News

Researchers have shown that the choice of extraction buffer used in shellfish allergen analysis dramatically alters the allergen profile that is detected, measured and ultimately used for diagnosis and risk assessment. In an examination of allergens in black tiger prawns…

For consumers with food allergy, eating out remains one of the highest-risk environments. Through a survey of over 300 food business operators across 19 Brazilian cities, researchers have explored allergen knowledge and decision-making, as well as the psychological factors that…

Findings from one of Europe’s largest long-term assessments of gluten-free products suggest that gluten contamination in products marketed as gluten-free(<20 ppm) is rare and becoming even less common over time. Drawing on data collected between 2015 and 2024, researchers analysed…

Accurately detecting peanut allergens in processed foods is challenged by manufacturing processes that can alter protein structure and reduce the reliability of conventional protein-based methods such as immunoassays. A novel DNA-based approach has been proposed using an electrochemical biosensor designed…

The Allergen Bureau is delighted to congratulate on of our founders, Dr Tom Lewis, on receiving the 2026 Keith Farrer Award of Merit at the The Australian Institute of Food Science and Technology – AIFST‘s highest honour, recognising a truly…

Congratulations, Jasmine! The Allergen Bureau is incredibly proud to congratulate Jasmine on receiving the AIFST Food Safety Award at the 2026 The Australian Institute of Food Science and Technology – AIFST Convention this week. The AIFST Food Safety Award recognises…