News

The AGM is an opportunity for Allergen Bureau members to stay informed of the strategy and achievements of the Allergen Bureau for the prior year, and to ensure they are aware of the financial position of the organization and how…

Jasmine Lacis-Lee is a specialist in food safety management within the Australian food manufacturing industry. Jasmine has a Bachelor of Science, with more than 20 years’ experience as a food microbiologist and over 15 years’ experience working in the food…

Precautionary allergen labelling (PAL) such as “may contain traces of” is often used by food manufacturers but is generally unhelpful for consumers. Following widespread consultation, a voluntary labelling declaration has been proposed, to indicate that any unintended presence of an…

Milk is one of the leading causes of fatal or near-fatal food-induced anaphylactic reactions globally. Because of this, most countries require milk to be declared on a food label when present as an ingredient, yet undeclared milk is the most…

With the rise in availability of frozen and on-the-go meals, US-based researchers have looked at the extent of undeclared allergens or labelled allergens that are not actually present at detectable levels in these foods. Using a 7-plex immunoassay capable of…

An analysis of published studies looking at products labelled gluten-free, foods that are naturally gluten-free and gluten free meals prepared in food services has indicated that over 15 per cent of these products contain gluten at levels greater than 20…