News

June was a busy month of industry engagement for the Allergen Bureau team — with Directors representing the Bureau at key food safety forums and events across Australia and New Zealand. Here’s a snapshot of recent highlights: Championing Allergen Management…

New Zealand Food Safety has released a new report showcasing how the country’s food safety system effectively manages emerging risks and maintains high standards. The report emphasizes the importance of collaboration among regulators, industry, and consumers in ensuring food safety…

An international expert consultation on Qualitative Risk Assessment of Food Allergens took place this week (16–20 June 2025) at FAO Headquarters in Rome. Led by FAO and WHO, the meeting brought together global experts to develop science-based guidance to help…

Despite many guidelines and interventions having been proposed, accidental exposure to food allergens in when eating out remains a significant risk for food allergic consumers and the businesses serving them. A recent review has highlighted the three major allergen hazards in food service and proposes three solutions to address them.  According to the review, hidden allergens, cross-contamination, and…

One of the standout moments from FAMS 2025 was the strong spirit of collaboration and the multidisciplinary approach to tackling the complex challenges in food allergy care and communication. Using this approach, a working group led by the National Allergy…

Sustainable agricultural practices in wheat cultivation, such as green manuring and crop rotation with soy and mustard, offer environmental benefits by reducing pesticide and herbicide usage. However, these practices introduce risks of allergen cross-contamination in wheat-based products. Researchers in Italy…