eNews Archive
VITAL 2.0 information sessions held in Brisbane and Newcastle
Thursday, 26 April 2012
The Allergen Bureau Management Committee in conjunction with the Australian Food and Grocery Council (AFGC), conducted information sessions in both Brisbane and Newcastle on VITAL 2.0 and the latest version of the Product information Form (PIF) in April 2012. The information session was a chance to gain industry feedback into the changes between VITAL and VITAL 2.0. An overview of the VITAL journey was given along with a high level review of the technical document put together by the VITAL Scientific Expert Panel (VSEP). These documents are available on the Allergen Bureau website.
Read more: VITAL 2.0 information sessions held in Brisbane and Newcastle
VITAL 2.0 Training update
Thursday, 26 April 2012
The Allergen Bureau announced at the April 2012 industry workshops, the recognition of additional training providers for Australia and New Zealand for VITAL. The details for these training providers will be posted on the Allergen Bureau website Services Directory as they become available.
Australian researchers team up to tackle egg allergy
Thursday, 26 April 2012
A collaboration between Deakin University, CSIRO and the Poultry Co-operative Research Centre is working to produce chicken eggs in which the four major allergenic egg white proteins have been ‘switched off’. The hypoallergenic eggs will reportedly produce chickens which lay allergy-free eggs.
Read more: Australian researchers team up to tackle egg allergy
Food allergen proficiency tests
Thursday, 26 April 2012
Testing using an ELISA kit is one of the most widely used methods for determining the presence of allergens in food. It is well known that allergen test kits from different manufacturers give significantly different results, sometimes up to a factor of 2, and proficiency testing results are given different assigned values according to the type of kit used.
Tannins may decrease peanut allergenicity in foods
Thursday, 26 April 2012
Removing major peanut allergens by forming insoluble complexes with tannic acid may one day be used in the development of low-allergen peanut products. Early results of research conducted by the United States Department of Agriculture indicate that tannic acid forms insoluble complexes with peanut proteins and that these complexes are able to pass through the gut without release. Release of the allergens in the gut due to varying acidic conditions could lead to absorption and consequently an allergic reaction.
Read more: Tannins may decrease peanut allergenicity in foods
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