News

Allergen Bureau welcomes new member Zensho Holdings, Japan’s largest food service company!  Founded in 1982, Zensho is a leading food company and the largest food service company in Japan by sales. Zensho‘s corporate philosophy is “taking responsibility for the stability and…

While 1-2 per cent of the Australian population has been diagnosed with coeliac disease or wheat allergy, around 10 per cent report having non-coeliac gluten sensitivity, a condition that remains controversial due to the lack of scientific understanding of the…

Advanced glycation end-products (AGEs) are compounds formed during food processing. They have previously been implicated in the development of childhood food allergies, and their potential role has become clearer thanks to new research.   A group in Italy has demonstrated that…

Omalizumab, a medication approved in many countries for the treatment of asthma and hives, has shown potential in protecting against anaphylactic reactions in people with severe food allergies.   Early results from a large clinical trial in the US indicate that…

Internationally renowned allergy and immunology expert, Dr Paul Turner, has called for global food allergy clinicians to “team up and share data” in order to help improve precautionary allergen labelling.   In an editorial published in the European Journal of Allergy…

A UK inquest into a fatal anaphylactic reaction to peanuts in a takeaway pizza that was ordered online has highlighted areas for improvement that may help to save lives in the future.    In July 2020, James Atkinson, a 23-year-old with…