News

Precautionary allergen labelling (PAL) on pre-packaged food is a critical tool used by the food industry to communicate potential risks of unintended allergen presence (UAP) for people with food allergies. The World Allergy Organization Consensus on the Use of PAL…

Dry cleaning methods are used in chocolate production to avoid the impact of water on chocolate quality and food safety. However, undeclared milk in non-dairy chocolate products is a frequent cause of food recall, possibly due to ineffective cleaning between…

Used effectively, food processing technologies can offer ways to reduce allergenicity of some products. According to a recent review, while single processing technologies may fall short of reducing allergens to safe levels, Combined Processing Technology (CPT) is emerging as a…

The UK Food Standards Agency (FSA) is seeking stakeholder comments on proposed best practice guidance for providing allergen information on non-prepackaged foods. This guidance targets retailers, caterers, and other food service businesses in England, Wales, and Northern Ireland, including those…

Thank you to all stakeholders and VITAL Program users who have reached out regarding the launch of VITAL® 4.0, the summary document, FAQs, and the updated Food Industry Guide to the VITAL Program. Some of you have requested clarification on…

A recent review has highlighted the potential of human milk oligosaccharides (HMOs), which are naturally occurring in human breast milk, in preventing and managing food allergies, particularly in infants. The first 1000 days of an infant’s life is a critical…