Preventative strategies and active monitoring for allergens and pathogens is vital to snack and bakery production. For companies developing gluten-free, grain-free, and/or allergen-free items, comprehensive allergen control is extremely important to ensure finished product safety for the end consumer.
For example, if a consumer with celiac disease buys a gluten-free product, assuming that it will have no gluten, and then the product actually does contain gluten, they could have a serious reaction upon consuming the product. Therefore, it’s the manufacturer’s responsibility to make sure such a scenarios does not happen.