News

Celebrating a milestone nearly two decades in the making, many years after the Allergen Bureau and its VITAL Scientific Expert Panel (VSEP) in 2011 began championing evidence-based science to guide allergen risk management and communication, we’re proud to see the…

Following a FAO/WHO workshop on food allergen risk assessment held in Nanning, China in September 2025, a report has recently been published, offering insights into global efforts to strengthen capacity in understanding and managing food allergen risks. The workshop brought…

The Australasian Society of Clinical Immunology and Allergy (ASCIA) has released updated infant feeding guidelines, reaffirming the importance of early allergen introduction in reducing food allergy risk. While the shift toward introducing allergenic foods in infancy is not new, the…

Effective cleaning is a cornerstone of food allergen management, but its importance is particularly acute in food service settings, where shared equipment, time pressure and variable practices increase the risk of cross-contact. Recent research examining common kitchen surfaces, such as…

The fining of red wine is a longstanding practice used to improve clarity, stability and sensory balance. Traditionally, proteins such as egg white (albumin) and milk derivatives (casein) have been widely used as fining agents because they bind effectively to…

People living with coeliac disease are often encouraged to increase their fibre intake to support gut health, either through diet or supplements. However, new research from McMaster University suggests fibre alone may not deliver the expected benefits unless the gut contains the bacteria needed…