Cricket consumption has numerous nutritional and health benefits but those with shellfish allergies should proceed with caution, say researchers from Thailand’s Mahidol University.
The Australian food industry has expressed relief at the government’s announcement of a three-year transition period for firms to comply with the new Plain English Allergen Labelling (PEAL) requirements, saying this is critical to mitigate cost impacts...
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...
Mondelēz had no non-GMO products before it acquired Enjoy Life Foods in 2015, but now it is unusual not to see the non-GMO verification on some of its power brands such as Triscuit.
Cape Cod chips manufacturer, Snyder’s-Lance has made its pretzel production facility peanut-free in order to accommodate the increasing consumer demand for allergen-free snacks.
Kellogg’s efforts to appease consumers who asked it not to add peanut flour to several previously allergy-safe snacks has backfired on the manufacturer – further aggravating parents of children who are allergic to the ground nut and tarnishing the brand’s...
Mondelēz International's US free-from brand Enjoy Life Foods is expanding its line-up with on-the-go protein snacks as it looks to raise brand awareness.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Health food store Holland & Barrett is making free-from food a priority, improving availability and convenience with the opening of 50 dedicated stores in the UK.
Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to a leading scientist.
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.
Interview with Zego allergy-friendly nutrition bar founders Colleen Kavanagh and Jonathan Shambroom
The manufacturers of a soy-, nut-, dairy- and gluten-free protein bar are hoping to make allergy-friendly products more accessible for on-the-go consumers with national distribution on Amazon.com and a strong community of backers who helped the bar launch...
Anxiety surrounding peanut allergies has created the impression of an epidemic in the US but industry has remained resilient with sales showing 'excellent growth', the president of the American Peanut Council says.
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.
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...
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.
A line of cookie, cracker and biscuit forming equipment has been upgraded to allow for different levels of hygiene requirements to suit various cleaning approaches and to eliminate the risk of allergen or pathogen cross-contamination, claims Baker Perkins.
The reported rate of peanut allergy in children more than tripled from 1997 to 2008, according to survey results published in the latest issue of the Journal of Allergy and Clinical Immunology.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
SunOpta has developed its line of sunflower-based ingredients to include a sunflower paste designed to be used in the same way as almond paste in bakery and confectionery products.
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.
Outgrowing allergies to milk and egg may no longer be the case, as
new research from the US suggests the allergies are more persistent
than first thought.
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.
Details remain unclear about the claims by a North Carolina
Agricultural and Technical State University researcher that he has
developed a process to make allergen-free peanuts.
A major trial into the prevention of peanut allergies among
children has begun in the UK as part of a study that could result
in a new, younger generation of nut product consumers.
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.
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.
Allergy experts in Germany met last week to develop a comprehensive
strategy for combating the condition through spreading information
and conducting further research.
The UK Food Standards Agency (FSA) is pushing ahead with product
testing methods after scientists found new ways to detect latex
allergens in food packaging.
Getting kids to eat solid cereals at an earlier age could reduce
the risk of developing wheat allergies, says a new study from
Colorado-based researchers.
Recent research sheds new light on the allergenicity of lupin,
suggesting that common assumptions about the dangers of the
ingredient could be overblown.
New research may provide insight into how to reduce the allergenic
properties of peanuts through the use of an enzyme found in certain
fruit and vegetables, findings that could lead to the development
of "hypoallergenic peanut...
Consumers who suffer from food allergies are set to benefit from
new "plain English" allergen labeling rules, which also
provide food and beverage manufacturers with the opportunity to tap
into the growing "free-from"...
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.
A tip-up belt is one of the latest developments in the conveyor
market, as manufacturers attempt to meet processors' demands for
food equipment that can be cleaned easily.
New study that highlights a rise in sesame allergies reminds food
makers of the importance of tough European labelling rules on
allergen ingredients enforced later this year,reports Lindsey
Partos.
