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.
New research is hoping to determine whether the rising demand for ‘free from’ foods is driven by a real need or a fad, while also identifying the potential opportunities for food and drink makers.
Allergen labelling comes under the spotlight in the UK, with a new Food Standards Agency (FSA) survey aiming to get insight into the relevance of current approaches.
There is an urgent need for international guidelines that allow food manufacturers to provide food allergy sufferers with better information, according to research organisation TNO.
People with food allergies and intolerances in the UK have the more new products to meet their dietary needs than consumers in other major European markets, indicates data from Mintel, but there has been a general increase in launches across the EU in...
A new international study has shed light on food allergy sufferers' preferred formats for receiving information on allergens in food products, and indicated that novel intelligent communication technologies, such as hand-held scanners, are not suitable...
The UK’s food and medical research bodies are looking to expand understanding of the mechanisms underlying food allergies, with a call for new research that could help improve diagnosis, prognosis and management.
Advances in food technology bring new challenges for allergy sufferers, regulators and industry, finds a new study, as proteins are can be unexpectedly present in functional foods.
Food allergies are under-recognised risk factors for asthma, suggests a new study from the US that also found greater allergy incidence in children, men and black people than other sectors of the population.
Desensitising those with peanut allergies is still not a viable treatment – although it could be in the future, according to a new paper published in the Journal of Allergy and Clinical Immunology.
An extract from apples rich in polyphenols may reduce or prevent an allergic response to food allergens, suggest findings from a mouse study by Nestlé scientists.
The science to support measures to manage and prevent food allergies is insufficient to support guidelines, and more needs to be done to understand the issues, says a new anaylsis.
Use of a common symbol to indicate the presence of individual allergens in food and personal care products could help allergy sufferers identify products to avoid – especially in multi-lingual communities, say specialists from Imperial College.
A supplement combining a prebiotic fibre and a probiotic strain may reduce allergic responses to cow’s milk, when used in conjunction with small amounts of whey, says a new study.
Monosodium glutamate (MSG), a flavour-enhancer, does not increase the risk of developing allergies, such as asthma and rhinitis, says a new review from the US.
Daily supplements of a multi-bacterial strain food may reduce the risk of eczema by 58 per cent during the first three months of life, according to a new study from The Netherlands.
The number of people who are allergic to fruit and vegetables is soaring and could already surpass the number of people suffering from peanut allergies, according to experts.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
Fears over the dangers of peanut allergy, a potentially deadly allergy for certain people, are becoming sensationalist and hysterical, according to a Harvard professor.
Food allergies could be a thing of the past, if new Europe-wide project achieves its goals of developing treatments for a condition that affects around 10 million EU citizens.
The UK Food Standards Agency (FSA) says that its Food Allergy and Intolerance Research Programme has directly influenced FSA policy concerning allergies, which has in turn informed manufacturers.
The UK’s Food Standards Agency is working on improving allergen labelling and control practices used by industry, with investigations set to kick off in November at an open meeting with researchers.
A high level report from the UK's House of Lords has said advice on
peanut consumption by pregnant women and children to reduce allergy
risk could be counterproductive, and calls for urgent withdrawal
pending review.
The allergic reaction to cashew nuts is more severe than peanuts,
says a new study that deepens our understanding of food allergies
and highlights the need for clear labelling.
Food allergies in Australian children have risen 12-fold since 1995
and there is an "urgent need" for further research into the trend,
according to a new study.
Regular consumption of unpasteurised farm milk may offer protection
from range of allergies, but the researchers cautioned against
drinking raw milk until more research is carried out.
Scientists have identified a new gene in peanuts that codes for a
protein with no apparent allergic effects, research that opens up
the possibility of allergen-free GM nuts.
Feeding small amounts of a food allergen to children could build up
tolerance and eventually lose their allergy, US-based researchers
have said based on a study on kids with egg allergy.
The growing number of people suffering from allergies is due to
changes in European diets over the past 30 years, says a new review
from the Global Allergy and Asthma European Network
(GA2LEN).
Tomatoes, genetically modified to produce 90 per cent less of the
allergen, profilin, represents "a future trend in allergen
avoidance," said the German researchers behind a new study.
A study of 19 different commercial enzymes used in the food
industry concludes that there are no concerns regarding food
allergy for these ingredients, states a study from Denmark.
Drinking the probiotic, fermented milk, kefir, decreased the
allergic response to ovalbumin (egg white) in mice, and may offer
hope to preventing food allergies, suggests a new study from
Taiwan.
The market for nut or wheat-free bakery products could see a slump
within the next decade if research into the eradication of food
allergies is successful.
Food allergies could be consigned to the history books within a
decade if the combination of biotechnology and vaccines work as
planned, Dutch researchers have told the BA Festival of Science in
England.
