Food Intolerance and the Food Industry (Woodhead Publishing in Food Science and Technology) [ISBN : 9781855734975 / 9780849308536]

The first book to have an industry rather than a medical approach, Food Intolerance and the Food Industry is an essential reference for the food service industry professional. Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book provides professionals with an appreciation of food intolerance, along with its diagnosis, symptoms and management. It provides analytical techniques for detecting food allergens and is an essential reference for the food industry. Food intolerance and the food industry approaches the issue of food intolerance from an industry rather than a clinical perspective. This unique book has become an indispensable guide for production managers and nutritionists within the food industry as well as providing an authoritative source of information for all those concerned with understanding and managing food intolerance.

• Clear and concise explanations of complex medical information
• Full coverage of the implications of the Food Safety Act 1990 and the Consumer Protection Act
• Detailed information on the role and value of food intolerance databanks

Food intolerance and the food industry approaches the issue of food intolerance from an industry rather than a clinical perspective. This unique book has become an indispensable guide for production managers and nutritionists within the food industry as well as providing an authoritative source of information for all those concerned with understanding and managing food intolerance. Clear and concise explanations of complex medical information Full coverage of the implications of the Food Safety Act 1990 and the Consumer Protection Act Detailed information on the role and value of food intolerance databanks The first book to have an industry rather than a medical approach, Food Intolerance is an essential reference for the food service industry professional. Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book is a provides professionals with an appreciation of food intolerance, along with its diagnosis, symptoms and management. It is an essential reference for the food industry, covering issues such as the handling of allergenic food in retail and manufacturing as well as applicable legislation. This book is the first to approach the issue of food intolerance from an industry rather than a clinical perspective. This unique book has become an indispensable guide for production managers and nutritionists within the food industry as well as providing an authoritative source of information for all those concerned with understanding and managing food intolerance "This book provides food industry professionals with information on food intolerance, including its diagnosis, symptoms, and management. Covers issues such as the handling of allergenic food in retail and manufacturing as well as applicable legislation."--Provided by publisher The documentation of food intolerance goes back to 55 BC when Lucretius, a distinguished Latin poet and philosopher, wrote his poem De Rerum Natura (On the Nature of Things) and said 'What is food for some, may be fierce poison for others'.