News

The Allergen Bureau is delighted to be collaborating with both the New Zealand Institute of Food Science and Technology (NZIFST) and the Australian Institute of Food Science and Technology (AIFST) to offer Allergen Bureau Awards for best practice food allergen…

Global life science analytic company SCIEX has announced that its mass spectroscopy method for analszing food allergens has received the First Action Official Method (FAOM) classification from AOAC International’s Official Methods Board. The method is said to provide far greater confidence…

Up to 20 percent of the Australian adult population is estimated to avoid gluten, far exceeding the estimated prevalence of gluten-related disorders, such as coeliac disease. This suggests many people may be choosing to go gluten-free for non-medical reasons, and…

Guidelines around infant feeding and allergy prevention have changed around the world over the last 18-24 months, reflecting new evidence that suggests early introduction of potentially allergenic foods may have a protective effect, especially if introduced concurrent to breastfeeding. Despite…

Gluten triggers an immune response in those with coeliac disease. However, the mechanism by which it does this involves several other biochemicals. One of these, the enzyme transglutaminase 2 (TG2) which modifies the structure of gluten in the small intestine,…

A Boston-based food start-up is manufacturing baby foods specifically designed to introduce eight common food allergens to infant diets. With evidence to suggest early exposure to allergens may help to prevent the development of food allergy, Adeo Health Science recently…