Allergens and Maple Syrup Production

Home , Maple syrup, Sugar

Production: Safety Allergens and Maple Syrup Production Kathy Hopkins, University of Maine Cooperative Extension, author Beth Calder, Ph.D.,University of Maine School of Food & Agriculture and University of Maine Cooperative Extension, reviewer rocessing maple syrup into val- foods, the US Food and Drug Ad- ue-added products can increase ministration recognizes eight major Pproduct diversity, sales and allergens:3 milk, egg, peanut, tree producer profits. When considering nuts, wheat, soy, fish, and crustacean the variety of potential value-added shellfish. An allergy to sesame is also products, such as salad dressings, under review. Health Canada lists coated nuts, seasoning products, and 12 allergenic foods of concern:4 crus- sauces, it is important to evaluate the taceans and mollusks, eggs, gluten, ingredients for their allergen risk po- milk, mustard, peanuts, fish, sesame, tential and add the proper allergen soy, sulphites, tree nuts, wheat, and statements to food product labels. triticale. The European Union lists This will ensure that you produce 14 food allergens:5 cereals containing quality products and protect poten- gluten (wheat, barley, rye, etc.), crus- tially susceptible consumers. taceans (prawns, lobster, crabs and crayfish), eggs, fish, peanuts, soy- According to researchers,1 ap- beans, milk, tree nuts, celery, mus- proximately 32 million people in the tard, sesame, sulfur dioxide, lupin, US have food allergies and food al- and mollusks. lergies among children have risen by 50% between 1997 and 2011.2 The US Allergens arise from foods that Food Allergen Labeling and Consum- contain allergenic proteins, which er Protection Act was passed in 2004 are natural constituents of the food. and requires that food be labeled with These proteins can pose a health risk the identity of eight major food aller- to sensitive individuals. Some food gens. This labeling is a critical part components that are not technically of a HACCP plan and the control of proteins, such as sulfites, can also allergen cross-contact is required in cause symptoms similar to allergen- the revised Food and Drug Adminis- ic proteins. Food allergy symptoms tration’s Current Good Manufactur- can include tingling sensations in the ing Practices for food producers and mouth, a swelling of the tongue and the Food Safety Modernization Act, throat, nausea, difficulty in breath- Preventive Controls for Human Food ing, chest pain, hives, rash, itchy skin, rule. It is important for maple pro- vomiting, abdominal cramps, diar- ducers to understand how food aller- rhea, anaphylactic shock, and some- gies may impact their products and times even death. Food allergy symp- production practices. toms often develop suddenly, can be triggered by only a small amount of While people have reported al- food, and can happen whenever that lergies to more than 170 different food is eaten. The symptoms are the 8 Maple Syrup Digest result of the immune system reacting tion procedures. to a specific food or an ingredient in the food. In many cases an allergenic According to the final rule of the protein may be derived from a food Food Safety Modernization Act, food that is then used as an ingredient in allergen controls are written proce- the preparation of another food prod- dures a food manufacturer imple- uct. Salad dressings often contain ments to control allergen cross-con- allergenic proteins such as casein, tact and the controls must ensure that lactose, and whey, which are derived allergens are listed correctly on the from milk. Dried egg yolk powder labels of packaged food products. may be found in salad dressings and pancake or waffle mixes. Cooking Allergen control programs to pre- oils may be a hidden source of aller- vent cross-contact include some of gens if they are made from peanuts, the following Good Manufacturing soybeans, canola or sesame. These Practices (GMPs) and Standard Oper- oils may be an ingredient in barbe- ating Procedures (SOPs). cue and condiment sauces of various types. • Raw materials containing allergens are properly labeled Consumers with food allergies and stored separately or below must avoid those specific allergens to other food items to prevent prevent potential life-threatening re- contamination by accidental actions. According to the Food Aller- leakage by allergenic raw ma- gen Labeling and Consumer Protec- terials. tion Act, undeclared food allergens are considered chemical hazards. • Scheduling the timing when They can be accessed by consumers allergen containing ingre- in food if manufacturers do not de- dients/foods are placed into clare the allergenic ingredient on the production to avoid potential product label. Allergens can also be cross-contact (for example, included in foods due to cross-contact the last production run of the that occurs during preparation. It is day). important to note that cross-contact and cross-contamination are different • Procedures are in place to en- aspects of food safety. Cross-contact sure complete removal of al- occurs when proteins are transferred lergens from the processing from one food to another food that area followed by strict clean- does not normally contain the pro- ing procedures of all food con- tein/allergen. Cross-contamination tact surfaces. occurs when bacteria from one food product is transferred to another. • Documenting and recording Both cross-contact and cross-contam- the procedures used to control ination can be adequately addressed and prevent cross-contact. by following good manufacturing practices and utilizing proper sanita- Allegens: continued on page 10 September 2020 9 Allergens: continued from page 9 corrective action records, vali- • Ensuring the proper label/ dation documentation, cali- packaging is placed onto the bration records, verification finished product. activity records, supply-chain management, and personnel Records that can show your efforts training (including sanitation to eliminate allergen cross-contact in- training records). clude: Some verification activities you • A written food safety plan that should be employing include: includes: a hazard analysis of the production process, devel- • Identifying, marking and/or opment of preventive controls, color-coding allergen-contain- development of a recall plan, ing ingredients when they are and monitoring of potential received. hazard points, corrective actions, and process verification • Storing allergen-containing procedures. materials separately.

