Baking & Snack - October 2018 - 102

ALLERGEN CONTROL

lergens that are not intended to be in the product but
may contain them because the items run on a specific
line or even in the same facility.
That's the official line for Mr. Stout, but he also has a
personal reason for not being a fan of "may contain."
"At times, I believe that companies misuse crosscontact labeling as a rationale for not being diligent in
cleaning or to provide a level of protection from a legal
perspective," he explained. "As an industry, I think this
should be avoided as it limits choices for consumers. I
see this often with my family where my two daughters
are celiac patients, and their choices are limited because
of potentially excessive cross-contact labeling."
And Mr. Stout isn't alone. "Labels that say 'may contain allergens' or 'made on a line that may have allergens'
don't tell consumers a whole lot," Mr. Burgh said. "And
those labels don't address the biggest problems with a recall - undeclared allergens."

Enacting best practices
Sesame seeds are
commonly found
in bread and bun
bakeries and must be
cleaned carefully.

selves several questions before firing up a line or making a changeover. "The top question for a baker is, 'Does
my label's ingredient line represent the allergens in the
product recipe?' This is, by far, the largest reason for recalls in the industry, and, therefore, should be checked
daily with each product," he said.
Companies, however, have made progress in terms of
developing allergen control processes around packaging. Mr. Taylor suggested that barcode readers can be
set up to prevent products going into wrong packages. If
someone put the wrong film on a form/fill/seal line, for
instance, the readers kick the packaged products off the
line until the film is changed.
As a common practice, Mr. Inman advised, all ingredients, formulations and labeling - including product
specifications - should be reviewed upon any formula
change or at a minimum of once per year.

Really? Seriously?
Startup companies and incubators often find it difficult
to follow regulations and declare every allergen. "That's
a big challenge for some smaller companies. They don't
have as much regulatory experience," Mr. Taylor said.
Supermarket in-store and direct-to-consumer bakeries also have a difficult time because of labor and other
constraints they face. "A lot of companies use precautionary labeling because they cannot guarantee that they
can remove every last crumb or detectable residue," Mr.
Taylor observed.
Those ambiguous labels drive some allergic people
nuts, so to speak. That's because consumers cannot risk
serious health concerns.
Mr. Stout noted that many packages are labeled for al-

102 Baking & Snack October 2018 / www.bakingandsnack.com

Mr. Stout advised applying preventive controls to avoid
cross-contamination of a nonallergen product with an
unlabeled allergen. Such a process could avoid accidental contamination.
"It also could be caused by improper cleaning of a
production line or leaving residue of an allergen on the
line to be picked up by a product that does not contain
that specific allergen," he said. "I personally like to see
a cleaning regimen that follows the same principle as
we would with a critical-control-point approach. This
ensures a high level of diligence during a changeover or
with practices such as labeling to control cross-contamination and avoid incorrect information on the label."
Historically, the baking and snack industries have
come a long way with handling allergens. "People are
spending much more time cleaning those shared lines
than they did 20 years ago," Mr. Taylor recalled.
Being part of a sixth generation of family bakers, Mr.
Burgh has seen it all. "What was perfectly fine in the
1960s and 1970s wouldn't be able to function today," he
said. "It's gone from allergens being a non-concern to
having them being taken extremely seriously."
More recently, advancements in rapid-testing methods now indicate the presence of an allergen on production lines following cleaning. "This helps food processors ensure that the lines are effectively clean, which
minimizes or eliminates the potential for cross-contamination of an unlabeled allergen in an otherwise allergenfree product," Mr. Stout observed.

