Food Allergies: Chemical Precision for a Growing Problem

A Growing Challenge in Food Safety

Food allergies have increased significantly in recent decades, especially in industrialized countries. Although there is no single clear cause, experts point to multiple factors: changes in diet, reduced exposure to microorganisms during childhood (hygiene hypothesis), increased consumption of ultra-processed foods, and improved diagnostic capabilities. This combination has led to a situation where millions of people now live with potentially severe reactions to even tiny amounts of certain foods.

Tree nuts, milk, eggs, fish, soy, and gluten are among the most common allergens. In these cases, even a small undeclared trace in the labeling can pose a real health risk. Therefore, ensuring their detection in food production processes has become a global priority.

Faced with this challenge, analytical chemistry stands out as an essential tool to ensure consumer safety. Current methods allow the detection of allergens at levels as low as parts per million, which is crucial for ensuring accurate labeling and avoiding health risks.

Reference Standards: The Key to Reliable Analysis

At CymitQuimica, we offer a wide range of reference standardsfor the detection and quantification of food allergens such as tree nuts, milk, eggs, gluten, soy, and fish. These standards are essential for calibrating analytical methods and ensuring the reliability and repeatability of results in quality control laboratories, as well as for complying with current food labeling and safety regulations.

In a context where food safety is more important than ever, having reliable materials makes all the difference. If your laboratory needs reference standards for allergen analysis, at CymitQuimicawe can help you find the most suitable solution.