News

Cowpea (Vigna unguiculata) is a legume that is widely cultivated and very important for the nutrition and health of millions of people, particularly in Africa, Asia, South America, and Southern Europe. Cowpea is emerging as a low-cost alternative protein in…

While peanuts contain 17 known allergenic proteins, previous research has shown that boiling peanuts appears to reduce their allergenicity by changing the protein structure. Now, in an Australian clinical trial, 80 per cent of children enrolled in the study were…

Food Allergy Canada has released Allergen Management Guidelines for Food Manufacturers to support Canada’s food and beverage manufacturers in managing allergens and enabling safe options for consumers with food allergy. The resource was drafted by consumer group Food Allergy Canada, in…

An expert panel at New Food’s recent Food Safety Conference 2022 was invited to discuss whether or not food allergy regulations in restaurants are sufficient. Highlights from the debate have been published on the New Food Magazine’s website. Speakers included…

The pinch on discretionary spending is expected to see consumers weighing up the value of specialist gluten-free foods, according to a recent article in British Baker. When it comes to success in the bakery category, industry experts suggest innovation will…

In our recent Assessing Agricultural Cross Contact webinar a member asked us a great question – is there a possible risk of cross contact with crop rotation in Australian sugar? With further investigation, we were able to find out via…