• Implementation records may • Scheduling production of include: monitoring records, products based on allergen-

Proud Distributor

Serving sugarmakers with everything you need—from tap to container!

SUGAR BUSH SUPPLIES CO. Mason, MI | 517Ͳ349Ͳ5185 | www.sugarbushsupplies .com

10 Maple Syrup Digest

We ship daily. Open all year round. Everything for the sugarmaker, since 1934. containing recipes and clean- list. The “Contains” statement must ing thoroughly all production identify the names of the food sourc- areas and tools after the pro- es for all major food allergens that ei- duction process. ther are in the food or are contained in the ingredients of the food.6 • Separate processes and/or facilities for non-allergen and In Canada, the Canadian Food allergen-containing products. Inspection Agency provides requirements for food allergen labeling on • Using dedicated cleaning packaged foods. Producers may ei- utensils and equipment for al- ther label the individual foods in the lergenic products and identi- ingredient list with the allergens they fying them by color coding. contain or provide a separate list of allergens using a “Contains” state- • Reviewing each new batch of ment on the label. Producers may labels when received to ensure also include a precautionary cross- correct labeling of allergens. contamination statement “May Con- The wording for a “Contains” tain” when a food allergen may un- statement may be limited to intentionally be present in the food just stating the word “Con- even when employing good manu- tains” followed by the names facturing practices.7 of the food sources of all major food allergens that either are In the European Union, Article 21 in or are contained in ingre- of Regulation (EU) No 1169/2011 re- dients used to make the pack- quires that allergens be declared in aged product. the list of ingredients where the name of the substance has to be empha- • Training staff on quality assur- sized through a typeset that clearly ance processes for applying distinguishes it from the rest of ingre- the correct label to the correct dients, by means of the font, style or product. background color. If there is no list of ingredients, the allergens must be in- Allergen Labeling Statements dicated by using the word “contains” followed by the name of the food al- To provide full disclosure to con- lergen. The allergens declaration is sumers, most jurisdictions require also mandatory for foods offered for some form of allergen labeling on sale to the final consumer or to mass packaged foods. The Food and Drug caterers without prepackaging, or Administration (FDA) regulates al- where foods are packed on the sales lergen statements for the United premises at the consumers' request or States. To declare major food aller- prepacked for direct sale.8 gens, a statement should begin with the word “Contains” followed by the food allergens present in the same type and font size as the ingredient Allegens: continued on page 12 September 2020 11 Allergens: continued from page 11 the Federal Food, Drug, and Cosmet- Definitions ic Act.

