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The milk protein beta-lactoglobulin is one of the main causes of allergy symptoms in those allergic to cow’s milk. AgResearch scientists in New Zealand have demonstrated that a major allergen like beta-lactoglobulin can be eliminated from cow’s milk using genome…

The Allergen Bureau is delighted to be collaborating with the New Zealand Institute of Food Science and Technology (NZIFST) to offer the inaugural Allergen Bureau Award for best practice food allergen management, to be presented at the NZIFST Conference 2018…

In 2004, the Food Allergen Labeling and Consumer Protection Act (FALCPA) stipulated specific labelling requirements for the eight most significant food allergens in the US: milk; soy; gluten; egg; tree nut; peanut; fish; and crustacean shellfish. Since then, sesame has…

Recent reports indicate the global food allergen testing market was valued at USD 518 million in 2016 and new projections claim it is expected to reach USD 921 million by 2025, growing at a compound annual growth rate (CAGR) of…

Food Allergy Week is an important annual initiative of Allergy & Anaphylaxis Australia that aims to raise awareness about food allergy in Australia, help reduce the risk of a reaction for those living with food allergy and help manage potentially…

Food Standards Australia New Zealand (FSANZ) is working on a proposal to implement a Plain English Allergen Labelling (PEAL) system, which should result in simpler, clearer, more easy-to-understand labels. The Australia New Zealand Food Standards Code already contains a mandatory…