News

A major new meta-analysis has examined risk factors associated with developing food allergy in childhood, drawing on evidence from 190 studies covering 2.8 million people. The analysis confirms that fewer than 5 in 100 babies are expected to develop a…

While demand for gluten-free foods has grown rapidly in recent years, driven by coeliac disease, gluten sensitivity and broader “free‑from” trends, many products continue to fall short on nutrition, texture and flavour. A new Research Topic launched by Frontiers in…

The Australasian Society of Clinical Immunology and Allergy (ASCIA) has updated its guidance on early introduction of solid foods to support food allergy prevention, based on new evidence. The advice applies to all babies, including those with eczema, existing food…

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…