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Used effectively, food processing technologies can offer ways to reduce allergenicity of some products. According to a recent review, while single processing technologies may fall short of reducing allergens to safe levels, Combined Processing Technology (CPT) is emerging as a…

The UK Food Standards Agency (FSA) is seeking stakeholder comments on proposed best practice guidance for providing allergen information on non-prepackaged foods. This guidance targets retailers, caterers, and other food service businesses in England, Wales, and Northern Ireland, including those…

A recent review has highlighted the potential of human milk oligosaccharides (HMOs), which are naturally occurring in human breast milk, in preventing and managing food allergies, particularly in infants. The first 1000 days of an infant’s life is a critical…

Alternative proteins such as plant-based meats are often developed through novel processing technologies that create complex structures and matrix effects to provide desired food properties and functionalities. An efficient protein extraction method has been developed to overcome the challenges to…

An allergic transfusion reaction is a potentially life-threatening side effect of blood transfusion. A recent study from Japan has uncovered a potential link between allergic transfusion reactions and food allergens present in the blood of donors. It has previously been…

Researchers in Western Australia have proposed a possible new theory that links high maternal thiamine intake during pregnancy with increased rates of infant food allergies and eczema. The theory follows a study that found higher maternal white bread consumption during…