Synergies in Food Allergy Activities USA-EU. Steve L. Taylor, Ph.D. Food Allergy Research & Resource Program University of Nebraska
|
|
|
- Laureen Cobb
- 6 years ago
- Views:
Transcription
1 Synergies in Food Aergy Activities USA-EU Steve L. Tayor, Ph.D. Food Aergy Research & Resource Program University of Nebraska
2 We Are A in This Together Anne Munoz-Furong, CEO Food Aergy & Anaphyaxis Network USA
3 Food Aergy Research - USA Cinica Research - Much focused on improved treatment strategies Consumer Research Basic Research (aergen characterization) Aergenicity Assessment (GMOs) Food Industry-Focused Research Food Aergy Research and Resource Program 2007
4 Food Industry Focused Activities Food Aergy Research & Resource Program - Research - Industry Outreach/Training Food Aergy Research and Resource Program 2007
5 FARRP CONSORTIUM Advance Food Company Agrana Fruit (Austria) Ajinomoto (Japan) Amy s s Kitchen ADM Barry Caebaut (France) Bommer Chocoate Bue Diamond Growers Bodendorfer-Johnson Bunge Miing Cadbury (U.K.) Campbe Soup Company Cargi Charm Sciences Chr. Hansen (Denmark) Coca Coa ConAgra Foods Continenta Mis Danone (France) DSM (Switzerand) Neogen Corp. Ecoab Neste (Switzerand) Genera Mis Newy Weds Foods Gerber Products Norand Products. Givaudan Favors (Switzerand) PepsiCo, Inc. Hain Ceestia Procter & Gambe H. C. Bri Raston Foods Hershey Foods r-biopharm (Germany) H. J. Heinz Sara Lee John B. Sanfiippo Schweppes America Beverages Keogg Sensient Favors Kerry Ingredients Soae Company Keystone Foods Tate & Lye (U.K.) Kraft Foods Uniever (U.K.) Laemand (Canada) Wm. Wrigey Jr. Company Mat-o-Mea Mea Manidra (Austraia) Mars Snackfood McCormick & Co. Food Aergy Research and Resource Program 2007
6 FARRP AG BIOTECH CONSORTIUM Monsanto DuPont Dow Agrosciences Syngenta (U.K.) Bayer (France) BASF (Germany) Food Aergy Research and Resource Program 2007
7 FOOD ALLERGY RESEARCH Steve L. Tayor Rick Goodman Searching for one more facuty position Food Aergy Research and Resource Program 2007
8 FARRP Facts Strong industry research support Strong internationa reputation Graduate students (3 Ph.D.; 5 M.S.) Postdocs (1) Grants (over $1 miion per year from industry, trade associations, government EPA, USDA) Food Aergy Research and Resource Program 2007
9 FARRP Research Provide food industry with toos to evauate aergic risk associated with products and processing Deveop scientific/cinica information to assist with risk assessment (fi the data gaps) Assess aergen contro strategies and deveop improved methods Coordinate cinica and basic research on food aergies wordwide Food Aergy Research and Resource Program 2007
10 FARRP Research Provide food industry with toos to evauate aergic risk associated with products and processing Deveop scientific/cinica information to assist with risk assessment (fi the data gaps) Assess aergen contro strategies and deveop improved methods Coordinate cinica and basic research on food aergies wordwide Food Aergy Research and Resource Program 2007
11 Rapid Methods for Detection of Aergenic Food Residues Deveop ELISAs Past projects: Peanut, mik, egg, amond, wanut, hazenut, pecan, shrimp, cam, sesame seed, soy four, parvabumin (fish) Current projects: Mustard, upine, cashew, buckwheat Food Aergy Research and Resource Program 2007
12 Rapid Methods for Detection of Aergenic Food Residues Deveop ELISAs Future projects:??? Other tree nuts (Brazi nut, pistachio, macadamia nut, pine nut, coconut), improved soy, fish, ceery Food Aergy Research and Resource Program 2007
13 Rapid Methods for Detection of Aergenic Food Residues Evauate/Perfect Anaytica Methods Past projects: Egg and processing; mik vs. casein and whey Current projects: ATP vs. ELISA; various grains and guten ELISAs, egg kit vaidation; effect of deep-fat frying Future projects: Many possibiities because testing must become more rugged Food Aergy Research and Resource Program 2007
14 Rapid Methods for Detection of Aergenic Food Residues Commerciaization of ELISAs Licensing agreement with Neogen Corporation: Kits for peanut, egg, mik, amond, hazenut, soy four, guten 96-we quantitative, swab tests, atera fow strips Food Aergy Research and Resource Program 2007
15 FARRP Research Provide food industry with toos to evauate aergic risk associated with products and processing Deveop scientific/cinica information to assist with risk assessment (fi the data gaps) Assess aergen contro strategies and deveop improved methods Coordinate cinica and basic research on food aergies wordwide Food Aergy Research and Resource Program 2007
