By Fedima
How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully benefit from their functionality? This research is at the top of the list this year for Fedima’s Enzyme Expert Group. The European association representing the bakery, patisserie and confectionery ingredient manufacturers researches best practices and shares guidelines.
Flour and enzymes play essential roles in the baking industry. Flour dust, containing approximately 40 different protein allergens, can cause respiratory allergies and ‘baker’s asthma’. Enzymes, like other proteins, may act as respiratory sensitizers when people are repeatedly exposed to airborne dust containing them. Proper monitoring, process controls, product formulation, and appropriate handling instructions can significantly reduce the risk of worker exposure.
