With allergy now the most common chronic disease in Europe, a new report highlights how robust near-miss reporting throughout industry can recognise trends and potentially prevent serious allergic reactions and fatalities.
With experts in the dark as to why numbers of childhood allergies are increasing, safe food options are critical, says Kirsty Dingwall, founder of Angelic Free From – a UK brand that has launched what it claims is the first dedicated kids' top 14-allergen-free...
Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised...
The Natasha Allergy Research Foundation, the charity set up by the parents of Natasha Ednan-Laperouse who died aged 15 from a severe food allergic reaction, has set up a clinical trial in the UK that will investigate if commonly-available peanut and milk...
A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
Out-of-home (OOH) food and drink firms should ‘do the right thing’ and ‘demonstrate a strong commitment to food safety’, without the threat of legislation, says Instinctif Partners, which gives advice to brands on risk and crisis management.
Finnish food tech firm Spectral Engines has scooped up first prize in an EU competition for its food sensor that analyses ingredients, nutrients and detects allergens.
A UK takeaway owner has been fined £2,000 and ordered to pay £200 in costs after admitting selling dishes labelled as containing lamb and almonds which were actually mutton and peanuts.
Researchers say they have “moderate certainty” that introducing allergenic food such as peanuts or egg at an early age reduces risk of developing allergies.
Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.
Developing food allergies are a reliable indicator of the chances of acquiring other allergies such as asthma and allergic rhinitis, a US study has demonstrated.
The chances of a food allergy in the brother or sister of an affected child are only marginally higher than in the general population, a study has concluded.
By Bjorn Thumas, director of business development, at TOMRA Sorting Food
According to the World Health Organization (WHO), an estimated 600 million people – almost 10% of the global population – fall ill after eating contaminated food.
Protein ingredients are facing major challenges in developed markets, with stagnation in technical applications and uncertainty over health and sports markets, according to a report from Giract.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
A recall in the UK due to paprika containing undeclared almond has widened an investigation into substitution with nut proteins as several EU nations have also warned consumers.
Peanuts, wheat and egg are among several allergens that continue to be a global public health issue, and so industry must act with caution when developing allergen-free products, warns a scientific expert.
The development of a new type of flour containing small amounts of allergen proteins bound to polyphenols could help to desensitise allergic people using 'food therapy', say researchers.
Demand for allergen-free foods is on the rise – a trend witnessed by ingredient supplier EHL Ingredients, which says sales of its allergen-free spices have climbed sharply in the past 12 months.
Food allergy sufferers are more likely to be murdered than to die from a severe reaction – but allergen labelling is about much more than fatality risk, says an allergen expert.
An international study into food allergies has been launched which hopes to establish a standardised approach to allergen management for companies involved in food manufacturing.
The world's biggest study of food allergies will see global experts and industry leaders including Unilever and Eurofins join forces to produce develop new standards and processes for allergen management in food production.
Ethnic food manufacturer and wholesaler Euro Foods was fined £6,000 and ordered to pay £12,000 costs after being found guilty of potentially fatal food adulteration in court recently (February 12).
Hospital admissions for children with severe allergic reactions have increased seven-fold in the past decade – so how should food makers ensure labels reflect different levels of risk when a food may not be 100% allergen-free?
Can new scientific knowledge and cutting edge techniques help industry to cut the risk of allergenic proteins in foods without cutting out the whole ingredient?
The UK Food Standards Agency (FSA) has commenced a nationwide survey investigating how voluntary allergen labelling relates to contaminant traces found in pre-packed products across the UK.
The European Academy of Allergy and Clinical Immunology (EAACI) has launched a new campaign to raise awareness of life-threatening food allergies and improve the labeling of allergens on food products.
Below normal levels of vitamin D, due to low sun exposure, have been associated with increased incidence of food allergy and eczema in children, say researchers.
Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.
The type of food matrix an allergen is contained in may have important effects on the way it is digested and absorbed by the body, and should be considered when determining allergenicity levels, says new research.