Quality of Life and Management of Living Resources
Reduced Allergenicity of Processed Foods (Containing Animal Allergens)
— REDALL —

Food, Nutrition and Health
Development of safe and flexible and new and/or improved manufacturing processes and technologies

In Europe the importance of allergies is increasing. For protecting the consumers from allergic reactions the determination and reduction of the allergenicity of food gets more and more in the focus of interest. REDALL is looking for food processing technologies to reduce the allergenic potency of animal food allergens.

REDALL is an EU funded research project that involves thirteen European partners from six countries.

The project is coordinated by the University of Hamburg, Section of Food Chemistry.

The project is being carried out with financial support from the Commission of the European Communities specific RTD Programme "Quality of Life and Management of Living Resources" Key Action 1 "Food Nutrition and Health". It does not necessarily reflect its views and in no way anticipates the Commissions future policy in this area.