Cross-contact: The unintentional Food-contact surfaces: Any sur- incorporation of undeclared allergens face that contacts human food dur- into foods that are not intended to in- ing the normal course of operations. clude those allergens. Cross-contact “Food-contact surfaces” includes can occur either between foods that utensils and food-contact surfaces of contain different food allergens or be- equipment. tween foods with and without food allergens. Introduction of an allergen Preventive controls: Risk-based, through cross-contact may occur dur- reasonably appropriate procedures, ing receiving, handling, processing practices, and processes that are em- and storage of ingredients and foods, ployed for the safe manufacturing, utensils, and packaging; through processing, packing, or holding of improper handling and cleaning of food to significantly minimize the equipment, utensils, and facilities; potential hazards identified under and through improper facility design. the hazard analysis; the preventive controls must be based on current Food allergen: A major food aller- scientific data of safe food manufac- gen as defined in section 202(2)9 of turing practices, such as processing,

12 Maple Syrup Digest packing, or holding foods, and may buttermilk, and sour cream. require a validation study. Peanut: peanuts, peanut flour, Where Are Allergens Found? peanut protein, hydrolysate, goobers, beer nuts. Crustacea: includes shrimp, krill, crab, lobster, prawn, and crayfish. Soy: soy, edamame, miso, natto, tempeh, tofu, soy milk, soy cheese, Egg: egg white (albumin) egg yolk, soy yogurt and soy ice cream, tamari powdered eggs, mayonnaise, egg sol- and other soy sauces. ids, and many pasta varieties. Tree Nuts: almonds, Brazil nuts, Fish: bass, cod, flounder, tuna, cashews, filberts/hazelnuts, macada- salmon, Worcestershire sauce, fish mia nuts, pecans, pine nuts, pista- sauce, imitation fish or crab, salad chios, walnuts, almond paste, pesto, dressings. nut meal, shea nut, coconut and pine nuts. Milk (Dairy): milk caseins, whey and whey powder, butter, cream, cot- Wheat: wheat, barley, oats (that tage cheese, yogurt, lactose, casein- are not listed as gluten-free), rye, ates, cheese, lactose, half and half, Allegens: continued on page 15

St. Lawrence Nurseries stlawrencenurseries.com

Sweet Sap Silver Maples - 3-5 ft. trees $21 each, 10 or more $18 each , 100 or more $15 each.

Back in stock for Spring 2021! Our Sweet Sap Silver Maple is a special selection of Acer saccharinum that reliably produces sap with a sugar content of 3.5 - 5% (versus the average sugar maple, which tests at 2-3%). The other main advantage of these trees is their extremely fast growth; they will be tappable just 8-10 years after planting. They are also very tolerant of wet soils or heavy clay that sugar maples would not grow in. This selection was discovered in Canada by Cedric Larson, and we propagate via tissue culture (cloning).

Syrup producers take note! There are some suppliers promoting and sell- ing seedlings of high-content parent trees; only vegetative cloning (tissue culture or cuttings) will reliably pass on the high sugar content trait to off- spring!

Please contact Connor Hardiman at St. Lawrence Nurseries: [email protected] 315-261-1925

September 2020 13 Allergens: continued from page 13 2F%24FILE%2Fchapter_11_allergen. spelt, bulgur, flour, wheat gluten, pdf&usg=AOvVaw2wqy-F_FXANql- malt, wheat germ oil, matzoh, du- hMv9jkx4 rum, couscous, Kamut, wheat bran and wheat gluten. FSMA Preventive Controls for Human Food Sesame: sesame, tahini, gingelly, til seeds, benne, benniseed, and some https://www.fda.gov/food/food-safety- cosmetics. modernization-act-fsma/fsma-final- rule-preventive-controls-human-food Sulphites (Sulfites): sodium/potassium sulfites, potassium or sodium Food Allergen Labeling and Consum- bisulphates/metabisulphites (bisul- er Protection Act 2004 fates/metabisulfites), sulfur dioxide, sulphurous/sulfurous acid, and sul- https://www.fda.gov/food/food- phiting/sulfiting agents. allergensgluten-free-guidance-documents-regulatory-information/ Mustards: mustard, mustard seed, food-allergen-labeling-and-consumer- canola meal, canola oil; can include protection-act-2004-questions-and-an- some of the following condiments/ swers foods: sauces, pickled products, salad dressings (including vinaigrette Food Allergens/Gluten-Free Guidance dressings), dehydrated mashed pota- Documents & Regulatory Information toes, soups, and marinades. https://www.fda.gov/food/guidance- For More Information documents-regulatory-information- topic-food-and-dietary-supplements/ Allergens USDA FSIS – Food Safety food-allergensgluten-free-guidance- Inspection Service – PDF download documents-regulatory-information https://www.fsis.usda.gov/wps/wcm/ Food Information to Consumers (EU) connect/f9cbb0e9-6b4d-4132-ae27- 53e0b52e840e/Allergens-Ingredients. https://ec.europa.eu/food/safety/label- pdf?MOD=AJPERES ling_nutrition/labelling_legislation_en

