News

Infant formulas are typically formulated with cow’s milk protein. However, given the number of infants allergic to cow’s milk proteins, Nestlé is developing an alternative formula based on 5 potato protein microparticles, carbohydrate and fat. The company has just filed…

A study commissioned by UK foodservice solutions company, Trade Interchange, indicates more needs to be done in the foodservice and hospitality sector to prevent cross contact of allergens in the supply chain. The company, which offers software for automating collection…

The Allergen Bureau is thrilled to be collaborating with the Australian Institute of Food Science and Technology (AIFST) to offer the inaugural Allergen Bureau ‘Julie Newlands’ Award for best practice food allergen management, to be presented at the AIFST Convention…

Researchers in the Netherlands have called for greater guidance on precautionary allergen labelling following a study that showed people with food allergy regularly have allergic reactions because of the absence of clear precautionary labelling on products. In the study by…

The Allergen Bureau is delighted to welcome the Almond Board of California as a new Full Member organisation. Almond Board of California has upgraded their previous Associate Member level membership in recognition of both the greater benefits available and the…

Whether individual differences in the big five personality traits (neuroticism, extraversion, openness, agreeableness, and conscientiousness) are related to greater food allergy-related problems in everyday life has been explored by researchers at New Zealand’s University of Otago. Over 100 adults with…