News

Allergen Bureau and Food and Beverage Importers Association (FBIA) were pleased to collaborate on Wednesday 19 November to deliver an interactive allergen labelling workshop for food importers.  Participants worked through real-world labelling scenarios to identify errors, improve accuracy, and build confidence…

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…

Seaweed is rapidly emerging as a significant food source in North America and globally, driven by its nutritional benefits, sustainability, and versatility in food products. As seaweed enters mainstream diets and product lines, robust food safety controls, including allergen assessment…

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…