Food Allergens Working Group Meeting Book (September 10, 2019)

Survey Questions: TN Almond, Hazelnut 1. This set of questions is regarding the reference material used in your laboratory. This could be used by contract or government laboratories as a positive control, by test kit manufacturers to balance standard curves with, etc. a. What form is the TN reference material in? Ex. paste, flour, defatted powder b. What are the names or species of the TN varieties used? c. Where are the TN sourced from? d. What TN processing form is used? Ex. raw, pasteurized, roasted, UHT e. What are the biggest limitations you see for the available TN reference material? What would you like to see? 2. This set of questions is intended for food industry and other users of test kits. a. What form of TN are you most concerned with contaminating your product? Ex. paste, flour, liquid concentrate b. If applicable, what are the names of the TN varieties or species that you are most concerned with contaminating your product? c. If applicable, where are the TN sourced from that you are most concerned with contaminating your product? d. If applicable, what processing form is used for the TN that you are most concerned with contaminating your product? Ex. raw, pasteurized, roasted, UHT

3. Test kit manufacturers: What impact would almond or hazelnut SMPR have on your quantitative assay?