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from the issue of September 15, 2005
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UNL food allergen test commercialized
BY VICKI MILLER, IANR NEWS SERVICE
A recently commercialized test developed by UNL food scientists that quickly detects traces of soy flour is helping food processors better protect consumers with food allergies.
"Soy is one of the eight common foods responsible for about 90 percent of all food allergic reactions so we're pleased to get this into the industry's hands," said Sue Hefle, food toxicologist and co-director of the university's Food Allergy Research and Resource Program.
Neogen Corp. of Lansing, Mich., recently announced that kits based on the latest UNL test are available to processors. The company added soy flour to its line of rapid food allergy detection kits that are based on tests Hefle's team developed. The UNL team earlier devised tests for peanuts, milk, eggs, almonds and wheat gluten.
The tests give processors a quick, reliable way to ensure their products contain only ingredients listed on the label. They detect traces of an allergenic food on manufacturing equipment or in food processed on shared equipment. For example, the new soy flour test can detect soy flour protein in food ingredients intended for use in prepared foods, such as cookies, crackers, ice cream or cereals.
The UNL-developed tests can be run by processing plant workers in about 30 minutes. Before UNL developed these tests, processors often had to send samples to outside labs and wait several days for results.
Food allergies, a growing concern for consumers and the food industry, are receiving more regulatory attention. Unlabeled ingredients that end up in food products cause many food recalls, Hefle said.
The UNL team is working on tests for other major food allergens. A test for hazelnuts could be commercialized within the next year.
"There's no doubt that people with food allergies are safer today thanks to these tests," Hefle said. "They give processors the tools to check for and track down allergen contamination so it doesn't reach food-allergic consumers."
The Food Allergy Research and Resource Program is a university and industry partnership formed to help address critical food allergy issues.
GO TO: ISSUE OF SEPTEMBER 15
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UNL food allergen test commercialized
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