16 Treatment for True Food Aergies Specific Avoidance Diets Food Aergy Research and Resource Program 2007
17 Exquisite Sensitivity of Some Food-Aergic Individuas Trace amounts of the offending food wi trigger reactions Food Aergy Research and Resource Program 2007
18 How Much is Too Much? Miigram amounts! (ppm concentrations) Food Aergy Research and Resource Program 2007
19 How Cean Is Cean Enough? The Coroary Question Food Aergy Research and Resource Program 2007
20 Why are we interested in Minima Eiciting Doses? Very sma amounts of specific aergens can provoke reactions in some individuas, but we don t t know in how many we don t t know how sma the amounts are we don t t know how severity of reaction reates to an individua s sensitivity aergic peope are known to react differenty on different occasions So it is difficut to assess how much needs to be done to achieve e the desired eve of safety with respect to aergens. Source: R. Creve, IUFoST - Chicago, Juy 2003
21 Minima eiciting doses and aergen risk management Labeing shoud be based on risk (i.e. No risk - no abe) Manufacturing practices shoud aim to reduce cross-contact contact aergen to safe eve (but not necessariy more) Risk assessment is required for both circumstances Food Aergy Research and Resource Program 2007 Source: R. Creve, IUFoST - Chicago, Juy 2003
22 Risk Assessment for Food Aergens
23 Risk Assessment Approaches to Evauation of Food Aergen Hazards FDA has determined that this is perhaps the best way to determine threshods for food aergens FDA has concuded that we do not have sufficient data for dose/response modeing Modeing is an accepted way of defining the probabiity of rare events with potentiay severe consequences Food Aergy Research and Resource Program 2007
24 Food Aergy Research and Resource Program 2007 Source: Bindsev Jensen et a. (2002)
25 FARRP Research Provide food industry with toos to evauate aergic risk associated with products and processing Deveop scientific/cinica information to assist with risk assessment (fi the data gaps) Assess aergen contro strategies and deveop improved methods Coordinate cinica and basic research on food aergies wordwide Food Aergy Research and Resource Program 2007
26 Determination of Minima Eiciting Dose for Commony Aergenic Foods Coaborative Cinica Trias Past Projects: Peanut, egg Current Projects: Shrimp, peanut-ii, soy four ILSI Interactions Modeing approaches w/uniever and ILSI Data mining w/d. A. Moneret-Vautrin (Nancy), ILSI, EuroPreva Exposure assessment w/ilsi, FAAN, FARRP Anaytica Lab. Bioogica mechanisms mode w/ilsi, FDA Food Aergy Research and Resource Program 2007
27 Aergenicity Assessment of Nove Foods and Ingredients Past Projects: Assessment of aergenicity of hardy kiwi (Goodman); cinica tria of fish geatin (Tayor); parvabumin in fish geatin and isingass (Goodman and Tayor); cincia tria of isingass (Tayor); assessment of aergenicity of basic mik protein (Goodman); assessment of aergenicity of barey b-gucan b (Tayor); cinica tria of refined soybean oi (Tayor) Current Projects: Assessment of aergenicity of canoa protein isoate (Goodman) Food Aergy Research and Resource Program 2007
28 Methods for Assessment of Aergenicity of GM Foods AergenOnine: peer-viewed database of sequences of known aergenic proteins used for sequence identity/homoogy comparisons (Goodman) Deveop antigen-specific IgE methods for evauating the in vitro cross-reactivity reactivity between GM proteins and known aergens improvement of serum screening strategies; differentiate binding to proteins and to carbohydrates (Goodman) Evauate use of 35% identity over 80 amino acid segments criterion to identify potentia aergenic proteins (Goodman) Food Aergy Research and Resource Program 2007
29 FARRP Research Provide food industry with toos to evauate aergic risk associated with products and processing Deveop scientific/cinica information to assist with risk assessment (fi the data gaps) Assess aergen contro strategies and deveop improved methods Coordinate cinica and basic research on food aergies wordwide Food Aergy Research and Resource Program 2007
30 Aergen Contro Strategies Food Aergy Research and Resource Program 2007
