Detection of relevant amounts of cow's milk protein in non‐pre‐packed bakery products sold as cow's milk free

Abstract

BACKGROUND: Currently there is no mandatory labelling of allergens for non-pre-packed foods in the EU. Therefore, consumers with food allergy rely on voluntary information provided by the staff. The aim of this study was to characterise allergic reactions to non-pre-packed foods and to investigate whether staff in baker's shops were able to give advice regarding a safe product choice. METHODS: Questionnaires were sent to 200 parents of children with a food allergy. Staff of 50 baker's shops were interviewed regarding selling non-pre-packed foods to food-allergic customers. Bakery products being recommended as "cow's milk free" were bought and cow's milk protein levels were measured using ELISA. RESULTS: 104/200 questionnaires were returned. 25% of the children experienced an allergic reaction due to a non-pre-packed food from baker's shops and 20% from ice cream parlours. 60% of the bakery staff reported serving food-allergic customers at least once a month, 24% once a week. 84% of the staff felt able to advise food allergic consumers regarding a safe product choice. 73 "cow's milk free" products were sold in 44 baker's shops. Cow's milk could be detected in 43% of the bakery products, 21% contained >3 mg cow's milk protein per serving. CONCLUSION: Staff in baker's shops felt confident about advising customers with food allergy. However, cow's milk was detectable in almost half of bakery products being sold as "cow's milk free". Every fifth product contained quantities of cow's milk exceeding an amount where approximately 10% of cow's milk allergic children will show clinical relevant symptoms. This article is protected by copyright. All rights reserved.