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PPB Technology is looking for a corporate partner to revolutionise the way food allergens are detected and measured

PPB Technology is looking for a corporate partner to revolutionise the way food allergens are detected and measured

By Aprill Allen

PPB Technology is looking for a corporate partner that needs a better way to measure allergens in the food supply chain.  PPB Tech has proof of concept that CYBERTONGUE® Technology, which is licensed to PPB Technology, can revolutionise the way that food allergens are detected and measured.  PPB Technology has brought together a world-leading consortium of researchers who can help to convert this opportunity into a commercial product.  PPB Technology is looking for a second company to partner in a CRC-P bid to make this happen.  If you want that to be your company – contact Stephen Trowell to get the ball rolling.

 

Background

At the recent 3rd Food Allergen Management Symposium (FAMS2019) in Melbourne, a number of speakers called for additional tools, including improved diagnostics, to help the food industry manage food allergens.

 

Management of food allergens is a challenge for the food industry globally.  Food that is supposed to be free of a specific allergen can be compromised by accidental contamination anywhere from the farm to the kitchen where meals are prepared.  Detection and measurement are therefore important capabilities for controlling the risk posed by food allergens, particularly for the “big eight” allergens

 

Currently, food processors have a limited set of options for detection and measurement.  Their mainstay is plate-based ELISA.  Although this technology is almost fifty years old, it remains pretty much the gold standard when it comes to measuring food allergens.  Lateral flow tests, which work rather like a home pregnancy test, are faster and more convenient than ELISA.  But lateral flow tests are perceived not to have the same level of accuracy and precision as ELISA, when used to analyse ingredients and finished products

The challenging of measuring food allergens is made worse because foods and beverages can be challenging “matrices” in which to make measurements.  They come in a vast variety of forms that can be difficult to sample and they have been through processes that frequently alter or mask allergens.