News

An allergen threshold of 0.5mg per 100g was recently proposed as a safe level to support precautionary allergen labelling (PAL). On behalf of the EAACI Taskforce on Food allergen thresholds, a group of experts have responded to the proposal, highlighting…

Current guidelines recommend introducing solid foods to infants between four to six months of age and introducing the common food allergens by 12 months of age to minimise risk of developing childhood food allergy. Australian researchers have looked at whether…

More than two million people in the UK have been diagnosed with food allergy, and the majority (75 per cent) still eat bread and other bakery items such as brownies, cakes, and doughnuts. A recent report by global French-style bakery…

The UK Food Standards Agency (FSA) has launched a consultation to gather views from businesses and consumers on the use of voluntary precautionary allergen labelling (PAL) on food packaging, also known as “may contain” statements. Recent studies, including those conducted…

A missing piece in the link between the skin and the development of food allergies has been discovered by a team from Wellington’s Malaghan Institute of Medical Research. Immunologists have long been aware that exposure to allergens through the skin…

Results from a small clinical trial suggest children who are severely allergic to milk may be able to start tolerating it if they are given tiny amounts of baked milk powder followed by progressively larger doses. About 3 per cent…