News

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…

Nestlé Health Science has entered into an agreement to buy Aimmune Therapeutics, the company that developed and launched the only FDA-approved treatment for peanut allergy. Palforzia® is an oral immunotherapy designed to help reduce the frequency and severity of allergic…

The National Allergy Strategy has developed and launched a new ‘All about Allergens’  free online training program for hospital food service providers, ward staff and volunteers. The new training program was launched by the Hon Greg Hunt, Minister for Health,…

Independent reviewers have assessed the research activities of the UK Food Standards Agency’s (FSA) Food Allergy and Intolerance Research (FAIR) program. The draft report has prompted several interim recommendations that will help determine the way government-commissioned research into food hypersensitivity is…