News

The ad hoc joint FAO/WHO expert consultation on risk assessment of food allergens has released a report on whether certain foods and ingredients, such as highly refined components, that are derived from the list of foods known to cause hypersensitivity…

The FAMS Organising Committee is thrilled to announce planning has commenced for the 6th Food Allergen Management Symposium (FAMS), scheduled to take place from May 20th to 22nd, 2025, in Sydney. We’re reaching out early to assist with your 2025…

A report on food allergens has just been released by High-Speed Training, a private UK company. It presents data from an online YouGov survey conducted with 2,134 UK participants in January 2024. The report aims to highlight the level of…

The rules in Australia and New Zealand for declaring allergens in food changed in February 2024. To support food businesses in managing the requirements, the New Zealand Ministry of Primary Industry (MPI) has released a guidance document. The new ‘Plain…

‘Bread Free’ is a start-up company formed by young entrepreneurs in Spain who claim to have developed a process to separate the gluten component from cereals. This enables the production of wheat and other cereal flours that can be safely…

Quantitative gluten testing must usually be carried out in a laboratory setting due to the use of technical equipment and reagents. Responding to a need for more simple and affordable methods, researchers have developed a gluten-sensitive colour-changing biosensor.   The biosensor…