7 replies to this topic

[Franco León]

Hi everyone! I have been wondering about an important topic these days: During the corrugation process for paperboard production we normally use WHEAT STARCH for glue preparation. So, what kind of allergen controls would you suggest in order to mitigate the risk of cross contamination? Even more, what kind of documents or analysis should I require to my starch suppliers? All the best, Franco

[Charles.C]

Hi everyone!
I have been wondering about an important topic these days:
During the corrugation process for paperboard production we normally use WHEAT STARCH for glue preparation.
So, what kind of allergen controls would you suggest in order to mitigate the risk of cross contamination?
Even more, what kind of documents or analysis should I require to my starch suppliers?
 
All the best,
Franco

Hi Franco,

 

You are maybe worrying about too many things.

 

Risk = ?

[Foodworker]

I am impressed that you have identified it. I have rarely received an allergen questionnaire back from a board supplier (even big international companies) that mention it.

 

It is one of the first parts of your allergen management process to know what you have on site. (Other obscure ones may be pest baits, food grade lubricants). Then it is as Charles said down to a risk assessment. In your case I would guess that the chance of any cross contamination to a food is fairly remote unless your process generates a lot of wheat dust. However, make sure you look at how the board is used eg is it for direct food contact, what type of food, contact time etc.

 

I would always ask suppliers for a full specification of their products including allergen content, but I don't see much need for any analysis in this case.

[SQFconsultant]

Wheat gluten.

 

Can impact GF manufacturers if they are using your packaging to package their GF products.

 

We recently had a client that purchased their lids for glass jars from a company that put a beach of wheat starch on the lid to hold a glossy cardboard piece in place - that beading was tested and found to contain 10 ppm - would have potential to cause issues, so they had the manufacturer do a work-around.

[MlissaB]

If your risk assessment determines it's an issue, research starches without wheat. They're out there.

[Foodworker]

The wheat glues are commonly used for the fluting part of the carton so they will be widely spread throughout the product, hence direct food contact may be a problem, but it does depend upon what the carton is used for - if it is a cake (non gluten-free of course) the risk would be lower.

 

There are alternative non wheat glues around but it is a big development project to change as the application systems are set up around the wheat glue and it will be a high throughput process. Small differences in glue could have big issues for the product and process.

 

That is without cost considerations.

[Charles.C]

Hi everyone! I have been wondering about an important topic these days: During the corrugation process for paperboard production we normally use WHEAT STARCH for glue preparation. So, what kind of allergen controls would you suggest in order to mitigate the risk of cross contamination? Even more, what kind of documents or analysis should I require to my starch suppliers? All the best, Franco

Hi Franco,

 

So what is the Product (if any) ? and

What is the Packaging, eg direct Contact, outer carton or ?

[Franco León]

Hi Franco,

 

So what is the Product (if any) ? and

What is the Packaging, eg direct Contact, outer carton or ?

 

Hi, is it normally boxes for Agroindustry, commonly for Europe and American markets.

So yes, it is direct contact (primary).