FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
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.
It would be a mistake for governments and industry to misinterpret
the recent progress in food allergen labeling as a final solution:
there is much that yet remains to be done, for the well-being of
both consumers and manufacturers.
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.
Recent research sheds new light on the allergenicity of lupin,
suggesting that common assumptions about the dangers of the
ingredient could be overblown.
As Europe prepares for tougher rules on allergen labeling, a new
study has found that allergies to almonds, pecans, cashews and
other tree nuts may not be lifelong.
It is time to draw on science to establish once and for all whether
food intolerance is just a source of succour for hypochondriacs, or
whether it is genuinely a modern scourge.