Developing an Allergen Control Pro- How to Label Allergens on Your Food gram – Canada PDF download Product Canadian Food Inspection Agency https://www.google.com/url?sa=t& rct=j&q=&esrc=s&source=web&cd= https://www.inspection.gc.ca/food- 1&ved=2ahUKEwja26OTjuboAhUD label-requirements/labelling/industry/ Os0KHQKTCZ4QFjAAegQIARAC how-to-label-allergens/eng/1462469921 &url=https%3A%2F%2Fwww1.ag- 395/1462472833650 ric.gov.ab.ca%2F%24Department%2 Fdeptdocs.nsf%2Fall%2Fafs12301% Allergens: continued on page 16 September 2020 15 Allergens: continued from page 15 ments/guidance-industry-questions- References and-answers-regarding-food-allergens-edition-4 April 28, 2020. 1 Gupta RS, Warren CM, Smith BM, Ji- ang J, Blumenstock JA, Davis MM, 7 Food Labeling Requirement Check- Schleimer RP, Nadeau KC. Preva- list. Retrieved from https://www. lence and Severity of Food Allergies inspection.gc.ca/food-label-require- Among US Adults. JAMA Network ments/labelling/industry/food- Open 2019; https://jamanetwork. labelling-requirements-checklist/ com/journals/jamanetworkopen/ful- eng/1393275252175/1393275314581 larticle/2720064 April 28, 2020.

2 Jackson KD, Howie LD, Akinbami LJ. 9 Annex 2 – Allergen Labeling. Re- Trends in allergic conditions among trieved from https://ec.europa.eu/ children: United States, 1997-2011. food/safety/labelling_nutrition/label- NCHS data brief, no 121. Hyattsville, ling_legislation_en April 28, 2020. MD: National Center for Health Sta- tistics. 2013. Retrieved from http:// 0 Food Allergen Labeling and Consumer www.cdc.gov/nchs/products/data- Protection Act of 2004 (FALCPA). Re- briefs/db121.htm. trieved from https://www.fda.gov/ food/food-allergensgluten-free-guid- 3 Food Allergens. U.S. Food and Drug ance-documents-regulatory-infor- Administration. Retrieved from mation/food-allergen-labeling-and- https://www.fda.gov/food/food-in- consumer-protection-act-2004-falcpa, gredients-packaging/food-allergens April 16, 2020. April 15, 2020.

4 Before You Shop: Food Allergies and Food Labeling. Canadian Food In- spection Agency. Retrieved from https://www.inspection.gc.ca/ food-safety-for-industry/information-for-consumers/fact-sheets- and-infographics/food-allergies/ eng/1332442914456/1332442980290 April 15, 2020. Evaporators | Equipment | Supplies and More! 5 Food Allergens – European Union. Retrieved from https://farrp.unl.edu/ ref-sit-eu. April 15, 2020. 3070 W 350 S Topeka, IN 46571

6 Guidance for the Industry: Questions ph: 260-463-4026 and Answers. Retrieved from https:// fax: 260-463-4027 www.fda.gov/regulatory-information/search-fda-guidance-docu- 16 Maple Syrup Digest