EHL Ingredients invests in allergen management as free-from market demand balloons

23 Oct 2019 --- Responding to the steady increase in demand for non-allergen ingredients, EHL Ingredients has overhauled production processes to completely segregate lines for ingredients containing allergens and non-allergen products. The company, which supplies food ingredients under its Lähde brand, can now offer non-allergen products to customers in complete confidence that no cross-contamination has occurred at any point during product handling and production.

“It is important for manufacturers and suppliers, right across the food production process, to invest in this to reduce any risks on allergen cross-contamination where possible. Where it is not possible, risk assessments need to be conducted to assess the risk that the allergen cross-contamination may have on a finished product and consumer,” Tasneem Alonzo, Joint Managing Director at EHL Ingredients, tells PackagingInsights.

The company, which supplies food ingredients under its Lähde brand, can now offer non-allergen products to customers in complete confidence.EHL has installed three new pieces of machinery in its third site in Stockport, UK, to reduce risks of cross-contamination of products during production and handling. Previously, lines were thoroughly cleansed and sanitized in between products. Since the company took on an additional site earlier this year, it now has the space to install separate production lines and machinery. This new allergen management process gives customers additional “peace of mind” that there is no risk of cross-contamination between ingredients at any point.

The free-from market – a category where products are devoid of the 14 main allergens – gained rapid prominence this year. The official list of allergens includes gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame seeds, sulfur dioxide, sulfites, lupin and mollusks.

EHL handles nine allergens, which will now be segregated.

Innova Market Insights data also shows how free-from foods have gone far beyond the niche in recent years and how the dynamic is not slowing. The market researcher reports a 16 percent CAGR in food and beverage launches with a free-from claim in recent years (Global, 2013-2017). These products accounted for 24 percent of food and beverage launches reported in 2017.

The renewed focus has also brought the experience of the consumer to the fore. In a major win for allergen-advocates in the UK earlier this year, “Natasha’s Law” was introduced. It requires all food businesses producing pre-packaged foods (such as sandwiches or salads) to include full ingredient lists, including all potential allergens.The new machinery includes a “state-of-the-art” Star Auger automatic filling machine and a new PFM Zenith Bagmaker from The Food Machinery Company.

“Due to the high risk that allergens can impose on consumers who suffer from a specific allergy, it is extremely important to reduce risk of cross-contamination where possible, to ensure that our customers and consumers can have confidence that allergen segregation has occurred throughout the whole production and handling process,” says Alonzo.

New machinery to boost capability
The new machinery includes a “state-of-the-art” Star Auger automatic filling machine, which will portion and dispense dried herbs and spices, and a new PFM Zenith Bagmaker from The Food Machinery Company in Kent, which will handle blended powders, grains, seeds and beans – all for non-allergen lines – and will fill 150g, 250g and 1000g packs.

In addition, EHL Ingredients has installed an automated labeling machine supplied by Advanced Dynamics to speed up the adhesion of labels, as they were previously attached by hand, and will enhance the final presentation of products. The same system also be dedicated to the non-allergen lines, meaning that all ingredients will be separated from products containing allergens, even when labels are being attached.

These three new machines will enhance production, speed and efficiency on EHL’s non-allergen lines. They also hope to provide further guarantees that no cross contamination has occurred at any point during the handling of the products.

“We have always had stringent allergen controls in place but this investment in completely separate production areas for standard and non-allergen ingredients means our customers can rest assured that the products they receive from us have not come into contact with allergens at any point during our handling,” says Alonzo.

By Laxmi Haigh

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