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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…

The gastrointestinal tract constantly encounters food particles and bacteria capable of triggering an immune reaction. In normal conditions, specialised immune cells, called peripherally induced regulatory T cells (pTreg cells), help prevent unnecessary inflammation and ensure the body tolerates food and…

Researchers at Yale School of Medicine have proposed a novel hypothesis: skin injury can trigger food allergies.   Using a laboratory mouse model, the researchers found that when food proteins were introduced into the gut shortly after a skin injury –…

Previous research suggests management of coeliac disease by strictly avoiding dietary gluten may not be entirely effective, while also greatly increasing the burden of the disease. A small number of people with diagnosed coeliac disease are taking part in a…

Colostrum, the nutrient-rich form of milk produced immediately after birth, is often referred to as ‘liquid gold’ for its ability to protect infants against infections and promote gut health. Australian research has now shown a link between adequate colostrum intake…

A step closer – risk based precautionary allergen labelling statements, explained simply in new video by FAO and WHO.  With over 220 million people worldwide living with food allergies, clear and accurate labelling is essential—but current approaches often err on…