News

Effective cleaning is a cornerstone of food allergen management, but its importance is particularly acute in food service settings, where shared equipment, time pressure and variable practices increase the risk of cross-contact. Recent research examining common kitchen surfaces, such as…

The fining of red wine is a longstanding practice used to improve clarity, stability and sensory balance. Traditionally, proteins such as egg white (albumin) and milk derivatives (casein) have been widely used as fining agents because they bind effectively to…

People living with coeliac disease are often encouraged to increase their fibre intake to support gut health, either through diet or supplements. However, new research from McMaster University suggests fibre alone may not deliver the expected benefits unless the gut contains the bacteria needed…

A recent study published in the Journal of Food Protection examined how, when reused, high levels of cashew allergens in frying and roasting oil can transfer to other foods. This sheds light on a potentially overlooked pathway for allergen exposure.…

Under Standard 1.2.3 of the Australia New Zealand Food Standards Code, foods containing bee pollen, propolis or royal jelly must display a mandatory warning or advisory statement due to the risk of severe allergic reactions, including rare fatalities. A recent review…

A newly published study in Scientific Reports sheds light on the complex allergen cross-reactivities that can underlie apparent cockroach allergy, with important implications for how food-related allergic risk is understood. Researchers examined adults with perennial allergic rhinitis who tested positive…