31 FARRP Research Provide food industry with toos to evauate aergic risk associated with products and processing Deveop scientific/cinica information to assist with risk assessment (fi the data gaps) Assess aergen contro strategies and deveop improved methods Coordinate cinica and basic research on food aergies wordwide Food Aergy Research and Resource Program 2007
32 FARRP Coaborations Extensive research and cinica coaborations USA, U.K., France, Denmark, Ireand, Switzerand, Japan, Germany, Netherands, South Africa, India EuroPreva?? Opportunities with threshod research (shrimp, modeing) Food Aergy Research and Resource Program 2007
33 FOOD ALLERGY EXTENSION Steve L. Tayor Rick Goodman Food Aergy Research and Resource Program 2007
34 FARRP Consumer Education Web site ( Partnerships with consumer organizations Food Aergy & Anaphyaxis Network (FAAN) Ceiac Sprue Association (CSA) Anaphyaxis Canada Anaphyaxis Campaign (U.K.) One-on on-one one assistance Consumers Physicians Attorneys Pubic Heath Professionas Food Aergy Research and Resource Program 2007
35 FARRP Industry Education Industry Workshops Food Aergen Workshops (1-2 2 per year) Food Aergen Sanitition Workshops (1-2 2 per year) Anaytica Methods for Food Aergens Conference (ea. 1.5 years) (partnership with Heath Canada) Internationa Threshod Roundtabe Conferences (3 so far) Food industry seminars and presentations (25-30 per year) Ag biotechnoogy seminars and presentation (7-10 per year) AergenOnine free pubic access One-on on-one one Assistance ( contacts per month) Food Aergy Research and Resource Program 2007
36 FARRP Industry Education Educationa Materias Training video in Engish, Spanish and French in VHS and PAL formats (partnership with Siiker) Food Aergen Databases Pubished iterature (>15,000 pubications) Fataity registry Reca database (FDA, USDA, CFIA) FARRP Website Pubic Site Members-ony Site FARRP Newsetters Food Aergy Research and Resource Program 2007
37 FARRP Proprietary Services FARRP Anaytica Laboratory industry sampes in $630,000 income generation from fee-for for-service - Anaysis for peanut, mik, egg, amond, hazenut, wanut, pecan, soy four, crustacean shefish, sesame seed, cam, mustard, guten (wheat, rye, barey) Food Aergy Research and Resource Program 2007
38 EuroPreva - FARRP Future Coaborations?? Open for further discussion Food Aergy Research and Resource Program 2007
Opportunities and Barriers to Global Harmonization of Food Allergen Risk Management
Opportunities and Barriers to Global Harmonization of Food Allergen Risk Management Steve L. Taylor, Ph.D. Food Allergy Research & Resource Program University of Nebraska 2017 FAMS Meeting Sydney NSW,
FOOD ALLERGIES FROM CHAOS, CONFUSION, AND CONCERN COMMITMENT AND CONTROL
FOOD ALLERGIES FROM CHAOS, CONFUSION, AND CONCERN COMMITMENT AND CONTROL Steve L. Taylor, Ph.D. Food Allergy Research & Resource Program University of Nebraska Tanner Lecture May 8, 2017 THE APPEARANCE
- Program (updated 4/24/2018 Subject to change) Tenth Workshop on Food Allergens Methodologies
Sunday, May 6 - Program (updated 4/24/2018 Subject to change) Tenth Workshop on Food Allergens Methodologies May 7-9, 2018 DoubleTree Toronto Downtown Hotel Toronto, Canada General Session Mandarin Ballroom
588-Complete Dietary Antigen Testing
REPORT-1857 9 Dunwoody Park, Suite 121 Dunwoody, GA 3338 P: 678-736-6374 F: 77-674-171 Email: info@dunwoodylabs.com www.dunwoodylabs.com PATIENT INFO NAME: SAMPE PATIENT REQUISITION ID: 1857 SAMPE ID:
AgraStrip Allergens - Lateral Flow Devices
AgraStrip Allergens - Lateral Flow Devices The AgraStrip Allergen Test Kits are immunological rapid test in lateral flow format for the detection of allergens in food, rinse waters and environmental swabs.
Almond ß-Lactoglobulin (BLG) Casein Egg Gliadin (Gluten) Hazelnut Lupine Mustard Peanut Sesame Crustacea Soy Total Milk (Casein & Whey) Walnut
Almond ß-Lactoglobulin (BLG) Casein Egg Gliadin (Gluten) Hazelnut Lupine Mustard Peanut Sesame Crustacea Soy Total Milk (Casein & Whey) Walnut The Dairy School, Auchincruive, Ayr, KA6 5HW, Scotland, UK
Allergen Pangan. Allergen Pangan
Allergen Pangan Isu Mutakhir dan Relevansinya bagi Industri Pangan di Indonesia Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center, And Dept of Food Science & Technology, Faculty
REGULATORS PERSPECTIVE ON ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY
