News

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…

Allergens may be present in foods in the form of cross contact. The Allergen Bureau’s Voluntary Incidental Trace Allergen Labelling (VITAL®) Program defines cross contact as a residue or other trace amount of a food allergen that is unintentionally incorporated…

The FDA has issued draft guidance detailing how it will evaluate the public health importance of food allergens that are not among those currently identified by law in the United States. Current food allergens that require labelling include milk, eggs,…

Just as the food industry was learning to manage COVID-related shortages, Russia’s invasion of Ukraine has further increased critical supply chain issues. As the urgency around ingredient substitutions increases, so too does the risk of food fraud and economically-motivated adulteration…