News

There are many challenges to producing oats for people who are sensitive to gluten. Three Farmers, a grower’s group in Western Australia, are facing these challenges head-on to secure a slice of the wheat-free oat niche. Three Farmers have developed…

How well allergen labelling information is understood can impact life-or-death decisions. Experts at the Netherlands’ University of Utrecht and TNO have explored exactly how those with and without food allergy interpret allergen labelling information. Two hundred consumers were involved in…

Global management consultancy RQA Group maintain that up to half of all food and drink recalls caused by allergens could be prevented by avoiding ‘Never Events’. The term is borrowed from the healthcare sector, where Never Events are defined as…

Compliance with US Food and Drug Administration final rule for gluten free claims on fermented and hydrolyzed foods came into effect on August 13, 2021. The final rule affects foods such as yogurt, sauerkraut, pickles, cheese, green olives, vinegar, beers,…

The Allergen Bureau Food Allergen Fundamentals presentation gives a general overview of food allergens and provides references to a variety of resources available to assist the food industry with the complex task of managing allergens. This presentation has been developed as a…

The Allergen Bureau is pleased to announce that Dean Stockwell has been appointed to the Allergen Bureau Board as an Invited Director. Dean is an experienced professional with an extensive career in the food sector. Dean has graduate qualifications in…