News

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…

The increasing use of plant-based proteins has seen greater uptake of lupin in the worldwide food market. While less than one percent of the Australian population is believed to have a lupin allergy, reports of lupin allergy are increasing globally.…

Despite high uptake of early peanut introduction among Australia infants after the 2016 guideline changes, more still needs to be done to prevent the development of peanut allergy. The allergy experts at Melbourne’s Murdoch Children’s Research Institute have described the…

Fungus-related foods, such as edible mushrooms, mycoprotein, and fungi-fermented foods, can cause fungus food allergy syndrome (FFAS) by allergic cross-reactivity with airborne fungi. FFAS may involve one or more target organs, with various allergy symptoms ranging from oral allergy syndrome…