News

We recently caught up with Jo Price from HJ Langdon & Co. on winning last year’s Allergen Bureau/AIFST Julie Newland’s Award. This award recognises the late Julie Newlands, inaugural director and honorary treasurer of the Allergen Bureau, and a fabulous and…

According to a recent article by Glen Neal, General Manager Risk Management and Intelligence, Food Standards Australia New Zealand, the science is aligning on thresholds. But what does this mean for ‘may contain’ type PAL statements? It was noted in…

It’s that time of the year again to reflect on the progress and achievements of your business and nominate for the joint Allergen Bureau/Australian Institute of Food Science and Technology (AIFST) Julie Newlands Award for best practice food allergen management.…

A new, three-year, oral immunotherapy (OIT) trial in the UK will investigate whether commonly available peanut and milk products, taken under medical supervision, can be used as a treatment for people with food allergies. The trial aims to explore alternatives…

While lentils are naturally gluten-free, farming practices may cause lentils to come into contact with wheat, barley, or rye while being grown, harvested, or stored. After several consumer complaints about errant grain in whole, dry lentils, a 2021 survey has…

A Japanese study has shown how easy it is to unintentionally contaminate kitchen utensils with wheat allergens while cleaning. The study authors used a scrubbing sponge and detergent to clean a bowl coated with 10g of liquid batter, then used…