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Historically in New Zealand, specialist gluten free products have been available on prescription for people with medically diagnosed coeliac disease. A recent study published in The New Zealand Medical Journal reveals that only about 2 per cent of those eligible…

Food allergies affect approximately 8 per cent of children in the US and around 10 per cent of adults, but their impact is not evenly distributed across the population. The American Academy of Allergy, Asthma & Immunology (AAAI) has issued…

Linseed, derived from the flax plant (Linum usitatissimum) and also known as flaxseed, is valued for its nutritional content and other dietary properties. As consumption of linseed has increased, there has been a corresponding rise in reported linseed allergies, often…

Dry cleaning methods are used in chocolate production to avoid the impact of water on chocolate quality and food safety. However, undeclared milk in non-dairy chocolate products is a frequent cause of food recall, possibly due to ineffective cleaning between…

Used effectively, food processing technologies can offer ways to reduce allergenicity of some products. According to a recent review, while single processing technologies may fall short of reducing allergens to safe levels, Combined Processing Technology (CPT) is emerging as a…

The UK Food Standards Agency (FSA) is seeking stakeholder comments on proposed best practice guidance for providing allergen information on non-prepackaged foods. This guidance targets retailers, caterers, and other food service businesses in England, Wales, and Northern Ireland, including those…