Allergens

Irish food safety received three complaints every day over unfit food

14 February 2018 | By George Smith (New Food)

The Food Safety Authority of Ireland (FSAI) has revealed its 2017 figures, showing a 42 per cent increase in complaints relating to non-display of allergen information.

Scientists develop faster, more accurate gluten detector

13 February 2018 | By George Smith (New Food)

Researchers have announced the development of a sensor which can detect samples of gluten in food 45 minutes faster than current methods.

Irish authority warns against ‘food intolerance test’ products

7 February 2018 | By George Smith (New Food)

After noting the prevalence of food intolerance testing kits on the Irish market, issued by pharmacies and nutritional centres as well as online, the Health Products Regulatory Authority has warned that such a method of diagnosis have no scientific validity.

Vitamin A in cattle fodder might protect infants against cow’s milk allergy

7 February 2018 | By George Smith (New Food)

A metabolite of vitamin A has been shown to prevent the reaction to beta-lactoglobulin responsible for cow's milk allergy.

EFSA’s Advisory Forum calls for more investment in food safety research

6 February 2018 | By George Smith (New Food)

After meeting in the Netherlands today, the EFSA and the EFSA's Advisory Board have issued a joint statement calling for more public investment in food safety research, including the formation of strategic partnerships such as European Joint Programmes and European Research Infrastructure Consortia (ERICs).

Project to bring robotics and automation into raw materials handling

6 February 2018 | By George Smith (New Food)

A joint university-food industry project has set out to tackle the costly and labour-intensive area of raw material handling, weighing and preparation through automation and robotics.

Hygiena

Unlisted allergen-trigger ingredients ‘worryingly common’ in Australasia

24 January 2018 | By George Smith (New Food)

After seeing 14 cases of anaphylaxis thought to have been caused by undeclared allergens in prepackaged foods, researchers have said there is 'no effective way to currently determine whether or not an unlabelled product is safe'.

Allergens: a look at sulphur dioxide and sulphites

7 December 2017 | By Dr Mike Jordan | Vitamins & Food Chemistry Laboratory Manager | Premier Analytical Services

Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.

Country Profile: United Kingdom

4 December 2017 | By New Food

This Country Profile looks at the varying reactions caused by allergens and reports on the hidden costs behind food production. It also reviews the recent Food Brexit 2017 conference in London.

Keychain allergen detector to put food retailers on the spot

13 November 2017 | By George Smith (New Food)

Scientists are developing a $40 device, small enough to fit on a keychain, that can accurately test for allergens in food.

Ingredients In-Depth Focus

30 October 2017 | By New Food

This In-Depth Focus looks at the rise of sugar alternatives and their impact on the market. It also takes a closer look at what gluten-free really means and explores the world of superfoods; are the claims about them valid?

Americans can now receive recall announcements to their mobile phones

14 September 2017 | By New Food

FoodKeeper has had an update and now the American consumer can keep abreast with the latest food-safety developments on the go.

The great gluten confusion

1 September 2017 | By New Food

The global gluten free market is expected to be worth over $8bn by 2020. The number of people diagnosed with a gluten intolerance or coeliac disease is rising rapidly and consumers are ever more eager to pursue healthier diets and lifestyles. Despite all this standards and accreditations around gluten remain…

The impact of processing on allergen solubility in complex food matrices

30 August 2017 | By Waters Corporation

Using peanut as a model, attendees of this webinar will learn how the use of detergents can optimise extraction of incurred peanut in different matrices...