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Accurately detecting peanut allergens in processed foods is challenged by manufacturing processes that can alter protein structure and reduce the reliability of conventional protein-based methods such as immunoassays. A novel DNA-based approach has been proposed using an electrochemical biosensor designed…

A Canadian study has provided new insights into food protein-induced enterocolitis syndrome (FPIES), a lesser-known form of food allergy that can be difficult to recognise because symptoms typically appear several hours after eating rather than within minutes. Researchers followed 87…

Edible insects are increasingly being used as a sustainable alternative source of protein, but questions remain about their food allergen potential. A recent study investigated whether insects reared on substrates containing known allergens can retain traces of those allergens in…

With millions of international visitors travelling to Mexico for the 2026 FIFA World Cup, researchers examined the food allergens present in the country’s traditional milpa diet that may be unfamiliar to many travellers. The milpa diet is based on an…

New research finds that food allergens including egg, milk, wheat and peanut are already present in household dust before infants begin solid foods — supporting the dual allergen exposure hypothesis and raising important questions about how home environments influence allergy development.

As global shellfish consumption grows, a new scientific review highlights critical knowledge gaps in shellfish allergen characterisation, diagnostic capability and regulatory frameworks — with urgent implications for consumer protection and allergen management.