manufacturers, especially bakers, find it simpler and less expensive to add sesame to a product – and to label it – than to try to keep it the product away from other foods or equipment with sesame. An example of this can be seen in the reaction


of Bimbo Bakeries in the US – which produces brands such as Sara Lee, Entenmann’s and Ball Park buns and rolls. It has defied a warning sent to it by the FDA saying that it considered several of the company’s products are ‘misbranded’ because the labels list sesame or tree nuts even though those ingredients aren’t in the foods. In a response to the FDA, Bimbo officials said they wouldn’t change their sesame labelling. The company said it has plants where some products are made with sesame and some are not. But when it came to labelling, the company said it declares sesame as an ingredient and uses the same packaging for all of the products to prevent people from inadvertently eating foods that can trigger potentially life-threatening reactions.


Making allergen labelling easier When it comes to allergen labelling it is clear that bakery businesses face a unique mix of regulation challenges. Whether it’s flour, eggs, milk, nuts or sesame, keeping track of allergens is not easy – especially as there is no global standard for how these allergens should be labelled. As we have discussed, each country or region


has its own rules, so it’s crucial to understand the specific regulations where your products are sold. If you don’t, the consequences can range from expensive recalls and fines to serious harm for customers, or even death. A major labelling


bakeryproduction.co.uk


The future of allergen labelling


looks set to move towards greater transparency, with global food safety bodies pushing for more standardised labelling practices”


mistake could also cause serious damage to a brands reputation. Fortunately, there are technologies available


that can help simplify allergen management. For example, TraceGain enterprise solutions are powered by NutriCalc nutrition calculation software, which has been an industry leader in nutrition, allergen, and labelling software for over 30 years, helping ensure that all necessary allergen information is accurate and compliant in each country or region. For bakery ingredients such as wheat flour,


which can vary in composition, the software allows custom ingredients to be added to the system using detailed supplier data. This helps


ensure full traceability of allergens like gluten, so nothing gets missed. While NutriCalc makes allergen management


much simpler, TraceGains does advise that it is still a good idea to manually check the ingredients list as a final safeguard. Supplier specification sheets can sometimes miss key details, and a quick review can help avoid any unintentional oversights. TraceGains highlighted another important


aspect of allergen labelling in bakery production – the risk of cross-contamination. Even after production equipment has been cleaned traces of allergens can still linger. That’s why many UK and EU businesses use voluntary advisory labels like ‘may contain’ or ‘produced in a factory’ warnings. These labels help keep customers informed about the possibility of accidental cross-contact with allergens. TraceGains enterprise solutions are able to


digitise and centralise product development and compliance on a unified, integrated platform. This end-to-end solution now also supports ESG Sustainability reporting, helping businesses to align with environmental goals and regulations. For bakery manufacturers, ensuring compliance


with both current and future food allergen labelling requirements is non-negotiable. While staying up to date on regulatory changes is a challenge, modern technologies are available and can provide significant support. By embracing these technologies, bakeries can


not only ensure regulatory compliance but also demonstrate a commitment to consumer safety, which is increasingly important in today’s allergen- conscious marketplace.


Kennedy’s Bakery Production October/November 2024 21


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36