News

A study funded by the National Institutes of Health (NIH) in the United States has found people with food allergies are less likely to become infected with SARS-CoV-2, the virus that causes COVID-19, than people who don’t have them. The…

We would like to formally recognise Maria Said of Allergy & Anaphylaxis Australia and Co-chair of the National Allergy Strategy for being awarded an Order of Australia in recognition of her incredible work and dedication to Australian’s living with allergic…

Allergens may be present in foods in the form of cross contact. The Allergen Bureau’s Voluntary Incidental Trace Allergen Labelling (VITAL®) Program defines cross contact as a residue or other trace amount of a food allergen that is unintentionally incorporated…

The Allergen Bureau’s Director Debbie Hawkes presented at the 1-day Food Safety & Risk & Compliance Conference in Auckland NZ on June 15. In today’s food and beverage industry, companies must be ready not only to mitigate food safety disruptions…

The FDA has issued draft guidance detailing how it will evaluate the public health importance of food allergens that are not among those currently identified by law in the United States. Current food allergens that require labelling include milk, eggs,…

Just as the food industry was learning to manage COVID-related shortages, Russia’s invasion of Ukraine has further increased critical supply chain issues. As the urgency around ingredient substitutions increases, so too does the risk of food fraud and economically-motivated adulteration…