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Food allergies affect approximately 8 per cent of children in the US and around 10 per cent of adults, but their impact is not evenly distributed across the population. The American Academy of Allergy, Asthma & Immunology (AAAI) has issued…

Linseed, derived from the flax plant (Linum usitatissimum) and also known as flaxseed, is valued for its nutritional content and other dietary properties. As consumption of linseed has increased, there has been a corresponding rise in reported linseed allergies, often…

The UK Food and Drink Federation (FDF) has published new guidance to help food manufacturers prevent, manage, and investigate food allergen-related incidents or ‘near-misses’. This comprehensive guide offers practical advice on preventing future food product recalls by addressing the most…

Precautionary allergen labelling (PAL) on pre-packaged food is a critical tool used by the food industry to communicate potential risks of unintended allergen presence (UAP) for people with food allergies. The World Allergy Organization Consensus on the Use of PAL…

Dry cleaning methods are used in chocolate production to avoid the impact of water on chocolate quality and food safety. However, undeclared milk in non-dairy chocolate products is a frequent cause of food recall, possibly due to ineffective cleaning between…

Used effectively, food processing technologies can offer ways to reduce allergenicity of some products. According to a recent review, while single processing technologies may fall short of reducing allergens to safe levels, Combined Processing Technology (CPT) is emerging as a…