The Allergen Bureau has just published a brand-new industry guide, Assessing Agricultural Cross Contact 2022, developed by a volunteer group of Allergen Bureau members to offer guidance to food businesses on id [...]
The European Commission has recently released its annual report of all the information shared in 2021 within the Alert and Cooperation Network (ACN), to which the Rapid Alert System for Food and Feed network (R [...]
A recent analysis shows remarkable levels of undeclared allergens on food labels. Avoiding allergic food is the mainstay of management since there is no curative treatment for food allergies. Therefore, mislabe [...]
The US Food and Drug Administration (FDA) has recently released its draft guidance for staff and stakeholders, which, after being finalized, will represent the agency’s non-binding approach to assessing t [...]
The European Academy of Allergy & Clinical Immunology (EAACI) task force on food allergen thresholds has evaluated the allergen threshold of 5mg per 100g recently proposed by a group of researchers. The gro [...]
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) experts recently gathered for the final session of a three-part consultation on risk assessment of food alle [...]
In Italy, some supermarkets affix signs to warn customers about the risk of buying pasta, bread and baked goods prepared with flours contaminated with mustard seeds. The problem is serious, as mus [...]
Sesame can create serious problems in allergic people and for this reason it is always expected that its presence (or possible contamination) is indicated on the label of food products. However, this is not alw [...]
In a recent study, a US-based research team found that one serving of some milk-alternative frozen dessert items might possibly cause an allergic reaction in extremely sensitive people. The resear [...]
According to a panel of specialists from the Global Allergy and Asthma European Network, unintentional presence of the 14 main food allergens below 0.5 mg per 100 g is unlikely to jeopardize most food allergy p [...]
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