News

Food Allergy Canada has recently shared a new research article, published in the International Journal of Nutrients: Food Allergy and Foodservice: A Comparative Study of Allergic and Non-Allergic Consumers’ Behaviours, Attitudes, and Risk Perceptions. This study highlights a potentially higher…

The demand for faster, more accurate, and scalable allergen detection has never been greater. Traditional methods like ELISA and PCR, while reliable, can be time-consuming and limited in scope. Emerging technologies are poised to transform the landscape of food allergen…

Scientists have uncovered a groundbreaking pathway that could transform the prevention and treatment of life-threatening food allergies. This new research reveals that, contrary to previous beliefs, severe allergic reactions in the gut are driven by leukotrienes rather than histamine. Leukotrienes…

Recent attention has turned to unexpected offenders in food allergy cases—beyond the familiar “big eight” allergens. New evidence reveals that hidden ingredients such as celery, buckwheat and sulphites are responsible for severe and sometimes life-threatening reactions. Buckwheat, particularly in parts…

Data from the European Anaphylaxis Registry has shown shellfish are a significant and increasing cause of food-induced anaphylaxis, with shrimp and finfish allergies particularly concerning. A study carried out on registry data from anaphylactic reactions between 2007 to 2022 identified…

A recent online seminar has presented a summary of the UK Food Standards Agency’s 2022 commissioned review of food allergen detection methods. The report and seminar offer guidance on how and where to apply certain analytical approaches to ensure accurate…