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Food manufacturers rely on environmental swabs to confirm that cleaning procedures in production facilities are effective and that no unintentional food allergens remain on surfaces or in products. These swabs are typically sent to third-party laboratories for analysis. However, delays…

The potential for spices and herbs to trigger allergic reactions, especially in children, is increasingly being recognised. A recent review draws together evidence from clinical studies, case reports, and regulatory sources to explore how allergies to spices and herbs are…

For parents of infants, allergen “starter packs” are marketed as a way to simplify the early introduction of allergenic foods, offering sachets of powdered allergens. However, concerns have been raised by paediatric allergy experts about whether these products truly make…

A group of leading scientists from around the world recently gathered in Rome for a joint FAO/WHO expert consultation to determine for people with coeliac disease how much gluten can safely be present in foods that aren’t labelled gluten-free. Chaired…

Understanding powder behaviour could help manufacturers and caterers reduce contamination risks and comply with allergen management standards. A recent study explored how five common powders—skim milk, infant formula, wheat flour, buckwheat flour and soybean flour—behave when dropped from a height.…

A U.S. man who died earlier this year after eating a beef burger is thought to be the first person to have succumbed to red meat allergy triggered by a tick bite.   The diagnosis was recently confirmed through post mortem…