News

Risk assessment forms the basis of allergen management. But despite the development of robust allergen risk assessment approaches, practical use of these is not yet widespread in the food industry. The ILSI Expert Group on ‘Food Allergen Quantitative Risk Assessment…

As focus on insects as a food source intensifies, researchers from the James Cook University are working with the Australian Government’s National Measurement Institute (NMI) to identify insect proteins that may be potential allergens. This information is being used to…

According to a recent article by Glen Neal, General Manager Risk Management and Intelligence, Food Standards Australia New Zealand, the science is aligning on thresholds. But what does this mean for ‘may contain’ type PAL statements? It was noted in…

It’s that time of the year again to reflect on the progress and achievements of your business and nominate for the joint Allergen Bureau/Australian Institute of Food Science and Technology (AIFST) Julie Newlands Award for best practice food allergen management.…

While lentils are naturally gluten-free, farming practices may cause lentils to come into contact with wheat, barley, or rye while being grown, harvested, or stored. After several consumer complaints about errant grain in whole, dry lentils, a 2021 survey has…

We would like to formally recognise Maria Said of Allergy & Anaphylaxis Australia and Co-chair of the National Allergy Strategy for being awarded an Order of Australia in recognition of her incredible work and dedication to Australian’s living with allergic…