News

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…

This May, the Allergen Bureau proudly supports Food Allergy Week, an initiative led by Allergy & Anaphylaxis Australia (A&AA) to raise awareness and promote safety for the more than 1.5 million Australians living with a food allergy. Held annually in…

US software development company EveryBite is working to improve the dining experience for people with food allergies.  It allows diners to personalise their menu based on specific ingredients, filtering out dishes containing any of the key allergens. Everybite’s SmartMenu platform…

A guidance for Industry: Questions and Answers Regarding Food Allergen Labeling (Edition 5) This final guidance will replace both the draft and final guidance documents on food allergen labeling that were issued in November 2022, and consists of questions and…