REGULATORS PERSPECTIVE ON ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY IFST CONFERENCE, CAMPDEN BRI 7-8 APRIL 2011 Sue Hattersley Head of Food Allergy Branch UK Food Standards Agency Overview Background on
Precautionary Allergen Labelling. Lynne Regent Anaphylaxis Campaign
Precautionary Allergen Labelling Lynne Regent Anaphylaxis Campaign CEO @LynneRegentAC About the Anaphylaxis Campaign The only UK wide charity solely focused on supporting people at risk of severe allergic
safefood Knowledge Network training workshops: Food Allergens
safefood Knowledge Network training workshops: Food Allergens Scale of the problem for food businesses FSAI: 42% food alerts in 2016 due to allergens 54% in 2015 Milk, soybeans, eggs and nuts were the
INDUSTRY FACT SHEET. Vintage Wine and Application of Enhanced Allergen Regulations July 2012
CANADIAN VINTNERS ASSOCIATION ASSOCIATION DES VIGNERONS DU CANADA INDUSTRY FACT SHEET Vintage Wine and Application of Enhanced Allergen Regulations July 2012 There are new Canadian labelling requirements
Food Allergen and Adulteration Test Kits
Food Allergen and Adulteration Test Kits Overview Neogen offers food allergen test kits to detect almond, egg, gliadin, hazelnut, milk, mustard, peanut, sesame, shellfish, soy and walnut residues (see
1156 Fifteenth Street, NW Suite 200 Washington, DC 20005
1156 Fifteenth Street, NW Suite 200 Washington, DC 20005 1.202.659.0074 voice 1.202.659.3859 fax www.ilsina.org Good afternoon, I m Alison Kretser, Director of Science Programs at ILSI North America. The
TNO International Food Allergy Forum
Final announcement TNO International Food Allergy Forum 15-16 April 2002 Programme and Registration Golden Tulip Conference Hotel Leeuwenhorst Noordwijkerhout the Netherlands Early Registration Discount
Food Allergen Management
Bio-Check uk Food Allergen Management Developers, manufacturers & distributors of food testing kits www.biocheck.uk.com Providing expert evidence through food testing Improve your validation and verification
Frontiers in Food Allergy and Allergen Risk Assessment and Management. 19 April 2018, Madrid
Frontiers in Food Allergy and Allergen Risk Assessment and Management 19 April 2018, Madrid Food allergy is becoming one of the serious problems of China's food safety and public health emergency. 7 Number
Allergen analysis of food and surfaces with sensitive test kits
R-Biopharm AG Product catalogue 2017 Allergen analysis of food and surfaces with sensitive test kits Even small traces of allergenic proteins in food can provoke allergic reactions in sensitive people.
Food Safety Action Plan
Food Safety Action Plan REPORT 2010-2011 Targeted Surveys Allergens Gluten in Ground Spices TS-CHEM-10/11 EXECUTIVE SUMMARY... 2 1. INTRODUCTION... 3 1.1. THE FOOD SAFETY ACTION PLAN... 3 1.2. TARGETED
The concept of thresholds: do safe doses exist for food-allergic patients? Professor Katie Allen, MBBS, BMedSc, FRACP, FAAAAI, PhD Director,
The concept of thresholds: do safe doses exist for food-allergic patients? Professor Katie Allen, MBBS, BMedSc, FRACP, FAAAAI, PhD Director, Population Health Murdoch Childrens Research Institute Royal
Management of food allergen: Industry case study
Contents Management of food allergen: Industry case study 1. Introduction of Morinaga Institute 2. Importance of food allergen labeling 3. Practical food allergen management Masahiro Shoji Morinaga Institute
The Growing Concern Around Allergens: Protecting Your Customers
The Growing Concern Around Allergens: Protecting Your Customers Mike Spigler, MCHES VP of Education Food Allergy Research & Education (FARE) Conference on Food Protection May 15, 2013 About Food Allergy
Banqueting Compilation Menu Selector 2015
Banqueting Compiation Menu Seector 2015 Create the idea menu to suit your budget and event CANAPÉS from 1.85 (choose a minimum of 4) STARTERS from 6.60 soups from 5.20 Cream Cheese & Chive Cucumber Cup
FOOD ALLERGENS BEST PRACTICES FOR ASSESSING, MANAGING AND COMMUNICATING THE RISKS
A CONFERENCE ON FOOD ALLERGENS BEST PRACTICES FOR ASSESSING, MANAGING AND COMMUNICATING THE RISKS OCTOBER 14-15, 2015 Quality Inn & Conference Center 300 South Frontage Road Burr Ridge, IL 60527 SYNOPSIS
Sample Anaphylaxis Awareness/Avoidance Strategies & Checklists
Sample Anaphylaxis Awareness/Avoidance Strategies & Checklists December 2007 Awareness and Avoidance Strategies Awareness Strategies o Awareness strategies are designed to make the school community (including
Who is this booklet for?
