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9 May 2016 | By Victoria White, Digital Content Producer
The number of products being withdrawn from shelves as a result of unreported allergens on packaging has grown 60% in the UK last year, according EMW...
When I started developing immunoassays for the detection of allergens in food, the first thing that struck me was the wide range of different food types or matrices that the assays had to work with...
27 April 2016 | By Victoria White, Digital Content Producer
More action needs to be taken in order to better protect people with food allergies, according to a report from a team of food safety experts...
31 March 2016 | By Victoria White
The list summarises alerts issued by the FSA to recall or withdraw products and includes information about foodborne outbreak investigations...
24 March 2016 | By Victoria White
Trace One says that transparency will become critical for the industry and consumers to know exactly and reliably what potential allergens products contain...
7 March 2016 | By Victoria White
A clinical trial has demonstrated the benefits of consuming peanut-containing foods early in life to prevent the development of peanut allergy...
9 December 2015 | By New Food
In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...
9 December 2015 | By René Crevel, Unilever Safety & Environmental Assurance Centre, Bedford, UK
Managing allergens in a manner that minimises the risk to allergic consumers while maximising their choices, as well as ensuring the overall sustainability of food production processes remains the subject of considerable work. The last three years have witnessed developments in areas as diverse as regulation, hazard characterisation and risk…
6 October 2015 | By Victoria White
The company issued the recall following an isolated incident which resulted in wheat flour being inadvertently introduced into the gluten free oat flour system at its Lodi facility...
1 September 2015 | By Puneet Mishra, Belén Diezma and Pilar Barreiro, Universidad Politécnica de Madrid
‘Nut’ is used to describe a wide range of seeds with a seed coat or shell. Because of high-energy content, micronutrients and positive global health impact, nuts have been present for centuries in human diet. However, over recent decades they have increasingly been found to induce adverse health effects. With…
29 July 2015 | By Victoria White
A new variety of peanut that is disease resistant and has a long shelf-life, called OLé, has recently been released by a team of researchers...
27 July 2015 | By Victoria White
FoodMaestro and Guy’s and St Thomas’ are collaborating to create new digital tools for patients and healthcare professionals based on food allergy research...
6 May 2015 | By Victoria White
Scientists have created a new soybean with significantly reduced levels of three key proteins responsible for its allergenic and anti-nutritional effects...
24 April 2015 | By Barbara Gallani and Alex Turtle, Food and Drink Federation (FDF)
The Food Information to Consumers (FIC) Regulation (No 1169/2011, as amended)1 has introduced new rules for the provision of information on allergens. This Regulation, which came into force across the entire EU on 13th December 2014, combines general and nutrition labelling provisions together into a single regulation to simplify and…
20 April 2015 | By Victoria White
New research has revealed that peanut contamination in food products could soon become much easier to detect using NIR hyperspectral imaging (HSI)...
