What we do
Our Perspective
What we do

Alchemy Consultants can provide advice on food allergy awareness assessing your current procedures and update these to ensure cross-contamination issues for allergens are addressed.  We can arrange for the testing of allergens within products and the equipment used to prepare allergen friendly goods to ensure if labels, statements and declarations are made they can be substantiated.

We are also able to advise on product development, changes to legislation and how it affects your business. Our allergen services can assist you:

»With routine screening for allergenic materials in your products for due diligence purposes

» With batch release of “free from” products

» With cleaning validation on swabs, purge or rinse waters

» Guidance on labelling

» Customer complaint situations

»Any establishment serving food to the general masses will need to provide a list of ingredients all foodstuffs sold packaged or loose highlighting all allergens. The regulations covers business operators at all stages of food chain concerning provision of information to consumers

» Food intended for final consumer

» Foods delivered to mass caterers

» Foods intended for supply to mass caterers
Our perspective

Allergens are food or chemical substances to which some people are abnormally high sensitive (allergic). People might be allergic to any kind of chemical substances. For example few are allergic to dust while few are allergic to leather etc. In the similar way, food substances that cause allergy (abnormal sensation) to the consumers are considered as allergens. Some of the well known food allergens in India are

» Milk, 
» Eggs, fish, 
» Crustacean shellfish, 
» Tree nuts, 
» Peanuts, 
» Wheat, and 
» Soybeans

Food manufacturers need to evaluate their operations to recognize and develop plans to control unidentified allergens. All aspects of a manufacturing operation must be evaluated to ensure that control points have been identified. Evaluation for allergen hazards (a chemical hazard) should be a part of the HACCP plan. In addition, training of personnel from management and researchers to line production employees will help ensure that risks associated with allergens are fully understood.

Understanding the potential consequences to a consumer with a food allergy will reinforce the importance of following the proper control procedures. It will also be important to have an on-going monitoring system to verify that all control points are being consistently met.