Food allergens can be defined as components or food constituents, usually harmless, that induce one allergic reaction in sensitized individuals, and involve the immune system. Food intolerance occurs in the apparatus
Digestive and is caused by enzyme deficiencies, sensitivity to additives in food or reactions to chemicals naturally present in foods.
The analysis for the detection of substances capable of causing allergies or intolerances as integral parts of a control process effective allows manufacturers to protect themselves against the unreported entry of allergens into the final products, thus allowing them to comply with the current labeling requirements.

At ALS we offer a wide range of tests to offer our customers the best possible service. The test for the presence of substances which can cause allergies or intolerances uses a variety of techniques including the automatic ELISA test (proof of enzyme immunoassay), PCR and analytical chemistry for the detection of allergens