Food allergy is a disease that affects about 4% of the population and can be fatal.

The industrial risk lies mainly in the control of raw materials, cross-contamination in the process and in the undetectability of an allergen after a process such as cooking.

We have expertise in managing these issues and minimizing these risks.

To control the allergenic risk, if you want to validate your process, control your raw materials or your manufacturing, we offer you :

-A free of charge evaluation of your allergen situation.
-A new method combining the use of proteins by ELISA or Mass Spectrometry and DNA by PCR for the detection and quantification of allergenic species depending on your specific needs.
-The exceptional detection threshold of DNA techniques or LC-MS/MS.
( for example <0,035 ppm for peanut). More than 25 detection systems including the IIIa Annex of the 2003/89 EC Directive modification for food ingredients labeling, recently updated by the 2007/68/EC Directive.

We can offer you:

-Identification of allergens responsible of a cross contamination in a product, providing a very rapid service in urgent cases.
-Ensuring your Industrial cleaning processes reach optimum standards .
-A tracking and monitoring system adapted to your needs.
-Informed choices and development of systems to obtain and measure the best detection limits of allergens in your products.

As an example :

ALLERGENS IN WINE: Regulation n°CE 579/2012

The regulation n° 579/2012 was published on June 30th 2012. The labelling of milk or egg is now mandatory on 2012 wines when using these fining agents. Its "whereas" n° (3) goes to the OIV-COMEX 502-2012 resolution which gives the 0,25ppm detection threshold. It means that the labelling is not necessary under this detected quantity .

PHYLOGENE - allergen specialized lab- tested all the available techniques for allergen tracking in wines. Many differences were seen between the ELISA kits about the false positive and false negative results (see study). To discard these risks and secure the bottle labelling it is necessary to check these two points when starting the analysis.