News

The rise in popularity of meat-substitute products may introduce higher consumption of concentrated forms of pea- and other plant-protein isolates than in traditional diets, and this may cause allergic reactions even in people who have never had problems eating these…

By Hesrie van Heerden, Food & Allergy Consulting & Testing Services, South Africa The 3rd Food Allergen Management Symposium (FAMS2019), Melbourne, 13-16 May 2019, was a remarkable event. From the first night delegates were warmly welcomed with the famous Australian…

Through an educational grant from the Starship Foundation and the support of the Australasian Society of Clinical Immunology & Allergy (ASCIA), a number of anaphylaxis resources have now been translated into Maori, Samoan and Tongan languages. The information sheets that have…

Many theories have been posed to explain the rise in childhood food allergies in western countries. Recent studies point to an impaired skin barrier – which has long been linked to the development of eczema, allergic rhinitis, asthma, and food…

Food Allergy Week (26 May – 1 June) is an initiative by Allergy & Anaphylaxis Australia that aims to increase community awareness about food allergy in an effort to promote understanding and ultimately help protect those at risk. One of…

Allergen awareness, knowledge and labelling practices within the foodservice sector have come under a lot of scrutiny in recent times, and it would seem this is for very good reason. A German study of restaurant staff has revealed several critical…