News

Current guidelines recommend introducing solid foods to infants between four to six months of age and introducing the common food allergens by 12 months of age to minimise risk of developing childhood food allergy. Australian researchers have looked at whether…

The third in a series of three meetings of an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was held in October/November 2021. The main purpose was to review and evaluate the evidence in support of…

More than two million people in the UK have been diagnosed with food allergy, and the majority (75 per cent) still eat bread and other bakery items such as brownies, cakes, and doughnuts. A recent report by global French-style bakery…

The Allergen Bureau is proud to welcome our newest Full Member – SPC SPC is a proud manufacturer of fruit and vegetables, based in the Goulburn Valley Region of Victoria, Australia.SPC is committed to the important role it plays in…

The UK Food Standards Agency (FSA) has launched a consultation to gather views from businesses and consumers on the use of voluntary precautionary allergen labelling (PAL) on food packaging, also known as “may contain” statements. Recent studies, including those conducted…

Postdoctoral researcher Dr Melinda Hardy and her team at Melbourne’s WEHI have been awarded $1.1m NHMRC funding through the Ideas Grant scheme. The grant will support research to better understand what leads to the symptoms of gluten sensitivity and coeliac…