News

The Australasian Society of Clinical Immunology and Allergy (ASCIA) has released updated infant feeding guidelines, reaffirming the importance of early allergen introduction in reducing food allergy risk. While the shift toward introducing allergenic foods in infancy is not new, the…

Following a FAO/WHO workshop on food allergen risk assessment held in Nanning, China in September 2025, a report has recently been published, offering insights into global efforts to strengthen capacity in understanding and managing food allergen risks. The workshop brought…

The fining of red wine is a longstanding practice used to improve clarity, stability and sensory balance. Traditionally, proteins such as egg white (albumin) and milk derivatives (casein) have been widely used as fining agents because they bind effectively to…

Effective cleaning is a cornerstone of food allergen management, but its importance is particularly acute in food service settings, where shared equipment, time pressure and variable practices increase the risk of cross-contact. Recent research examining common kitchen surfaces, such as…

In May, Allergy & Anaphylaxis Australia led Food Allergy Week 2026 to help raise awareness of food allergy and anaphylaxis across Australia. Australia continues to have one of the highest rates of food allergy and hospital anaphylaxis admissions in the…

During May, the Allergen Bureau participated in the Woolworths Group Technical Supplier Forums held across Sydney, Brisbane, Melbourne and Perth. These forums play an important role in strengthening quality and risk management across the supply chain by creating opportunities to…