News

Exposure to environmental greenness in childhood appears to have an impact on the risk of developing allergic disease. Melbourne-based researchers have explored for the first time a possible link between exposure to environmental greenness and food allergy risk. Environmental greenness…

How fabulous to see so many colleagues online for the Joint AIFST/Allergen Bureau Food Allergen Webinar. Andreas Klieber showed some really great examples of labels before and after PEAL and discussed the implications that Food Manufacturers must consider (outside of…

This year’s International Women’s Day theme is Changing Climates: Equality today for a sustainable tomorrow – a theme that recognises the contribution of women and girls around the world, who are working to change the climate of gender equality and build a sustainable future. We caught up…

Canadian and British allergist societies have issued a statement setting out precautions and patient selection considerations that are important for safety with oral immunotherapy (OIT) or with baked milk or egg introduction. The statement follows recent news of the anaphylaxis…

The popularity of ghost kitchens – sometimes called dark, virtual or cloud kitchens – increased dramatically in Australia and many other parts of the world during COVID-19 lockdowns. These kitchen facilities exclusively prepare meals for takeaway or delivery, interacting with…

A peanut allergy treatment trial involving 200 children has brought remission in about half of the group, allowing them to stop treatment and safely eat peanut as frequently as they liked four years later. The research, led by the Murdoch…