THERE ARE 14 allergens that are legally required to be labelled on food and drink products; crustacean, egg, fish, peanut, gluten, tree nuts, soy, dairy, celery, mustard, sesame, sulphur, lupin and molluscs. Managing this extensive list of ingredients throughout their production processes represents a daunting task for manufacturers – both new and established – particulakroger ferrous sulfaterly as the number of people suffering frwhat is the difference between ferrous fumarate and iron tabletsom one or multiple food allergies is constantly rising.
Featured article: Effective allergen management from start to finish
