Redesign ‘Possible’ with Whole Algalin Flour
Solazyme Roquette Nutritionals
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Using pea protein for people with milk allergies
Allergy to pea protein is a growing problem, particularly in Scandinavia. Related legumes eg peanut, soy and lupin have already been identified as key allergens requiring specific labelling and allergen risk management / control throughout Europe. We are learning from the example of wheat isolates that processing methods can change the allergy status of apparently ordinary foods, and a full assessment needs to made of any food targeted at high risk food allergic individuals.
Posted by Hazel Gowland
19 November 2010 | 11h39