News

The Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) project set out to develop evidence-based approaches and tools for management of allergens in food, and to use this knowledge to help food allergic consumers manage their condition. A…

Following a twelve-month transition period from the date of gazettal, Food Standards Australia New Zealand (FSANZ) is reminding food businesses that mandatory allergen labelling requirements for lupin commenced on 26 May 2018. FSANZ CEO, Mark Booth, said lupin is a…

People with coeliac disease are advised to entirely eliminate gluten from their diet to avoid intestinal inflammation and other chronic illnesses. However, a new study indicates that many people following a gluten free diet accidentally consume gluten at levels that…

The milk protein beta-lactoglobulin is one of the main causes of allergy symptoms in those allergic to cow’s milk. AgResearch scientists in New Zealand have demonstrated that a major allergen like beta-lactoglobulin can be eliminated from cow’s milk using genome…

The Allergen Bureau is delighted to be collaborating with the New Zealand Institute of Food Science and Technology (NZIFST) to offer the inaugural Allergen Bureau Award for best practice food allergen management, to be presented at the NZIFST Conference 2018…

In 2004, the Food Allergen Labeling and Consumer Protection Act (FALCPA) stipulated specific labelling requirements for the eight most significant food allergens in the US: milk; soy; gluten; egg; tree nut; peanut; fish; and crustacean shellfish. Since then, sesame has…