Prepared foods

At Easter, eggs are served particularly often. But they are also a popular ingredient in many other dishes and processed foods — a challenge for allergic people.

Egg allergy is among the most common food allergies worldwide and particularly affects children. An egg-free diet often is a challenge – especially in the holiday season.

Egg allergy particularly affects children. Allergy sufferers must not only avoid fried or scrambled eggs, but also many other foods. Here’s where allergic people must be careful.

Pre-packaged salads are often contaminated with harmful bacteria, viruses or molds, as a current study reveals. Especially during the warmer months, there is a high risk of microbiological [...]

In order to protect allergics, allergenic ingredients must be labelled. When testing for allergens in food, most laboratories use immunological methods such as ELISA. The use of PCR in allergen [...]

It’s a case that has caused serious concern not only in France: salmonella was found in baby food from a French dairy company. More than 12 million cans of baby milk were recalled – and the [...]

Watch out chocolate lovers: Saturday is „National Pralines Day“. Whether creamy, fruity or crunchy – pralines are something for every taste. It would be a pity if allergy sufferers had to give up [...]

People suffering from celiac disease or gluten intolerance must strictly avoid gluten. That’s often difficult especially when it comes to ready meals. We show you which meals might contain hidden [...]

Soya is becoming more and more popular not only among vegetarians. But there’s more to soya than tofu: The „miracle bean“ takes on important tasks in the food and technical industry. Here’s [...]

We hope you enjoyed the summer and had lots’ of sunshine. Maybe you enjoyed some ice-cream too? From a risk assessment point of view ice cream is typically associated with microbiological hazards [...]

AFLAOCHRA PREP® columns recommended for baby food analysis In the April 2014 issue of Journal of Chromatography A 1337: 75-84, Desmarchelier et al., from Nestle Research Centre in Switzerland, [...]