Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
The study, which was led by Dr. Shridhar Sathe, pinpointed the three major allergens in cashew nuts and established that they are still present following common processing methods, such as blanching, pressure cooking and dry roasting, meaning that they could be used as markers to detect cross-contamination even in small quantities in processed foods.
Referring to those in the food manufacturing industry in particular, Dr. Sathe told BakeryandSnacks.com: “One particular point the manufacturers need to be aware of is the possibility of ‘hidden allergens’ in the ingredients they use in their manufacturing. Inadvertent and undeclared presence of an offending agent is a concern in all food manufacturing operations.”
The findings appear in the latest Journal of Agricultural and Food Chemistry.
Source: FoodNavigator-USA.com
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