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In 2004 the US Food and Drug Administration (FDA) passed a law that describes the requirements for allergen labelling and customer protection (Public law 108 – 282 Title II).
Food containing bacterial contamination, metal, as well as mislabelled products have all been recalled recently,
Research from an Imperial College, UK, clinical trial finds a new oral immunotherapy option provides sustained unresponsiveness one year after treatment.
Bacterial contamination, sharp metal objects in soup and many mislabelled products have caused problems recently.
Innovate UK and Coeliac UK have announced a £750,000 boost to research that could solve gluten-related issues, helping those who have to live gluten-free.
The UK government has proposed changes to the current system, meaning that all prepackaged food should be fully labelled with all ingredients.
The gut microbiome has been found to be critical in regulating allergic responses to food and drink consumed, and could be therapeutically beneficial.
This week’s recall roundup from the UK and North America includes incorrectly labelled food and contamination by Listeria monocytogenes.
Research suggests a link between coeliac disease and a bacterial enzyme used to manufacture sausages, cheese, bread and other processed foods.
Only 48 percent, however, said they had received an actual medical diagnosis while just a quarter said they had received a prescription for adrenaline.
The Nestlé Quality Assurance Center in Dublin, Ohio, USA, is regarded as setting industry standards when it comes to state-of-the-art facilities and sophistication. Here, Zone AMS NQAC head, Robert Fabien, tells New Food about the centre’s work and plans for the future
Childhood FA may be more prevalent and severe than previously acknowledged, say researchers
Ioana Lock and Rosario Romero explain how consumers’ need to rely on safe products can be achieved through effective management of allergens throughout the supply chain.
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