Allergens to watch
In a perfect world, Mr. Stout said, it would be great to
have dedicated lines for each product's allergen pro-


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Baking & Snack - October 2018

Table of Contents for the Digital Edition of Baking & Snack - October 2018

Baking & Snack - October 2018
Contents
Contents
Editorial - Where everybody knows your name
Newsfront - Global consumers strike balance between health and indulgence
Great Harvest Bakery exploring global expansion
General Mills to enhance employee benefits
Zeppelin Systems announces strategic partnership
PepsiCo’s accelerator program launching in North America
Aryzta lays out strategy for company’s growth
News/In Brief
Workforce Gap - DIVING DEEP
JSB Industries - WITH CLASS AND STYLE
LED-ing the way on green initiatives
It’s everything but nuts
Pies - MAKING PIE A PRIORITY
What’s in a slice?
Protein - Strength in NUMBERS
The new protein buzz at IFT
Calorie Reduction - Doing the MATH
Ovens - PLAY IT SAFE
Batter Processing - Controlled Aeration
Allergen Control - FIRST SHALL BE LAST
Is there soy in your wheat flour?
ELLISON BAKERY advises on allergen control
Wrappers - CLEAN SPEED
SANITATION STRATEGIES - BUGGING OUT
Events
FEATURED INNOVATION CENTER
INGREDIENTS & FORMULATING
EQUIPMENT & PACKAGING
PATENTS
NEW ON THE SHELF
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - October 2018 - Baking & Snack - October 2018
Baking & Snack - October 2018 - Baking & Snack - October 2018
Baking & Snack - October 2018 - 2
Baking & Snack - October 2018 - 3
Baking & Snack - October 2018 - 4
Baking & Snack - October 2018 - 5
Baking & Snack - October 2018 - 6
Baking & Snack - October 2018 - 7
Baking & Snack - October 2018 - 8
Baking & Snack - October 2018 - Contents
Baking & Snack - October 2018 - 10
Baking & Snack - October 2018 - Contents
Baking & Snack - October 2018 - Editorial - Where everybody knows your name
Baking & Snack - October 2018 - 13
Baking & Snack - October 2018 - 14
Baking & Snack - October 2018 - 15
Baking & Snack - October 2018 - General Mills to enhance employee benefits
Baking & Snack - October 2018 - 17
Baking & Snack - October 2018 - Aryzta lays out strategy for company’s growth
Baking & Snack - October 2018 - 19
Baking & Snack - October 2018 - News/In Brief
Baking & Snack - October 2018 - 21
Baking & Snack - October 2018 - 22
Baking & Snack - October 2018 - Workforce Gap - DIVING DEEP
Baking & Snack - October 2018 - 24
Baking & Snack - October 2018 - 25
Baking & Snack - October 2018 - 26
Baking & Snack - October 2018 - 27
Baking & Snack - October 2018 - 28
Baking & Snack - October 2018 - 29
Baking & Snack - October 2018 - 30
Baking & Snack - October 2018 - 31
Baking & Snack - October 2018 - JSB Industries - WITH CLASS AND STYLE
Baking & Snack - October 2018 - 33
Baking & Snack - October 2018 - 34
Baking & Snack - October 2018 - 35
Baking & Snack - October 2018 - 36
Baking & Snack - October 2018 - 37
Baking & Snack - October 2018 - 38
Baking & Snack - October 2018 - 39
Baking & Snack - October 2018 - 40
Baking & Snack - October 2018 - LED-ing the way on green initiatives
Baking & Snack - October 2018 - It’s everything but nuts
Baking & Snack - October 2018 - 43
Baking & Snack - October 2018 - 44
Baking & Snack - October 2018 - 45
Baking & Snack - October 2018 - 46
Baking & Snack - October 2018 - Pies - MAKING PIE A PRIORITY
Baking & Snack - October 2018 - What’s in a slice?
Baking & Snack - October 2018 - 49
Baking & Snack - October 2018 - 50
Baking & Snack - October 2018 - 51
Baking & Snack - October 2018 - 52
