News

Australian research based on analysis of more than 7,000 children shows a 17% decline in egg allergy rates since updated infant feeding guidance encouraging early introduction was introduced in 2016 — the first clear national-level evidence of this trend.

In May, the Allergen Bureau visited New Zealand to host a free industry forum in Auckland focused on today’s evolving challenges in allergen management. Held at the AsureQuality Auckland Laboratory, the session brought together industry representatives and experts from across…

Celebrating a milestone nearly two decades in the making, many years after the Allergen Bureau and its VITAL Scientific Expert Panel (VSEP) in 2011 began championing evidence-based science to guide allergen risk management and communication, we’re proud to see the…

The Australasian Society of Clinical Immunology and Allergy (ASCIA) has released updated infant feeding guidelines, reaffirming the importance of early allergen introduction in reducing food allergy risk. While the shift toward introducing allergenic foods in infancy is not new, the…

Following a FAO/WHO workshop on food allergen risk assessment held in Nanning, China in September 2025, a report has recently been published, offering insights into global efforts to strengthen capacity in understanding and managing food allergen risks. The workshop brought…

The fining of red wine is a longstanding practice used to improve clarity, stability and sensory balance. Traditionally, proteins such as egg white (albumin) and milk derivatives (casein) have been widely used as fining agents because they bind effectively to…