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The ABC’s Catalyst program setup a pop-up allergy clinic in Sydney with expert immunologists Professor Dianne Campbell and Professor Connie Katelaris to help uncover why Australia is ‘the allergy capital of the world’, and to look at the latest science…

BRC Global Standards (BRCGS) company have just released the latest issue of the Gluten-Free Certification Program (GFCP) Global Standard. In the absence of a cure for coeliac disease and non-coeliac gluten sensitivity, a strict gluten-free diet is needed to avoid…

An international research collaboration previously found that children with allergy to cow’s milk have markedly different bacteria in their gut than healthy children. To see if those differences contribute to the development of allergies, researchers have taken faecal samples from…

When a person has an allergic reaction, the amount of the offending food they have consumed is one of the factors that determines the severity of their reaction. When food producers assess the risk from unintended allergen presence in a…

The Allergen Bureau was pleased to welcome seven new small to medium enterprises as Associate Members: Category A, B or C in our 2018 membership year. Allergen Bureau Associate Memberships provide an effective way for organisations of less than 100…

In a nationally representative population-based survey of more than 40,000 US adults, around 19 per cent reported having a food allergy. However when questioned further, only an estimated 10 per cent reported having symptoms consistent with a ‘convincing’ allergic reaction…