News

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…

A missing piece in the link between the skin and the development of food allergies has been discovered by a team from Wellington’s Malaghan Institute of Medical Research. Immunologists have long been aware that exposure to allergens through the skin…

Results from a small clinical trial suggest children who are severely allergic to milk may be able to start tolerating it if they are given tiny amounts of baked milk powder followed by progressively larger doses. About 3 per cent…