The Food Allergy Institute houses a unique Food Lab where all doses are prepared. Given the precise nature of TIP, each patient requires very specific protein dose requirements down to the milligram and microgram of protein — and free from cross-contamination. Our Food Lab is led by several food technicians who follow a focused design process which is geared towards producing clean, cross contamination-free sources of food proteins including peanuts, tree nuts, seeds and more. Using safety precautions such as contained environments, separate preparation and measuring tools, and extreme attention to detail, foods are measured individually and labeled and packaged with expiration dates — all at a patient specific level. Currently, the Food Lab produces over 80,000 doses of food protein every month! The hard work of our technicians keeps our TIP patients safe as they navigate the process of food treatment.
