Food Allergen Analysis
Food allergy can be caused by genetic or environmental factors. Individuals with food allergies should regulate their eating habits in a way that minimizes the effects of allergens. Food allergy can cause health problems that can result in death.
According to Turkish Food Codex Labeling and Consumer Information Regulation, "Substances or Products Causing Allergy or Intolerance" must be stated on the label.
Certain Substances or Products Causing Allergy or Intolerance are specified in the regulation.
- Cereal Products Containing Gluten (Wheat, Rye, Barley, Oats, Spelled Wheat)
- Crustaceans and Products
- Eggs and Products
- Fish and Products
- Peanuts and Products
- Soybeans and Products
- Milk and Dairy Products (Including Lactose)
- Nuts, Peanuts and Nuts
- Celery and Its Products
- Mustard and Products
- Sesame Seed and Products
The presence of the above-mentioned products in foods is within the scope of the said regulation.
- All allergen substances specified in the regulation must be specified in the list of ingredients.
- The allergen substance in the food should be indicated with a font that will be clearly separated from other substances.
- Ingredients that cause allergies or intolerances should be indicated using the word “contains”.
- Labeling should also be clearly stated if several ingredients or processing aids in the food are allergenic substances, either alone or with their ingredients.
Allergen analysis in foods is an important test parameter especially for labeling processes and post-label verification processes.
As Nanolab Laboratories Group, we carry out "Allergen Analysis" procedures in many parts of Turkey in accordance with the relevant legal regulations and standards.
