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| Product Code | Material | Matrix | Approx. Size |
|---|---|---|---|
|
FCAL23-PRO10QC
|
T27342AQC |
Cake Mix |
30g |
Gluten (Qualitative), R-Biopharm RIDASCREEN Gliadin (R7001), Egg (Qualitative)
12/05/2025
Food allergens pose a significant health risk for individuals that have high sensitivity to specific proteins, which might be present in the food and beverages they consume. As a result, the presence of potential allergenic proteins in commercially produced foods is strictly regulated in much of the global food supply chain.
The most common allergen that is tested for is probably gluten, associated with the large-scale consumption of wheat (and other grains), mainly in the form of breads but also in other baked goods. Similarly egg is a widely used ingredient in baked goods and is another very common allergen, estimated to affect up to 2.5% of the under-five population in developed countries.
Products made with these ingredients are required to declare them as allergens, but more importantly products intended for consumption by sensitive individuals should be tested to ensure no undeclared allergen has entered the supply chain and manufacturing process, through cross-contamination or other means, accidental or otherwise.
Fapas quality control materials make use of real food matrices from which to ensure direct comparisons can be made between your routine analysis and quality control results. From these insights your testing abilities can be safeguarded across the year to ensure the accuracy of your results is maintained through staff training activities and instrumentation calibration activities.
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