Who is this booklet for? This booklet is for businesses producing pre-packed foods. It will help you decide what you should put on the label if foods you produce may contain foods that some people are
Global Nut Round Up Supply and Demand Picture
Global Nut Round Up Supply and Demand Picture Michael Waring- Vice Chair- INC- International Nut and Dried Fruit Council Chairman- Waring Group Managing Director- MWT Foods Being the international source
Improving the safety and quality of nuts
Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 250 Improving the safety and quality of nuts Edited by Linda J. Harris WP WOODHEAD PUBLISHING Oxford Cambridge Philadelphia
PRODUCT: Raised A Donut Mix 50# UPC: GTIN:
Product Data Sheet PRODUCT: Raised A Donut Mix 50# ITEM NUMBER: 00025437 UPC: 0 29519 13301 6 GTIN: 000 29519 13301 6 SHELF LIFE: 180 Days STORAGE RECOMMENDATIONS: Store in clean, cool, dry area under
Identifying & Managing Allergen Risks in the Foodservice Sector
Identifying & Managing Allergen Risks in the Foodservice Sector Simon Flanagan Senior Consultant Food Safety and Allergens Customer Focused, Science Driven, Results Led Overview Understanding the hierarchy
Food Allergies and Intolerance
Food Allergies and Intolerance Pat O Mahony Chief Specialist, Food Technology Cereals containing gluten Crustaceans Eggs Fish Peanuts Soybeans Milk Nuts Celery Mustard Sesame seeds Sulphur dioxide Lupin
Peanut and Tree Nut allergy
Peanut and Tree Nut allergy What are peanuts & tree nuts? Peanuts are also called ground nuts, monkey nuts, beer nuts, earth nuts, goober peas, mendelonas and arachis Tree nuts include almond, Brazil,
INNOVATIVE SOLUTIONS POWERING YOUR SAFETY SUCCESS
www.vivotecnia.com INNOVATIVE SOLUTIONS POWERING YOUR SAFETY SUCCESS www.onlycorechem.com 2 www.vivotecnia.com APPLYING FOR BIOCIDAL PRODUCTS AUTHORISATION Strategies to get access to the EU market GENERAL
Ultimate Cholesterol Lowering Plan
Utimate Choestero Lowering Pan What is choestero? Choestero is a type of sticky fat needed to produce the body's buiding bocks (ces), hormones and vitamins. We cannot do without it. Choestero cannot circuate
Peanuts in Wheat Flour: A Lesson for Agricultural Commingling
Peanuts in Wheat Flour: A Lesson for Agricultural Commingling Joe Baumert, Ph.D. Associate Professor and Co-Director Department of Food Science & Technology Food Allergy Research & Resource Program University
Plant Based Protein from Grains, Seeds and Pulses
Plant Based Protein from Grains, Seeds and Pulses Trends, Sources & Applications February 11, 2019 Bay State Milling Overview Family owned founded in 1899 Professionally governed & managed Committed to
Dr. Bert Popping
ALLERGENS The Analytical Challenge to Meet Legislative Requirements and Consumer Demands Dr. Bert Popping bertpopping@eurofins.com PART I INTRODUCTION TO FP6 PROGRAM MoniQA Towards the harmonisation of
PRODUCT: Yeast Raised Donut Mix 50# UPC: GTIN:
Product Data Sheet PRODUCT: Yeast Raised Donut Mix 50# ITEM NUMBER: 00370775 UPC: 0 29519 03639 3 GTIN: 000 29519 03639 3 SHELF LIFE: 180 Days STORAGE RECOMMENDATIONS: Store in clean, cool, dry area under
The AgraQuant Plus Allergen. Test Kits available: AgraQuant. AgraQuant Walnut. AgraQuant Plus Macadamia nut. AgraQuant Allergen Test Kits available:
AgraQuant Allergens ELISA Tests AgraQuant Plus Allergen Test Kits available: Kit AgraQuant Plus Almond AgraQuant Plus Casein AgraQuant Plus Cashew AgraQuant Plus Egg AgraQuant Plus Hazelnut AgraQuant Plus
Global Rennet Market Research Report 2016
Published on Market Research Reports Inc. (https://www.marketresearchreports.com) Home > Global Rennet Market Research Report 2016 Global Rennet Market Research Report 2016 Publication ID: QYR091618446
R-Biopharm Inc. Allergens. Product overview. R-Biopharm for the safety of your analysis.
R-Biopharm Inc. Allergens Product overview 2017 R-Biopharm for the safety of your analysis. Allergen analysis of food and surfaces with sensitive test kits Even small traces of allergenic proteins in food
INTEGRATIVE MEDICINE
TEST PATIENT TEST PHYSICIAN DR JOHN DOE 6DPSOH 7HVW 1DPH Sex : ) 111 CLINIC ST5((7 DDWH Collected : 00-00-0000 &/,1,& 68%85% 9,& 111 7(67 ROAD TEST SUBURB /AB,': 00000000 UR#:0000000 IgA P: 1300 688 522
Anaphylaxis Campaign: Insights from a patient support group. Lynne Regent Anaphylaxis Campaign
