Allergen management

Utmost attention and care: for products as well as customers.

Food intolerances and allergies are growing worldwide. Because of its responsibility as a producer of food, Zentis has responded and made all of its production and labelling procedures comply strictly with the latest German food labelling regulations, including clearly labelling any allergens in its ingredients.

German food labelling regulations define 14 main allergens that always have to specified when labelling a product, if included in its ingredients:

  • Cereals containing gluten (wheat, rye, oats, spelt, barley, kamut and hybrid strains), cereal products and crustacean products
  • Eggs and egg products
  • Fish and fish products
  • Peanuts and peanut products
  • Soya and soya products
  • Milk and milk products
  • Edible nuts (almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, Brazil nuts, pistachio nuts, Macadamia nuts, Queensland nuts) and edible nut products
  • Mustard and mustard products
  • Sesame and sesame products
  • Celeriac and celeriac products
  • SO₂ > 10 mg/kg
  • Lupins and products derived from them
  • Lupins and products derived from them

Working closely with external industry consultants, Zentis has set up its own allergen management system which regulates in detail the correct handling of allergenic raw materials, interim products and end products from procurement all the way to delivery.

The main components of this allergen management include:

  • keeping the preparation of allergenic raw materials spatially apart.
  • labelling allergenic raw materials, working equipment and transport containers in colour.
  • concentrating the production of allergenic preparations in special production areas.
  • checking the cleaning performance of all systems, transport containers and working equipment.
  • performing risk assessments together with a neutral industry consultant.
  • including allergens in the HACCP concept.
  • notifying and training employees in every department about the relevant background information and any new procedures in the workplace.