FDA BAM Allergen Chapter Milk Protein Detection in Food
The FDA Bacteriological Analytical Manual (BAM) Allergen Chapter provides a comprehensive approach to detecting milk protein allergens, specifically focusing on casein and whey. This service is critical for food manufacturers who need to ensure compliance with labeling requirements and protect consumers from potential allergic reactions.
Milk proteins are one of the most common causes of food allergies. The FDA’s BAM guidelines aim to provide a standardized method for detecting these allergens in various food products, including dairy-based items like cheese, yogurt, milk, and processed foods that may contain traces of milk protein. This service ensures accurate and reliable results, which is essential for maintaining consumer safety and trust.
Our laboratory uses advanced techniques to detect milk proteins according to the BAM guidelines. We offer a range of services tailored to meet your specific needs, from routine testing to complex allergen analysis. Our team of experts can help you understand the implications of these tests on product labeling and ingredient sourcing.
The BAM method is particularly useful for detecting low levels of milk proteins in foods that are not primarily dairy products but may contain trace amounts of casein or whey. This could include baked goods, sauces, soups, and other processed foods. By adhering to these guidelines, food manufacturers can ensure their products meet regulatory standards and reduce the risk of allergic reactions.
Our laboratory’s proficiency in BAM allergen testing enables us to offer a high level of accuracy and precision. We use state-of-the-art equipment and methodologies that adhere strictly to FDA regulations. This ensures that our results are reliable and can be trusted for compliance purposes.
The importance of milk protein detection cannot be overstated, especially in the context of allergen management. Our service is designed to help food manufacturers navigate the complexities of allergen labeling and ensure they meet regulatory requirements. By providing accurate and timely test results, we support your efforts in maintaining a safe and compliant product line.
Our team of experienced scientists and technicians is dedicated to delivering top-notch service. We understand the challenges you face in ensuring food safety and compliance with allergen regulations. Our goal is to provide you with the tools and insights necessary to make informed decisions about your products.
Applied Standards
| Standard | Description |
|---|---|
| FDA BAM Chapter 9.17 | This section of the FDA Bacteriological Analytical Manual provides methods for detecting milk proteins in food products. |
| ISO 13298:2006 | An international standard that specifies procedures for determining the protein content of milk and cream. |
Benefits
- Compliance with FDA allergen labeling regulations.
- Protection against legal liabilities associated with food allergies.
- Enhanced consumer trust and satisfaction.
- Improved product safety and quality assurance.
- Support for R&D efforts in developing new allergen-free products.
Use Cases and Application Examples
| Application | Description |
|---|---|
| Bakery Products | Detecting milk proteins in baked goods that may contain dairy derivatives. |
| Processed Meats | Identifying traces of milk protein in processed meat products to ensure allergen-free labeling. |
