Product design and formulation
Whenever possible it is good practice not to include an allergenic ingredient in a product unless it is necessary. Some questions that a manufacturer or food formulations expert needs to consider are:
- Is a specific allergen essential to the functionality of your new or reformulated product? Could an alternative ingredient be used?
- Is the allergen already handled at the facility where you plan to manufacture the new product? Could you manufacture your new product at a facility where the allergen is already handled?
- Are people who you target your new product towards likely to be particularly sensitive to a specific allergen (e.g. geographical differences or differences between children and adults)?
- What is the risk of allergen cross-contact to other products if you introduce a new product on an existing or a new production line?