Food and Beverages

Food Allergy and Intolerance Management

Food allergies and intolerances are significant health concerns affecting millions worldwide. This session explores current research on allergenic compounds, labeling regulations, diagnostic methods, and preventive strategies in food production. Participants will learn about advances in hypoallergenic food development, cross-contamination prevention, and innovative detection technologies. Case studies will illustrate successful approaches to managing allergens in manufacturing, catering, and retail environments. Discussions will also focus on educating consumers, healthcare collaboration, and regulatory compliance across different regions. Attendees will gain insights into balancing safety, nutritional quality, and product appeal while addressing rising consumer awareness and demand for allergen-free options. By the end of this session, delegates will understand how to integrate allergen management strategies into food production and supply chain processes, ensuring safety and consumer trust.