Promising to tell you the Prawn, the whole Prawn and nothing but the Prawn. Here I shine a light on global shrimp aquaculture and downstream markets. For those looking in from outside and those inside interested in the wider outside. Food trends, intelligence, tech, regulatory, investment and some fun, way out, or even wacky, shrimp material. Compressing 4,000 years of shrimp knowledge into 40 years – and counting.
Here I am wondering that while we don’t have this problem with shrimp – as they are considered allergens already – would restaurants and food handlers with shrimp on menu just blanket allergen label all food in mitigation to cover potential cross contamination?
https://www.newfoodmagazine.com/news/85125/risk-confusing-allergen-labelling/
Prawnmaster's Blog 