Food allergen reference material standards are used primarily for quality control and validation purposes in food testing applications including calibration, validation, and quality control testing. These reference materials are crucial in demonstrating testing procedures are sensitive and specific enough to detect allergens at levels relevant to consumer safety. By testing reference materials with known allergen concentrations, labs can verify the accuracy, precision, and reliability of their methods. Allergens are available in blank, high, and low concentrations.

Formulated using dried, characterized crab and shrimp tissue in rice flour.

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