News

While demand for gluten-free foods has grown rapidly in recent years, driven by coeliac disease, gluten sensitivity and broader “free‑from” trends, many products continue to fall short on nutrition, texture and flavour. A new Research Topic launched by Frontiers in…

The Australasian Society of Clinical Immunology and Allergy (ASCIA) has updated its guidance on early introduction of solid foods to support food allergy prevention, based on new evidence. The advice applies to all babies, including those with eczema, existing food…

The Allergen Bureau is exploring a critical issue in allergen management: how cross contact information should be communicated through the supply chain to support accurate labelling decisions.This two-part series examines differing industry perspectives and clarifies how the VITAL® Program framework…

Food manufacturers rely on environmental swabs to confirm that cleaning procedures in production facilities are effective and that no unintentional food allergens remain on surfaces or in products. These swabs are typically sent to third-party laboratories for analysis. However, delays…

The potential for spices and herbs to trigger allergic reactions, especially in children, is increasingly being recognised. A recent review draws together evidence from clinical studies, case reports, and regulatory sources to explore how allergies to spices and herbs are…

For parents of infants, allergen “starter packs” are marketed as a way to simplify the early introduction of allergenic foods, offering sachets of powdered allergens. However, concerns have been raised by paediatric allergy experts about whether these products truly make…