News

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…

The third in a series of three meetings of an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was held in October/November 2021. The main purpose was to review and evaluate the evidence in support of…

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…