Allergen-Friendly Product Formulation

Why are allergen-friendly products needed?

Food allergies and intolerances directly affect the product choices of a significant share of consumers. Milk, soy, cereals containing gluten, egg and tree nuts are among the most common allergens. Products free of these ingredients appeal both to consumers with allergies and to a wide audience looking for vegan or "free-from" products. The success of allergen-friendly formulation depends on choosing the right alternative ingredients and controlling cross-contamination in production.

Allergens under the Turkish Food Codex

The Turkish Food Codex regulation on labelling and consumer information, in line with EU rules, defines 14 allergen groups that must be emphasised on the label: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites above a certain level, lupin and molluscs. Pea and rice are not on this list, which makes rice protein and pea protein strong options in allergen-friendly formulations.

Plant protein instead of milk protein

Blends of pea and rice protein can replace milk proteins such as whey and casein in protein powders, bars and drinks. Pea protein stands out for its emulsifying and water-binding functions, rice protein for its neutral taste and easy digestibility. Using the two together completes the amino acid profile.

Pea protein instead of soy protein

Soy is a common protein source in meat alternatives and plant-based drinks, but because it is an allergen, demand for soy-free products is growing. With similar functional properties, pea protein can replace soy protein. For textured products, soy-free alternatives such as textured fava bean protein can be considered.

Gluten-free and egg-free formulations

In gluten-free products, rice starch, potato starch, rice protein and fibres are used together to replace the gluten network. In egg-free products, pea protein can partly take over foaming, emulsifying and binding functions, while citrus fibre and starch support body.

Cross-contamination control

An allergen-free formula is not safe if there is cross-contamination on the production line. An allergen statement and information on allergen management at the facility should be obtained from the ingredient supplier. In production, the sequence of allergen-containing and allergen-free products should be planned, line cleaning validated and allergen-containing ingredients stored separately. "May contain traces" statements should be used based on risk assessment and only where necessary.

Labelling notes

Allergens must be emphasised in the ingredient list through font, style or background colour. If claims such as "dairy-free" or "gluten-free" are used, the relevant regulatory conditions must be met and the final product verified by analysis.

Sourcing notes

PERDIST supplies rice protein and pea protein with allergen statements, certificates of analysis and specifications. For allergen-friendly projects you can request information on allergen management in the supply chain at the quotation stage.

Frequently asked questions