Allergens

Antigens capable of inducing an allergic reaction when they contact susceptible tissues — almost always proteins — that may induce the formation of reaginic (IgE) antibodies. Common food allergens include proteins from shellfish, nuts, eggs, fish, milk, soy, wheat and sesame, and most jurisdictions require the major ones to be declared on labels. For allergic consumers, accurate labelling and rigorous control of cross-contact in factories are matters of life and death rather than preference. Allergen management — segregating lines, validating cleaning, verifying suppliers — is now a core discipline of food manufacturing.