News

The exact cause of coeliac disease – an autoimmune reaction to gluten – is uncertain. Recently, it has been suggested that the food additive microbial transglutaminase may be one of several contributing factors. Specific mutations in the immunity-related gene HLA-DQ…

Lab-based allergen analysis is a powerful tool to assist in robust and effective allergen management, but the use of the incorrect method or technique may actually increase the risk for both a food production site and the allergic consumer.  Understanding the choices and the limitations of analysis can assist food producers to develop a robust analysis program to support…

The UK Secretary of State, Michael Gove, has met with allergen groups and retailers to discuss proposed changes in the law around allergen labelling. The roundtable meeting with allergy groups, specialists and industry stakeholders, to discuss options for the introduction…

Two companies are competing for a peanut therapy market that is said to be around $US3 billion. Both are seeking approval from US regulators to start selling their products, which aim to reduce the severity of peanut allergy reactions. Phase…

The Allergen Testing Special Interest Group (AT-SIG) was first convened as a joint initiative of the Allergen Bureau and the National Measurement Institute (NMI) to provide an opportunity for those involved in allergen analysis to meet and discuss the complexities…

Shop225 in Pascoe Vale, Victoria, is the first pizzeria in Australia accredited for its gluten free options by Coeliac Australia. According to Coeliac Australia the pizzeria had to meet stringent requirements including laboratory testing, on-site auditing and staff training to…