News

An international expert consultation on Qualitative Risk Assessment of Food Allergens took place this week (16–20 June 2025) at FAO Headquarters in Rome. Led by FAO and WHO, the meeting brought together global experts to develop science-based guidance to help…

Despite many guidelines and interventions having been proposed, accidental exposure to food allergens in when eating out remains a significant risk for food allergic consumers and the businesses serving them. A recent review has highlighted the three major allergen hazards in food service and proposes three solutions to address them.  According to the review, hidden allergens, cross-contamination, and…

One of the standout moments from FAMS 2025 was the strong spirit of collaboration and the multidisciplinary approach to tackling the complex challenges in food allergy care and communication. Using this approach, a working group led by the National Allergy…

Sustainable agricultural practices in wheat cultivation, such as green manuring and crop rotation with soy and mustard, offer environmental benefits by reducing pesticide and herbicide usage. However, these practices introduce risks of allergen cross-contamination in wheat-based products. Researchers in Italy…

A recent study evaluated the effectiveness of video-based allergy training for catering personnel in restaurants, schools, and hospitals. The study involved 619 participants who completed pre-test surveys to assess their demographic data, attitudes, and knowledge levels regarding food allergies. Following…

Inclusion of a technical article in the Allergen Bureau Newsletter is benefit of platinum sponsorship for FAMS 2025.  Inclusion in our newsletter in does not infer any preference or endorsement, real or implied.  As food allergens can trigger a life-threatening…