News

Canadian and British allergist societies have issued a statement setting out precautions and patient selection considerations that are important for safety with oral immunotherapy (OIT) or with baked milk or egg introduction. The statement follows recent news of the anaphylaxis…

The popularity of ghost kitchens – sometimes called dark, virtual or cloud kitchens – increased dramatically in Australia and many other parts of the world during COVID-19 lockdowns. These kitchen facilities exclusively prepare meals for takeaway or delivery, interacting with…

The lead author of new research into labelling of food sold online says their study shows the online food shopping environment is “a bit of a Wild West”. While product information displayed by online food retailers was found to be…

An allergen threshold of 0.5mg per 100g was recently proposed as a safe level to support precautionary allergen labelling (PAL). On behalf of the EAACI Taskforce on Food allergen thresholds, a group of experts have responded to the proposal, highlighting…

The third in a series of three meetings of an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was held in October/November 2021. The main purpose was to review and evaluate the evidence in support of…

Postdoctoral researcher Dr Melinda Hardy and her team at Melbourne’s WEHI have been awarded $1.1m NHMRC funding through the Ideas Grant scheme. The grant will support research to better understand what leads to the symptoms of gluten sensitivity and coeliac…