News

The Allergen Bureau is pleased to welcome its latest member, Ferrero Group, to our community of dedicated organisations that support Best Practice Allergen Management. Ferrero has joined as a regional member and we look forward to collaborating with them and…

Following amendments to the Australia New Zealand Food Standards Code in 2021, the transition to Plain English Allergen Labelling (PEAL) has now reached its final milestone. The PEAL requirements were introduced under Proposal P1044 and incorporated into Standard 1.2.3 –…

Last month, we explored the application of VITAL® by suppliers of raw materials and ingredients. Central to the VITAL philosophy is a hierarchy of allergen management: The Allergen Bureau maintains that appropriate application of the VITAL Program — a quantitative…

A major new meta-analysis has examined risk factors associated with developing food allergy in childhood, drawing on evidence from 190 studies covering 2.8 million people. The analysis confirms that fewer than 5 in 100 babies are expected to develop a…

While demand for gluten-free foods has grown rapidly in recent years, driven by coeliac disease, gluten sensitivity and broader “free‑from” trends, many products continue to fall short on nutrition, texture and flavour. A new Research Topic launched by Frontiers in…

The Australasian Society of Clinical Immunology and Allergy (ASCIA) has updated its guidance on early introduction of solid foods to support food allergy prevention, based on new evidence. The advice applies to all babies, including those with eczema, existing food…