Hi!

I asked before if anyone could direct me to guidance on manufacturing food
products for people with food allergies.  So far I have not gotten any
responses.

I'm a chemical engineer.  I'm also a very creative cook.  I'm also on a
restricted diet--in my case avoiding sugar, starches, milk, fruit.  This
turned out to be a very creative combination.

I am presently beta testing my new frozen dessert mix.  It contains no
sugar (the user adds a small amount of any sweetener), starches, milk, or
soy.  No does it contain any dairy, grain or soy derivatives.  Several
people with lactose intolerances and milk allergies have used it
successfully.

As a result, I joined this list to learn more.  What I learned is how
sensitive some people are to even traces of their allergen.

Now that I've learned that, what should I do?  The engineering literature
does not have guidelines on production practices.

Barbara