Paul Breslin, Department of Nutritional Sciences
Food sensitivities affect a growing segment of the American public, but food allergens occupy a special space. Gluten intolerance has spawned a growth market in gluten-free foods, with dedicated production facilities being built to cater to it. But the at-risk population for specific food allergies is too small and scattered to trigger similar investment…Given allergen control’s priority status under FSMA, Donald Schaffner of Rutgers University argues, “It’s got to be more cost effective to control them on the front end” than to deal with in a recall. To help food companies better manage allergens, a working group chaired by Schaffner has developed a personnel training curriculum that will be made available when FSMA rules are finalized.