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

AOAC INTERNATIONAL FOOD ALLERGENS Reference Standard Survey (August 2019)

1f. What would you like to see?

Comment(s)

1e. For available almond/hazelnut reference material, what are the biggest limitations you see? There are certain differences concerning early or late maturation, when speaking of regional differences.

1. Which reference standard willyou provide information on?

1a. In what form is the almond/hazelnut reference material? (check all that apply)

1b. What are the names or species of the almond/hazelnut varieties used?

1c. From where are the almonds/ hazelnuts sourced?

1d. What is the type processing of the almonds/hazelnuts? (check all that apply)

1 Almond

Flour

Mollar de Tarragona, Marcona... (Spain) Casa Nova (Portugal) Romana, Cavaliera, Bonifacio, Avola... (Italy)

Spain, Portugal, Italy...

Raw Roasted

A comprehensive representation from Italy, France, Spain, Portugal, Texas, California... Several sources available that are representative of hazelnut residues in processed food test samples.

2 Hazelnut

Flour

Unidentified

Commercial Supplier

Roasted

Availability

3 Almond

Flour

Unidentified

Commercially available

Roasted

Not available

Several almond source materials thatare

representativeofpotential almond residue in processed food test samples.

4 Almond

Paste Defatted Powder

Nonpareil Mission Carmel California

US

Raw Roasted

Lack of availability and/or consistency

Consistency and availability NA

5 Almond

Paste

not known because it is a commercial preparation for human consumption

not known

Roasted

defatted materials will behave different than materials that occurs as natural contaminants

A material comparable to the NIST peanut butter

6 Hazelnut

Paste

not known because it is a commercial preparation for human cnsumption

not known

Roasted

defatted materials will behave different than materials that occurs as natural contaminants

A material comparable to the NIST peanut butter

We definetely know that a defatted peanut flour has only 30% recovery in nearly all test kits.

7 Almond

Flour Other Form of Reference Material

Blue diamond almond nuts. UHT almond beverage

Blue diamond (roasted nuts) Wonderful (raw nuts) Silk (Almond beverage UHT)

Raw Roasted UHT

apropriate determination and standarization of protein concentration.

a consistent standardized material we would require both a processed source (roasted or UHT) a raw source.

no additional comments.

AOAC INTERNATIONAL FOOD ALLERGENS Reference Standard Survey (August 2019)

2. What form of almond/hazelnut are you most concerned with contaminating your product? (check all that apply)

2a. If applicable, what are the names of the almond/hazelnut varieties or species that you are most concerned with contaminating your product? Mollar de Tarragona (Spain) Casa Nova (Portugal) Romana, Cavaliera, Bonifacio, Avola (Italy)

2b. If applicable, where are the almonds/hazelnut sourced from that you are most concerned with contaminating your product?

2c. If applicable, what processing form is used for the almonds that you are most concerned with contaminating your product? (check all that apply)

3. TEST KIT MANUFACTURERS: What impact would an almond/hazelnut SMPR have on your quantitative assay?

1 flour

Non-European Almonds Non-U.S. Almonds

raw roasted

An excellent impact.

liquid concentrate

2 flour paste

N/A

All

raw roasted pasteurized UHT raw roasted pasteurized UHT

N/A

liquid concentrate

3 flour paste

N/A

N/A

N/A

liquid concentrate

4

N/A

NA

NA

Increase consistency and alignment of expectations for all assays

NA

5 paste

N/A

N/A

raw roasted

an orientation in a case of a new test kit development

6 paste

N/A

N/A

roasted

an orientation in a case of a new test kit development

7 not applicable used for R&D

N/A

N/A

raw roasted UHT

It would help us with validation studies, matrix qualification studies and to test our product against a known reference material.