Greece was the first partner of the project to set up its food intolerance databank, in August 1996. The databank is run by the Technological Educational Institution (TEI) of Thessaloniki and covers eight food additives and ingredients: milk, egg, gluten, wheat, soya, sulphur dioxide, benzoates and azo colours. The databank is updated annually and currently they have approximately 400 products listed from 25 companies.
The Technical University of Graz (Erzherzog Johann Universitat) established the Austrian Food Intolerance Databank in October 1996 with the financial assistance of the Austrian Ministry of Science. This databank covers 11 ingredients and additives: milk protein, lactose, peanut, soya, wheat, gluten, egg, fish, benzoate, sulphur dioxide, and azo colours. The databank now has 19 contributors, with a total of 1600 products entered.
Two other participants in the project - Belgium and Denmark - launched their food intolerance databanks shortly after the end of the project contract.
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What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.