News

A recent article in Current Allergy and Asthma Reports highlights a growing issue of allergic reactions to a wide number of legumes. Researchers found that, beyond peanuts and soybeans, other legumes such as peas, chickpeas, lentils, and lupins are emerging…

A groundbreaking trial for a new peanut allergy treatment is set to begin in Melbourne, Sydney, and Perth. The new medication targets antibodies in the body’s own immune system that cause peanut allergy reactions, aiming to alter them and stop…

Research carried out at the University of Michigan has revealed that a plant fibre commonly used as a supplement and prebiotic may offer new hope as a treatment for food allergies. Published in Nature Materials, the study showed an inulin…

As we approach a significant milestone for the Allergen Bureau in 2025, it is an opportune time to look back and reflect on the ongoing collaboration to develop best practice food allergen management. As featured in the latest edition of…

We are immensely proud to announce that Board member and treasurer Debbie Hawkes, a long-standing contributor to the Allergen Bureau, has been honoured with the Exceptional Leadership in the Food Industry Award at the NZIFST 2024 Annual Conference.  Debbie’s journey…

The development of products like gluten-free cookies continues to pose technological challenges, particularly concerning texture and appearance. Researchers in Peru aimed to formulate gluten-free cookies by experimenting with different proportions of flour made from the pseudocereal cañihua. Cañihua flour is…