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.
Protein ingredients are facing major challenges in developed markets, with stagnation in technical applications and uncertainty over health and sports markets, according to a report from Giract.
The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real message is purity, with allergen-free coming along for...
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.
Exposing peanuts to bursts of pulsed ultraviolet light (PUV) can reduce their allergenic potential by up to 90 per cent, according to new research from the US.
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...
Consumers allergic to milk, egg or peanut should not ignore “may contain” labels – as they are often contaminated with the stated allergen – much more so than those that make no claim, new research suggests.
America’s 3m peanut allergy sufferers could benefit from low-allergy peanuts developed by United States Department of Agriculture (USDA) scientists using conventional breeding and nut mixing techniques.
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.
A manufacturer of confectionary ginger is developing a new processing system that eliminates the need to use sulphites as a preservative, making its ginger products allergy-free.
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.
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 UK Food Standards Agency (FSA) is pushing ahead with product
testing methods after scientists found new ways to detect latex
allergens in food packaging.
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.
Food makers looking to slice potential allergens from their food
formulations will benefit from a new allergen-free apple designed
by researchers in The Netherlands, reports Lindsey Partos.
As Europe prepares for tougher rules on allergen labelling, a new
study could help food makers by slicing away the allergenicity of
peanut products, reports Lindsey Partos.
With the US food allergy bill deadline approaching, a new study has
found that food industry peanut testing kits are around 95 per cent
accurate when used together.
High protein source lupin flour continues to attract attention
following new reports that this food ingredient used in pasta and
bread products could provoke severe allergic reactions, reports
Lindsey Partos.
In light of tougher allergen label rules food makers eager to slash
the risk of potentially harmful food allergens in their product
range may welcome the expansion of its testing portfolio, says UK
laboratory Reading Scientific Services,...
Food makers operating in Europe shortly face new labelling rules
for food allergens on food labels, and as the US cleared its own
new rules yesterday, manufacturers present in the US market will
see parallel changes.
Netherlands-based Pharming has increased its stake in Australian
company ProBio and is now hoping to accelerate the
commercialisation of recombinant human lactoferrin in Asia,
writes Phil Taylor.
The countdown begins to new food allergen labelling rules in Europe
that herald an end to the 20 year old '25 per cent' rule. Taken
together with escalating incidences of food allergies, new
opportunities have arisen in...
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.
Confectionery is one of many segments of the food industry plagued
by the risk of product 'contamination' with peanuts - a serious
problem for people with an allergy to the nut.
