News

Water reuse is becoming increasingly common in food processing as manufacturers seek to reduce water consumption. Despite increasing water reuse, there has been no direct research into the occurrence of allergens in food-processing water or whether current water-treatment systems adequately…

Momentum in the US is growing behind the proposed new Celiac Safety Act of 2026 legislation, which would require clearer declaration of gluten-containing grains such as barley, rye, and their crossbred hybrids on food labels in the United States. Advocates…

A US survey of 1,000 Americans finds that unclear allergen information regularly stops food-allergic diners from booking restaurants — costing the industry an estimated $12.6 billion per year and highlighting the strong link between allergen transparency and customer loyalty.

The European Commission has requested that European Food Safety Authority (EFSA) conduct an evaluation to review the scientific validity of the Reference Doses proposed by FAO/WHO and adopted by Codex Alimentarius earlier in May, with specific focus on the EU…

Researchers have shown that the choice of extraction buffer used in shellfish allergen analysis dramatically alters the allergen profile that is detected, measured and ultimately used for diagnosis and risk assessment. In an examination of allergens in black tiger prawns…

Findings from one of Europe’s largest long-term assessments of gluten-free products suggest that gluten contamination in products marketed as gluten-free(<20 ppm) is rare and becoming even less common over time. Drawing on data collected between 2015 and 2024, researchers analysed…