News

In celebration of our 10th AGM, it was so great to host our first face to face AGM since the pandemic, October 27 at the VIBE hotel North Sydney. The meeting was also available virtually. After the official welcome to…

The increasing use of plant-based proteins has seen greater uptake of lupin in the worldwide food market. While less than one percent of the Australian population is believed to have a lupin allergy, reports of lupin allergy are increasing globally.…

Despite high uptake of early peanut introduction among Australia infants after the 2016 guideline changes, more still needs to be done to prevent the development of peanut allergy. The allergy experts at Melbourne’s Murdoch Children’s Research Institute have described the…

In a recent Food Safety Magazine article, Ignacio Garamendi, the Executive Director for International Life Sciences Institute (ILSI) Europe, asks “With allergies and their health impacts on the rise, what can we do to help improve food safety and health?”…

Fungus-related foods, such as edible mushrooms, mycoprotein, and fungi-fermented foods, can cause fungus food allergy syndrome (FFAS) by allergic cross-reactivity with airborne fungi. FFAS may involve one or more target organs, with various allergy symptoms ranging from oral allergy syndrome…

The Allergen Bureau’s VITAL (Voluntary Incidental Trace Allergen Labelling) Program is a standardised allergen risk assessment process for food industry. Our team maintains an active list of priorities for upgrades to VITAL Online based on VITAL Online user suggestions. These…