of minor ingredients may avoid cross-contact Rework – like-into-like policy Evaluate the rework matrix Validate the cleaning where used to remove new allergens Commence trial only when pHACCP is approved

    13. Impact Labelling of product trials CCP for allergen labelling Double sign-off of allergen labelling from original information provided Sensory panellists need to be advised

    14. Impact Documentation of procedures Communication with operators when a new allergen is introduced Awareness is not enough – all parties must have the right attitude

    15. Impact Consider alternative manufacturing sites if introducing a new allergen Source another raw material Precautionary label all other products affected by the new allergen – before running the trial

    16. Food Allergens and Product Development Consider raw materials Look at the production process at all stages, including the warehouse Impact Labelling products – sensory panellists Attitude Manage the changes

More Related