News

The Australia New Zealand Food Standards Code requires sesame to be labelled when it is present in foods as an ingredient, a component of food additives, or a component of processing aids. However, in the US, the Food and Drug…

There is a growing body of evidence that supports the early introduction of peanut-based foods to infants to prevent peanut allergies, and studies are now looking into the impact of early introduction of other main allergens. A study led by King’s College London is the first…

Oral food challenges to diagnose food allergies are expensive, time-consuming and put the patient at risk of suffering an allergic reaction. Researchers have previously developed an algorithm that may reduce the number of oral food challenges required for diagnosis by…

When assessing food allergy risks, it’s generally assumed that when people with food allergy eat a food product, the amounts eaten will be comparable to that of non-allergic individuals. Whether this assumption is correct or not is critically important to…

Food Allergy Research & Education (FARE), a leading US non-governmental organisation engaged in food allergy advocacy, has launched a multi-million dollar, multi-organisational research partnership project called the Start Eating Early Diet (SEED) study. The SEED study follows on from the Learning…

Gluten intolerance encompasses several types of gluten-related disorders, most notably coeliac disease. Avoidance of gluten in the diet is the cornerstone of coeliac disease management and therefore analysis to detect and quantitate gluten from wheat, rye, barley, and oats constitutes…