Standard 1.2.3 of the Australia New Zealand Food Standards Code requires the mandatory labelling of specific allergenic substances in foods.

The approach recommended to food manufacturers to control the potential for allergen contamination is through a HACCP (Hazard Analysis and Critical Control Point ) program, which utilises testing at critical points during processing.

Over 170 foods have been documented as causing allergic reactions, however, approximately 90% of allergic reactions to food are caused by the following:

• Milk and milk products
• Eggs and egg products
• Cereals containing gluten (wheat, oats, rye, barley)
• Peanuts, soybeans and their products
• Tree nuts (including Brazil nuts, hazelnuts, almonds and walnuts) and sesame seeds
• Fish and their products
• Crustacea and their products (including crab and shrimps)

AgriGen Biotech draws upon a comprehensive range of DNA (PCR) and protein (ELISA) testing to offer a complete allergen detection system for food manufacturers. In addition, through our knowledge of the regulatory framework, we can help you keep you updated ensuring that you comply with the latest regulations.

The following table lists the test systems available for analysis of each class of allergen.

Additional Information:

Product Brochure

Sample Submission Form

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