Food allergens can be defined as usually harmless food components or constituents which induce an allergic reaction in a sensitised individual and involve the immune system. Food intolerance takes place in the digestive system due to enzyme deficiencies, sensitivity to food additives or reactions to naturally occurring chemicals in foods.
Testing for the detection of substances that cause allergy or intolerance as part of an effective quality control process allows manufacturers to safeguard against undeclared allergens entering final products, thereby enabling them to comply with current labelling requirements.
At ALS we offer a range of testing to provide the best possible service to our clients. Testing for the presence of substances that cause allergy or intolerance utilises multiple techniques including Automated ELISA (enzyme-linked immunosorbent assay), PCR and analytical chemistry for the detection of allergens.
Our team has the knowledge and experience to analyze and test for GMO in primary produce and finished products.LEARN MORE
Our extensive industry experience and knowledge of the tests required ensures compliance to international regulations and standards.LEARN MORE
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