News

A group of leading scientists from around the world recently gathered in Rome for a joint FAO/WHO expert consultation to determine for people with coeliac disease how much gluten can safely be present in foods that aren’t labelled gluten-free. Chaired…

Understanding powder behaviour could help manufacturers and caterers reduce contamination risks and comply with allergen management standards. A recent study explored how five common powders—skim milk, infant formula, wheat flour, buckwheat flour and soybean flour—behave when dropped from a height.…

The Allergen Bureau extends its sincere condolences to the Allen family. Dr Katie Allen was a foundational member of the Allergen Bureau’s VITAL Scientific Expert Panel (VSEP) from 2011–2019. Working alongside international experts in the field of food allergy, her…

The FAO and WHO have released a new executive summary report outlining the recommendations of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens – reference dose(s) for cereals containing gluten or gluten, held in Rome…

A U.S. man who died earlier this year after eating a beef burger is thought to be the first person to have succumbed to red meat allergy triggered by a tick bite.   The diagnosis was recently confirmed through post mortem…

A major review led by researchers at the University of Melbourne has redefined non-coeliac gluten sensitivity (NCGS) as a gut–brain issue, rather than a gluten-related condition.  NCGS is a condition characterised by intestinal and extraintestinal symptoms related to the ingestion…