News

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…

Early-life feeding practices are reshaping the landscape of childhood allergy prevention. New evidence from the U.S. shows that introducing allergenic foods like peanuts during infancy is not only safe but has significantly reduced the rates of food allergies in young…