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PostPosted: Thu Jun 19, 2008 12:28 pm 
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Joined: Thu Dec 20, 2007 7:23 pm
Posts: 810
Location: Kingston
Quote:
The continuing prevalence of egg allergies, and its implications for food manufacturing and labelling practices, has led to a scientific review on methods to reduce product allergenicity.


Quote:
A main obstacle to the use of food processing in reducing egg allergenicity is the risk to alter the unique functional attributes of egg proteins," note the authors of the review, Yoshinori and Yang from the University of Guelph.

Secondly, there has been progress in the development of test kits for detecting egg-derived contaminants so manufacturers can correctly communicate allergen information to the consumer.


http://www.nutraingredients.com/news/ng ... -labelling

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