Children and young people aged between 4 and 17 with a peanut allergy could be set to benefit from a new drug which can help build up their tolerance to peanuts.
With the world still in various states of lockdown thanks to COVID-19, bread’s rise in popularity continues to thrive as people seek out comfort and nostalgia. The demand for the classic all-American peanut butter and jelly (PB&J) sandwich – while...
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...
Ruparel Foods has said only one in eight nuts rejected by its previous sorting systems were actually bad, prompting a move to machines from Tomra Sorting Food.
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...
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.
Food scientists at Bühler Aeroglide report they have come up with a method to dry-roast peanuts that significantly reduces the risk of Salmonella contamination.
Golden Peanut Co., a subsidiary of Decatur, IL-based Archer Daniels Midland Co., has acquired an 80% ownership stake in the assets of a South African peanut business and a 50% ownership stake in a South African pecan business.
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.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
European food manufacturers have yet to wake up to the potential of peanut flour as an alternative source of plant protein and a value-adding ingredient in bars, cookies, breads and weight management products, according to a peanut industry trade association.
USDA figures show that consumers bought near-record quantities of peanuts over the past year, despite a salmonella outbreak blamed for nine deaths and more than 700 illnesses.
Bakers and snack makers looking to boost the protein profile for their organic food applications could turn to two peanut flours recently launched onto the market by US firm Golden Peanut.
Damage from Hurricane Ivan that struck the US last week could send
prices for peanuts, a common confectionery ingredient, rising as
reports suggest that virtually all of the nation's 2004 peanut crop
could be at risk.
