When managing product information in food and drink organisations, allergens are a prevalent concern. This extends to allergens in alcohol-based products, an area that feels more overlooked.
A vast proportion of the population are impacted by allergens. 97% claim to worry about allergic reactions when not in control of food preparation. This concern isn’t unfounded, as allergies cost the NHS £1 billion per year.
Despite the concern and impact of allergens being well-known, product recalls are still a regular occurrence. According to Anaphylaxis UK these are often down to simple mistakes earlier in the value chain, which can be avoided with better processes in place.
This guide explores how allergens can be managed in alcoholic beverages.
What allergens are in alcohol?
Alcoholic drinks such as beer, wine, and spirits all contain potential allergenic ingredients. These include, amongst others:
- Grapes
- Barley
- Hops
- Yeast
- Wheat
- Rye
Accurate labelling is vital for those who suffer with allergies. Identifying allergens in alcohol gives people the agency to make informed decisions when deciding which product to buy.
Current regulations stipulate that any drink over 1.2% alcoholic strength is subject to label that drink with any potential allergens in a ‘contains’ statement. A full list of ingredients on alcoholic drinks containing over 1.2% by volume is not mandatory. However, having full, accurate ingredient lists for products offers better transparency between the business and consumer.
How can I make it easy to stay informed?
If you are involved in the labelling of any beverages containing alcohol, make sure to include a full ingredients list.
Understanding the ingredients which are used in the production of alcoholic products, including source ingredients where applicable, is part of the process.
Collecting that information at a product and supplier level will help to increase ingredient transparency, in turn making it easier for consumers to make safe, informed decisions about their purchases.
How can I improve internal allergen management processes?
According to Anaphylaxis UK, common reasons for allergen recalls are borne from errors in administration earlier in the process. This could be because of incorrect information regarding allergens, or missing warnings regarding the possibility of cross-contamination.
Preventative measures suggested by Anaphylaxis UK to stop incorrect allergen listings involve the use of a centralised system, as well as regularly reviewing ingredients specifications with suppliers, amongst others.
Additionally, enhancing supplier verification, to ensure they have best practice allergen management processes in-place, can reduce the risk of dangers further down the line.
What are the benefits of using a SaaS product information management solution?
A software solution such as ARCUS® Product Information Management (PIM) or Supplier Information Management (SIM) can help foster better visibility over product information, including the presence of allergens in alcohol.
By mandating suppliers to fill in customised questionnaires for supplier and product data, information is collated for secure access by those who need it. This process supports faster on-boarding, more accurate data, and supports a single version of the truth for clear, transparent processes.
Risks are managed early in the operation, and with integrations into third-party databases like Fourth, Brakes, Bidfood, FSSC 22000 and more, you can be assured that product suppliers are upholding the standards your company values.
Intrigued by the possibilities? Book a consultation with our team of experts to discuss.
Key takeaways:
- Allergens are a huge concern for a vast proportion of the population.
- Allergens must be provided for alcoholic beverages over 1.2% in alcohol volume.
- Ensuring allergen processes are robust can reduce the risk of product recalls.