Anaphylaxis Campaign: Insights from a patient support group Lynne Regent Anaphylaxis Campaign CEO @LynneRegentAC Content Patient support groups in general: What we bring to the party. Our role Our challenges
Jennings Street School
Anaphylaxis Management Policy Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school aged children are peanuts, eggs, tree
# 2356 NACHO CHEESE SAVORY
Product Overview: Nacho Cheese Savory is a blend of ingredients with a cheddar cheese, flavored and colored to give a light to dark orange appearance. Nacho Cheese is a perfect seasoning to add to freshly
Food Allergy Risk Minimisation Policy
Food Allergy Risk Minimisation Policy April 07 Food Allergy Risk Minimisation Policy BACKGROUND Food allergy occurs in around 1 in 20 children. Fortunately, the majority of food allergies are not severe
SPONSORSHIP OPPORTUNITIES
CONFERENCES SPONSORSHIP OPPORTUNITIES 13 th International Conference on Allergy and Clinical Immunology December 13-14, 2018 Abu Dhabi, UAE our DELEGATE is your CLIENT Our Programme 5+ Keynote Sessions
Ultimate Cholesterol Lowering Plan
UCLP_A5_12pp_2018.qxp_2015 08/08/2018 15:54 Page 1 Utimate Choestero Lowering Pan What is choestero? Choestero is a specia kind of fat. We need sma amounts of it to make ces (the body's buiding bocks),
Ultimate Cholesterol Lowering Plan
Utimate Choestero Lowering Pan What is choestero? Choestero is a type of sticky fat needed to produce the body's buiding bocks (ces), hormones and vitamins. We cannot do without it. Choestero cannot circuate
# 2029 BUTTERY TOPPING
Product Overview: Lou Anna Buttery Topping is a specially designed oil for frying, cooking, or popping popcorn. This product is a blend of oil, natural and artificial flavors, and natural color. Product
World Yoghurt Market Report
World Yoghurt Market Report 2000-2020 Price: 1,800 /$2,200 The report contains 330 pages of valuable information Analysis of the current market situation and future possibilities in all regions of the
AgraQuant F.A.S.T. Egg. Test Kits available: AgraQuant. AgraQuant F.A.S.T. Cashew. AgraQuant F.A.S.T. Peanut
AgraQuant Allergens ELISA Tests AgraQuant Allergen Test Kits available: NEW The fastest ELISA method on the market! Save time! Kit AgraQuant Almond AgraQuant Casein AgraQuant Cashew AgraQuant Egg AgraQuant
# 2649 POP A LOT CANOLA OIL
Product Overview: Canola oil is amber to gold in color. It is formulated for a variety of uses for cooking or frying foods. Product Physical Properties Flavor / Odor (sensory) Bland Unfinished Color (in
Food Allergies: Think Smarter, Not Harder. Peggy Eller, RD, CD Julie Skolmowski, MPH, RD, SNS
Food Allergies: Think Smarter, Not Harder Peggy Eller, RD, CD Julie Skolmowski, MPH, RD, SNS Video: Managing Food Allergies in Schools www.nfsmi.org/foodallergy What Are Food Allergies? Food allergies
What is a Food Allergen?
What is a Food Allergen? An abnormal or pathological reaction to food substances in amounts that do not affect most people. Foods contain protein and an allergic reaction occurs when the body s immune
Allergy Awareness and Management Policy
Allergy Awareness and Management Policy Overview This policy is concerned with a whole school approach to the health care management of those members of our school community suffering from specific allergies.
Balancing The Bowl: Food Allergies / Autism Awareness: Recipes Free Of Wheat, Rice, Barley, Egg, Milk, Soy, Peanut, Tree Nuts, Shellfish And Fish By
Balancing The Bowl: Food Allergies / Autism Awareness: Recipes Free Of Wheat, Rice, Barley, Egg, Milk, Soy, Peanut, Tree Nuts, Shellfish And Fish By Susan Kelley Delaine With a heightened The Gluten Free
St Francis Xavier Primary School Anaphylaxis Management Policy
St Francis Xavier Primary School Anaphylaxis Management Policy Reviewed: February 2015 Ratified: March 2015 Next Review: 2019 RATIONALE: Anaphylaxis is a severe, rapidly progressive allergic reaction that
The Big 9: Common Food Allergens And How To Avoid Them: Wheat, Soya, Eggs, Milk, Seafood, Fish, Tree Nuts, Peanuts, And Processed Sugar By Ranae
The Big 9: Common Food Allergens And How To Avoid Them: Wheat, Soya, Eggs, Milk, Seafood, Fish, Tree Nuts, Peanuts, And Processed Sugar By Ranae Richoux If searched for a book by Ranae Richoux The Big
Product Overview: White Cheddar Cheese Savory is a dry, free flowing powder produced with a white color and uniform cheese flavor.
