Allergens
Allergen detection and quantification
An allergen is a substance that triggers excessive immune system reactions (antibody production, elevated histamine and mucus production, vasodilation) in certain individuals when ingested, inhaled, or upon skin contact.
Individuals with food allergies must therefore avoid consuming foods containing the substance or substances to which they are sensitive, as exposure may result in symptoms of varying severity (redness, irritation, nasal congestion, asthmatic reactions), which can prove fatal.
Our allergen research and quantification services
Allergens tested for (mandatory labelling)
Methods for detecting and quantifying allergens
Our allergen research and quantification services
Allergens to be indicated (mandatory labelling):
Cereals containing gluten and products containing these cereals
Shellfish and shellfish products
Eggs and egg products
Fish and fish products
Peanuts and peanut products
Soybeans and soybean products
Milk and milk products (including lactose)
Nuts and nut products
Celery and celery products
Mustard and mustard products
Sesame seeds and sesame seed products
Sulfur dioxide (sulfur dioxide) and sulfites
Lupin and lupin products
Molluscs and mollusc products
Methods for detecting and quantifying allergens
Immunological methods (ELISA)
Molecular biology methods (PCR)
Chromatographic methods (HPLC-MS)
Regulations
Regulation (EU) No. 1169/2011, known as “INCO,” requires the labelling of substances identified as having allergenic properties.
Decree No. 2015-447 of April 17, 2015: reminder of the obligation to indicate the presence of allergens in the vicinity of non-prepackaged foodstuffs.
These services might also be of interest to you
Microbiological food analysis
Physicochemical food analysis
Leading companies in this service
Normec Abiolab
Montbonnot-Saint-Martin France
Curious to know what we can do for you?
FAQ
Frequently asked questions
Allergen detection and quantification is the testing of food products to identify and measure substances that can trigger excessive immune reactions in sensitive individuals, such as antibodies production, excess histamine, or mucus production.
It ensures that foods containing allergens are correctly labelled, helping people with allergies avoid products that could cause symptoms ranging from irritation and nasal congestion to severe reactions such as asthma attacks.