1 reply to this topic

[chernichka]

Hello, everyone!

I have a question regarding allergen control.

We produce different types of vodka, containing a list of allergens (such as nuts, wheat ), but previously preparing spirit extracts of these products at 50-70 (vol. alch.). The amount of extracts per 1 liter of product is too low. Should we analyze (HACCP) these spirit extracts like if these contain allergens?
Need some scientific explanation.


Thanks,
Elena

[Charles.C]

Hello, everyone!

I have a question regarding allergen control.

We produce different types of vodka, containing a list of allergens (such as nuts, wheat ), but previously preparing spirit extracts of these products at 50-70 (vol. alch.). The amount of extracts per 1 liter of product is too low. Should we analyze (HACCP) these spirit extracts like if these contain allergens?
Need some scientific explanation.


Thanks,
Elena

Dear chernichka,

Interesting location.

Not quite sure i understand yr query.

Do you mean you think the level of allergens in extract will be to low to detect? /

I think available test methods go down to fractions of a ppm, what level do you expect?

Since AFAIK there are no specific tolerances presently defined, allergens present in the raw material will presumably need to be specified (labelled) in the final product but perhaps depending on local regulations unless you are exporting?

Or are you asking what allergens may typically be present in vodka ??

Rgds / Charles.C