Product Overview: White Cheddar Cheese Savory is a dry, free flowing powder produced with a white color and uniform cheese flavor. Product Physical Properties Flavor / Odor (sensory) Unfinished Color (in
ILSI Workshop on Food Allergy: From Thresholds to Action Levels. The Regulators perspective
ILSI Workshop on Food Allergy: From Thresholds to Action Levels The Regulators perspective 13-14 September 2012 Reading, UK Sue Hattersley UK Food Standards Agency Public health approach Overview Guidance
Allergy/Anaphylaxis Standard Operating Procedure (S.O.P.) Universal Food Precautions
Allergy/Anaphylaxis Standard Operating Procedure (S.O.P.) Universal Food Precautions INTRODUCTION Food allergies are a growing food safety and public health concern that affect an estimated 4% 6% of children
Podcast 4 (of 4) Food Safety Considerations and Food Allergy Management Best Practices for School Food Service
Podcast 4 (of 4) Food Safety Considerations and Food Allergy Management Best Practices for School Food Service Moderator: Jeannie Sneed, Food Safety Specialist USDA Food and Nutrition Service Office of
# 2142 CARAMEL ONE STEP CORN TREAT MIX
Product Overview: Caramel One Step Corn Treat Mix is a specially designed formula for coating popped popcorn. This a blend of refined sugars with an emulsifier and volumizer. It has a caramel aroma and
Food Allergens. Case Reports. Dr Harris Steinman
Food Allergens Case Reports Dr Harris Steinman Operational errors Allergen-related product recalls are mainly a result of some simple operational errors:! Failure in the review and approval of product
Product Name and Number: 2390 Cheddar EZ Document #: Revision Date: 04/10/2015 Revision #: 1.0 Revision Reason: New Product Reviser: JS
Product Overview: Cheddar Easy is a specially designed, shelf stable, formula for use in snack food applications. This a blend of ingredients with an intensified aroma and flavor to create a good, wholesome
DOWNLOAD OR READ : ANAPHYLAXIS IN SCHOOLS OTHER SETTINGS 3RD EDITION PDF EBOOK EPUB MOBI
DOWNLOAD OR READ : ANAPHYLAXIS IN SCHOOLS OTHER SETTINGS 3RD EDITION PDF EBOOK EPUB MOBI Page 1 Page 2 anaphylaxis in schools other settings 3rd edition anaphylaxis in schools other pdf anaphylaxis in
Food Management Food Allergy Policy Guidance
` Opaa! Food Management Food Allergy Policy Guidance A special report to Opaa! s Partners regarding our policy for dealing with Special Dietary Needs and Food Allergies It is the opinion of allergy medical
St. Paul Catholic School Food Allergy Management Policy
St. Paul Catholic School Food Allergy Management Policy Guidelines for Teachers, Staff, and Parents St. Paul Catholic School recognizes that school attendance may increase a student s risk of exposure
# 2838 MEGA POP POPCORN KIT
Product Overview: Mega Pop Popcorn Kit is a specially designed for ease of use. It is a convenient proportioned bag ready for popping. Just pour and pop up your favorite popcorn snack. Product Physical
Packaging: Container UPC: Case UPC: 4 Lbs. (1.8 kg) container
Product Overview: Pink Color Pop is a blend of finely grained flour salt and color. Pink Color Pop is a perfect seasoning to add to your popcorn for a colorful treat. Product Physical Properties Flavor
Your key to the nut and dried fruit industry. Media Kit
Your key to the nut and dried fruit industry. Media Kit It s a people s business. 30 years ago made the courageous move to establish a magazine about nuts and dried fruit. People asked why Today we can
Nut Recalls and Food Borne Illness Outbreaks in North America
Nut Recalls and Food Borne Illness Outbreaks in North America Allschwill 21/2/2016 All raw agricultural commodities are exposed to microbial contamination in the environment. Among them pathogens such
# 2650 POP A LOT CORN OIL
Product Overview: Pop a Lot Corn Oil is a flavored corn oil with butter flavor and is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods. Product Physical Properties
AllerFlow Gluten Validation & Comparison
AllerFlow Gluten Validation & Comparison Background: AllerFlow Gluten is an environmental gluten residue test kit used for the detection of gluten residue on food processing surfaces. The test consists
Nut allergies. including peanuts
Nut allergies including peanuts What are allergies? An allergy is an over-reaction of the body's immune system to everyday things that should not normally bother people. Allergens, the substances that
# 2328 PREMIUM CHEDDAR PURE GOLD
Product Overview: Premium Cheddar Pure Gold is a specially designed, shelf stable, formula for use in snack food applications. This a blend of ingredients with an intensified aroma and flavor to create
Food Allergen Handbook
Neogen Europe Ltd., in cooperation with the University of Nebraska s Food Allergy Research and Resource Program (FARRP) present Food Allergen Handbook NINTH EDITION Neogen Corporation develops and markets
How can we report a product that is misusing the GFCO logo? By going to or by calling
What does "certified" mean? Can you have "certified gluten-free" on a label if the product tests
Guide to managing food allergies
Guide to managing food allergies High Point University Dining * Peanut Tree Nut Fish Shellfish Soy Egg Wheat Our philosophy We understand that students with food allergies have to exert more effort in
# 2657 POP-A-LOT CANOLA OIL
Product Overview: Pop-a-lot Canola oil is canola oil with butter flavor and is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods. Product Physical Properties Flavor
# 2094 CONCENTRATED CARAMEL CORN TREAT MIX
Product Overview: Concentrated Caramel Corn Treat Mix is a specially designed formula for coating popped popcorn. This a blend of refined sugars with an emulsifier and volumizer. It has a caramel aroma
# 2639 NAKS POP 4 RED COCONUT OIL
Product Overview: Naks Pop 4 Red Coconut oil is red in color. It may be used for most of you frying applications. Product Physical Properties Flavor / Odor (sensory) Buttery Unfinished Color (in carton)
MULTIPLE FOOD IMMUNE REACTIVITY SCREEN
10 MULTIPLE FOOD IMMUNE REACTIVITY SCREEN 180 Real-World Food Antigens COOKED RAW MODIFIED ONE PANEL Modified Cooked Cooked Raw Evaluate immune reactions to foods, raw and/or modified, food enzymes, lectins
The Workshop On Cross-border Agri-food Trade TURKEY S DRIED FRUIT EXPORTS
The Workshop On Cross-border Agri-food Trade TURKEY S DRIED FRUIT EXPORTS NEJAT ALMIS Board Member - Aegean Dried Fruits Exporters Association - Dried Fruits Promotion Committee of Turkey Contents Brief
GUIDE TO MANAGING FOOD ALLERGIES
GUIDE TO MANAGING FOOD ALLERGIES OUR PHILOSOPHY We understand that students with food allergies have to exert more effort in managing their diets than their peers without allergies, and experience a more
MacKillop Catholic College Allergy Awareness and Management Policy
MacKillop Catholic College Allergy Awareness and Management Policy Overview This policy is concerned with a whole school approach to the health care management of those members of the school community
Food Allergies Among Children -
Food Allergies Among Children - Growth, Treatment, Prevention and a Challenge for the Food Industry Steve L. Taylor, Ph.D. Food Allergy Research & Resource Program University of Nebraska Food Navigator
Understanding Food Intolerance and Food Allergy
Understanding Food Intolerance and Food Allergy There are several different types of sensitivities or adverse reactions to foods. One type is known as a food intolerance ; an example is lactose intolerance.
