News

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…

It has been 12 months since PEAL was gazetted into the Australian Food Standards Code.  As businesses continue their journey to reach compliance by February 2024, with a post transition period until February 2026, many are taking the opportunity to…

The lead author of new research into labelling of food sold online says their study shows the online food shopping environment is “a bit of a Wild West”. While product information displayed by online food retailers was found to be…

An allergen threshold of 0.5mg per 100g was recently proposed as a safe level to support precautionary allergen labelling (PAL). On behalf of the EAACI Taskforce on Food allergen thresholds, a group of experts have responded to the proposal, highlighting…

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…