This book investigates the critical challenge of managing food allergens throughout the entire food production and processing chain. It provides a comprehensive overview of the sources of allergenic contaminants, their behavior during various processing stages, and the essential measures required to mitigate their presence in food products. The text details current knowledge on the nine major allergens, alongside emerging ones, offering practical strategies for identification and control.

This book is regarded as a thorough technical resource for professionals in the food industry. Its detailed examination of allergen sources, processing impacts, and control measures makes it a valuable reference for ensuring food safety. The inclusion of practical guidelines and specific techniques for managing allergens, including hypo-allergenization and detection, underscores its utility in industrial settings. The text aims to equip readers with the knowledge necessary for effective allergen-free certification.