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.
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.
The UK’s National Institute for Clinical Excellence (NICE) has published new guidelines on diagnosis of food allergies in children, which emphasise the importance of professional detection and dangers of using home testing kits and complementary management...
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.
A Chicago Tribune investigation into the recall of Swiss-manufactured Whole Foods chocolate bars has highlighted problems with the US Food and Drug Administration’s (FDA) labelling guidelines for allergens.
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...
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.
Meat processors will be required to put in place new federal
procedures and labelling rules relating to potential allergens the
next time they review their food safety systems, as required
annually under the law.
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"...
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
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,...
While universally welcomed by food manufacturers, retailers and
consumer allergy groups alike, one aspect of the new European
directive on food allergen labelling has proved unpopular and is
now slated for amendment- the labelling...
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.
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...
European food manufacturers starting to get to grips with incoming
rules on food allergen labelling in the EU block face similar
adjustments in the US as the Senate clears new allergen laws this
week, writes Lindsey Partos.
Countdown to new rules for the labelling of allergen ingredients
begins with national governments and stakeholders in Europe getting
to grips with the small print before enforcement next year. The
Scottish food watchdog updates the...