Communication in the supply chain is ‘the basics’ when dealing with potential allergens, according to the European external quality manager at General Mills.
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.
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 lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma, according to new research.
ConAgra Foods has issued a precautionary recall on two varieties of Orville Redenbacher’s ready-to-eat popcorn due to the risk of undeclared milk allergens.
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 food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
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.
Bakery workers were nearly eight times more likely to have an asthma exacerbations than those working in other industries, reports a new analysis of 2003 European research data.
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.
Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
An extended release formulation of an asthma treatment recently
recommended by the National Asthma Education and Prevention Program
has been launched on the US market.
A research laboratory has developed new tests that enable
processors to identify pine nuts and chestnuts in food, which could
help protect consumers with allergies.
Using Ozone to preserve grapes could replace the need for
allergy-causing sulphites, possibly leading to healthier and less
allergenic wine, scientists have found.
An increased consumption of whole grains and fish could reduce the
risk of developing asthma by about 50 per cent, suggests a new
study from The Netherlands.
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.
About one-third of the UK's food packaging has been found to
contain hidden latex, leading to calls for processors to note the
presence of the known allergen on their products.
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...
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.
Too many UK bakeries either don't know or don't care about limits
on workers' exposure to potentially asthma-causing dust from flour
and bread mixes, according to one union official, as the
government's work safety...
As food manufacturers and ingredients suppliers work towards tough
new rules on the labelling of food allergens, Europe's risk
assessment body concludes that current scientific evidence is
'insufficient to establish an intake...
Labelling issues on the cards again for manufacturers as the UK's
food safety agency this week launches a consultation on the use of
alternative phrases to 'may contain' on food labels.
Ingredients and foodstuffs such as celery, mustard, sulphur dioxide
and crustaceans will soon have to be strictly labelled by food
manufacturers, as the EU introduces tough new regulation to do
battle with allergens.
Phylogene, a R&D company located in the south of France, has
announced the development of a range of tests to facilitate the
tracking of allergens in food. The firm has spent four years
developing the tests. The company claims...
The European Commission has announced new, stricter regulations
demanding that all food producers in the European Union clearly
label foodstuffs for any potentially allergy inducing ingredients.