Baking & Snack - October 2018 - 53
Baking & Snack - October 2018 - 54
Baking & Snack - October 2018 - 55
Baking & Snack - October 2018 - 56
Baking & Snack - October 2018 - Protein - Strength in NUMBERS
Baking & Snack - October 2018 - The new protein buzz at IFT
Baking & Snack - October 2018 - 59
Baking & Snack - October 2018 - 60
Baking & Snack - October 2018 - 61
Baking & Snack - October 2018 - 62
Baking & Snack - October 2018 - 63
Baking & Snack - October 2018 - 64
Baking & Snack - October 2018 - Calorie Reduction - Doing the MATH
Baking & Snack - October 2018 - 66
Baking & Snack - October 2018 - 67
Baking & Snack - October 2018 - 68
Baking & Snack - October 2018 - 69
Baking & Snack - October 2018 - 70
Baking & Snack - October 2018 - 71
Baking & Snack - October 2018 - 72
Baking & Snack - October 2018 - 73
Baking & Snack - October 2018 - 74
Baking & Snack - October 2018 - Ovens - PLAY IT SAFE
Baking & Snack - October 2018 - 76
Baking & Snack - October 2018 - 77
Baking & Snack - October 2018 - 78
Baking & Snack - October 2018 - 79
Baking & Snack - October 2018 - 80
Baking & Snack - October 2018 - 81
Baking & Snack - October 2018 - 82
Baking & Snack - October 2018 - 83
Baking & Snack - October 2018 - 84
Baking & Snack - October 2018 - 85
Baking & Snack - October 2018 - 86
Baking & Snack - October 2018 - 87
Baking & Snack - October 2018 - 88
Baking & Snack - October 2018 - Batter Processing - Controlled Aeration
Baking & Snack - October 2018 - 90
Baking & Snack - October 2018 - 91
Baking & Snack - October 2018 - 92
Baking & Snack - October 2018 - 93
Baking & Snack - October 2018 - 94
Baking & Snack - October 2018 - 95
Baking & Snack - October 2018 - 96
Baking & Snack - October 2018 - Allergen Control - FIRST SHALL BE LAST
Baking & Snack - October 2018 - Is there soy in your wheat flour?
Baking & Snack - October 2018 - 99
Baking & Snack - October 2018 - ELLISON BAKERY advises on allergen control
Baking & Snack - October 2018 - 101
Baking & Snack - October 2018 - 102
Baking & Snack - October 2018 - 103
Baking & Snack - October 2018 - 104
Baking & Snack - October 2018 - Wrappers - CLEAN SPEED
Baking & Snack - October 2018 - 106
Baking & Snack - October 2018 - 107
Baking & Snack - October 2018 - 108
Baking & Snack - October 2018 - 109
Baking & Snack - October 2018 - 110
Baking & Snack - October 2018 - SANITATION STRATEGIES - BUGGING OUT
Baking & Snack - October 2018 - Events
Baking & Snack - October 2018 - 113
Baking & Snack - October 2018 - FEATURED INNOVATION CENTER
Baking & Snack - October 2018 - 115
Baking & Snack - October 2018 - INGREDIENTS & FORMULATING
Baking & Snack - October 2018 - 117
Baking & Snack - October 2018 - EQUIPMENT & PACKAGING
Baking & Snack - October 2018 - 119
Baking & Snack - October 2018 - 120
Baking & Snack - October 2018 - 121
Baking & Snack - October 2018 - 122
Baking & Snack - October 2018 - PATENTS
Baking & Snack - October 2018 - 124
Baking & Snack - October 2018 - NEW ON THE SHELF
Baking & Snack - October 2018 - 126
Baking & Snack - October 2018 - MARKETPLACE
Baking & Snack - October 2018 - 128
Baking & Snack - October 2018 - 129
Baking & Snack - October 2018 - 130
Baking & Snack - October 2018 - 131
Baking & Snack - October 2018 - 132
Baking & Snack - October 2018 - 133
Baking & Snack - October 2018 - 134
Baking & Snack - October 2018 - 135
Baking & Snack - October 2018 - 136
Baking & Snack - October 2018 - AD INDEX
Baking & Snack - October 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - October 2018 - 139
Baking & Snack - October 2018 - 140
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