News

Research carried out at the University of Michigan has revealed that a plant fibre commonly used as a supplement and prebiotic may offer new hope as a treatment for food allergies. Published in Nature Materials, the study showed an inulin…

As we approach a significant milestone for the Allergen Bureau in 2025, it is an opportune time to look back and reflect on the ongoing collaboration to develop best practice food allergen management. As featured in the latest edition of…

We are immensely proud to announce that Board member and treasurer Debbie Hawkes, a long-standing contributor to the Allergen Bureau, has been honoured with the Exceptional Leadership in the Food Industry Award at the NZIFST 2024 Annual Conference.  Debbie’s journey…

The development of products like gluten-free cookies continues to pose technological challenges, particularly concerning texture and appearance. Researchers in Peru aimed to formulate gluten-free cookies by experimenting with different proportions of flour made from the pseudocereal cañihua. Cañihua flour is…

The dual allergen exposure hypothesis proposes that exposure to food antigens through the skin at a young age is more likely to lead to allergy whereas early oral consumption is more likely to lead to tolerance. New research suggests treatments…

Pollen Food Syndrome, commonly referred to as oral allergy syndrome, is a hypersensitivity reaction to fruits, vegetables and nuts, usually causing mild irritant symptoms such as itching of the mouth, lips and throat when these plant foods are eaten in…