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In early 2020, the FAO and WHO jointly established an Expert Consultation on Risk Assessment of Food Allergens. This global group, made up of scientists, regulators, physicians, clinicians and risk managers from academia, government, and the food industry, was formed…

The Food and Agriculture Organization (FAO) is a specialized agency of the United Nations that leads international efforts to defeat hunger. Recognizing the critical impact of food allergies on some of the world’s most vulnerable populations, earlier this year the…

AIFST21 Conference: Food Science – delivering in a changing world NEW DATES 11, 12, 19 & 21 OCTOBER  2021 VIRTUAL CONVENTION REGISTRATIONS NOW OPEN The AIFST 2021 Virtual convention is less than one month away.  The AIFST is looking forward to…

There are many challenges to producing oats for people who are sensitive to gluten. Three Farmers, a grower’s group in Western Australia, are facing these challenges head-on to secure a slice of the wheat-free oat niche. Three Farmers have developed…

How well allergen labelling information is understood can impact life-or-death decisions. Experts at the Netherlands’ University of Utrecht and TNO have explored exactly how those with and without food allergy interpret allergen labelling information. Two hundred consumers were involved in…

Global management consultancy RQA Group maintain that up to half of all food and drink recalls caused by allergens could be prevented by avoiding ‘Never Events’. The term is borrowed from the healthcare sector, where Never Events are defined as…