News

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…

Australia’s food labelling requirements are not explicitly extended to online settings. The extent to which labelling information is available in these increasingly important food environments has been assessed for the first time, revealing a disturbing lack of food allergen information…

Amendments to the mandatory food allergen labelling requirements were made to the Australia New Zealand Food Standards Code (FSANZ) in February 2021. Having enjoyed a three-year transitional period, all products manufactured after 25 February 2024 must comply with new requirements.  …