Physical-Chemical Analysis

AllergensFood allergen analysis. Quantifying the allergen content of food and alcoholic beverages

Ensure food safety and the correct labelling of your products

The safety of our food products can be affected by food allergies, which are adverse reactions of the body based on immunological factors. Allergenic proteins stimulate the immune system in certain individuals leading to an excessive and pathological response. Allergy symptoms may be mild (nasal congestion, inflammation and skin rashes, etc.), but in some cases more severe symptoms such as asthma, diarrhoea or colic may occur. In severe cases, anaphylactic shock can occur, which can lead to death. Allergens are mainly proteins or glycoproteins that occur naturally in food. This group also includes other allergens such as sulfites (E220-228), food preservatives used to prevent browning or discoloration of foods, or lactose, a sugar that can cause intolerance problems in some people. These substances can be found in processed foods resulting from the use of an ingredient or additive that is derived from allergenic foods. They can also be found as a result of cross-contamination during the food manufacturing process. For the purposes of consumer information, Regulation (EU) No. 1169/2011 regulates the presence in foods of a total of 14 groups of substances that may cause food allergies or intolerances. It also establishes that all packaged foods must compulsorily mention the presence of this type of substance by means of a typographical composition that clearly differentiates it from the rest of the list of ingredients. This means that food manufacturers and food operators must check for the possible presence of these substances by means of sufficiently reliable analytical controls.

At AINIA we give you value

Accredited by ENAC ( National Accreditation Entity) for performing analytical tests for allergens using enzymatic techniques, and therefore, recognised by ILAC. (International Laboratory Accreditation Cooperation)
Development of analytical methods using alternatives to immunochemical techniques to determine allergens. (RT-PCR, ion chromatography, HPLC/MSMS…)
Designated as an official control laboratory for the testing of gluten, soy protein, egg, milk protein, almond, hazelnut, walnut, peanut, peanut and lactose
Laboratory authorised by FACE (Spanish Federation of Coeliac Associations) and ADILAC (Spanish Association of Lactose Intolerant People)
Matrices included in the range of foods and alcoholic beverages
Quick response, deadlines adapted to our clients’ needs
Consultation to optimise control plans and to interpret the final results

Consult accreditation in: ENAC accreditations AINIA laboratories

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Allergens

Our solutions include:

Assistance in selecting the allergens to be controlled according to the sample type
Analyses are performed using the most appropriate techniques, combining criteria of high reliability, costs and deadlines adapted to our clients’ needs
Adaptation, fine-tuning and validation of analytical techniques in complex, exclusive and specific matrices for our clients, complying with technical specifications and/or legal requirements
Results are delivered through secure and accessible platforms, based on the most advanced information and communication technologies
Consultation to ensure the correct interpretation of the obtained results

Allergens analyzed: gluten (applying ELISA-R5-sandwich method indicated by FACE), soy, egg (results in total egg protein or in egg powder), milk (combined result of majority milk proteins casein and β-lactoglobulin), almond, hazelnut, walnut, peanut, lactose, sulfites. Matrices: food, alcoholic beverages, surfaces (support provided by AINIA: swabs), additives.

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Sonia Marco

Head of Microbiology Laboratory