Growing Trade & Expanding Markets. Presentation to the Canadian Horticultural Council Trade and Marketing Committee Fred Gorrell March 14, 2018
Growing Trade & Expanding Markets Presentation to the Canadian Horticultural Council Trade and Marketing Committee Fred Gorrell March 14, 2018 Outline Sector Snapshot Export Trends & Opportunities Trade
FOOD ALLERGY FACT SHEET
Peanut Allergies almond. Mandelonas are peanuts soaked in almond flavoring. Why should special precautions be taken with peanut allergies? Peanuts are one of the most dangerous allergies because peanuts
Immuno Bloodprint Reactive Foods:
Patient: Sample Patient Physician: Sample Physician Immuno Bloodprint Reactive Foods: Bean, Kidney (+2) Milk, Goat s (+1) Sesame (+1) Bean, Pinto (+1) Mushroom (+1) Soybean (+1) Cheese (+1) Oat (+1) Spinach
Dubuque Community Schools District. Peanut/Tree Nut Allergy Protocol
Dubuque Community Schools District Peanut/Tree Nut Allergy Protocol In the Dubuque Community School District (DCSD) we are aware of the tremendous risk children and adults who are allergic to nuts can
AA PASTA W/ PARMESAN SAUCE
AA PASTA W/ PARMESAN SAUCE Nutrition Facts Serving Size: 1/2 CUP Serving per Container: 1 Amount Per Serving Calories: 83 Calories from Fat 80 % Daily Value² Total Fat 8.9g 14% Saturated Fat 4.0g 20% Trans
ANAPHYLAXIS MANAGEMENT POLICY AND PROCEDURES
ANAPHYLAXIS MANAGEMENT POLICY AND PROCEDURES Rationale Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school-aged children
Product Overview: Soybean oil with butter flavor is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods.
Product Overview: Soybean oil with butter flavor is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods. Product Physical Properties Flavor / Odor (sensory) Buttery
Food Allergy Management: Training Innovations. Kevin Sauer, PhD, RDN, LD
Food Allergy Management: Training Innovations Kevin Sauer, PhD, RDN, LD AFFILIATION OR FINANCIAL DISCLOSURE Kevin Sauer, PhD, RDN, LD Associate Professor: Kansas State University Researcher: Center of
Detection and quantitation of various food allergens by LC-MS/MS
Detection and quantitation of various food allergens by LC-MS/MS Volker Kruft 1, André Schreiber 2, Detlev Schleuder 1 1 SCIEX, Darmstadt (Germany), 2 Concord, ON (Canada) volker.kruft@sciex.com RUO-MKT-11-3932-A
Product Name and Number: 2372 Hot & Spicy Document #: Revision Date: 03/05/2015 Revision #: 1.0 Revision Reason: New Form Reviser: JM
Product Overview: Dry, free flowing powder produced with a uniform savory hot spicy flavor. Salt based product able to maintain quality and consistency of color and flavor. Product Physical Properties
Flupyradifurone. Jamin Huang, Ph.D. Bayer CropScience. Global Minor Use Workshop Chicago, September 21, 2015
Flupyradifurone Jamin Huang, Ph.D. Bayer CropScience Global Minor Use Workshop Chicago, September 21, 2015 Global Perspectives and Approaches Provide solutions to customers, and support customers needs
Food Allergies. In the School Setting
Food Allergies In the School Setting Food Allergy Basics Food Allergy Basics The role of the immune system is to protect the body from germs and disease A food allergy is an abnormal response by the immune