News

It was previously thought best to delay the introduction of key allergenic foods like peanut and egg at least until after a child’s first birthday. Evidence now suggests that introducing such foods in the first 6-12 months reduces allergy risk.…

DBV Technologies, the French biotech company developing a skin patch to treat peanut allergy, has had their request for market approval turned down by the FDA. This comes as a significant setback for the company which is said to have…

How are food producers implementing the VITAL® Program on a practical basis? With its emphasis on risk assessment and action levels based on carefully determined reference doses, VITAL® helps producers comply with regulations for allergen management and labeling. But what does…

The Allergen Bureau is pleased to announce that Monash Health and the Monash Health Central Production Kitchen was selected as the winner of the 2020 AIFST Allergen Bureau ‘Julie Newlands Award’ for best practice food allergen management in Australia. The…

Food Allergy Research and Education (FARE), an American nonprofit organisation, has published a three-part report that pulls together two years of research into Precautionary Allergen Labelling (PAL), food market potential and consumer habits. It reveals that 85 million Americans avoid buying…

In 2017, new allergy prevention guidelines were issued in the US advising that peanut-containing foods should be introduced in the diet of infants at four to six months of age. A nationwide survey of US paediatricians has indicated that while…