News

Sixty-six countries across 5 continents require by law that certain allergenic ingredients must be declared on labels when used in pre-packaged foods. However, across the different countries and regions, there are significant variations in which allergens must be labelled and…

In early 2020, the FAO and WHO jointly established an Expert Consultation on Risk Assessment of Food Allergens. This global group, made up of scientists, regulators, physicians, clinicians and risk managers from academia, government, and the food industry, was formed…

The use of hookworms to treat coeliac disease has been a promising field of study for over a decade. Researchers at Queensland’s James Cook University have secured funding from Coeliac Australia to build on their findings from recent clinical trials.…

Allergen detection methods are an essential tool that allow the screening of ingredients, finished food products and environmental samples for the presence of allergen proteins to ensure the safety of food allergic consumers and compliance with labelling legislation.    Detection of…

There are many challenges to producing oats for people who are sensitive to gluten. Three Farmers, a grower’s group in Western Australia, are facing these challenges head-on to secure a slice of the wheat-free oat niche. Three Farmers have developed…

Compliance with US Food and Drug Administration final rule for gluten free claims on fermented and hydrolyzed foods came into effect on August 13, 2021. The final rule affects foods such as yogurt, sauerkraut, pickles, cheese, green olives, vinegar, beers,…