date:Aug 04, 2012
ngredients, including a 35% increase in sales of its allergen-free curry powder and a 30% rise in demand for its allergen-free seasoning.
EHL said cross-contamination was the biggest challenge in producing allergen-free food.For example, ensuring allergen-free garlic powder might be difficult if crops have been rotated and the field had previously been used to grow, say, wheat, which contains gluten,said EHL's sales director, Tasneem Backhouse.
Despite witnessing anincrediblenumber of manufact