eNews Archive
Allergen Labelling Exemptions Working Group
Tuesday, 13 September 2011
Following a call for interested Allergen Bureau members, a working group has been formed to consider how allergen labelling exemptions can be progressed in Australia and New Zealand.
Malaghan scientists tackle New Zealand's food allergy epidemic
Tuesday, 13 September 2011
The Malaghan Institute of Medical Research is New Zealand's leading vaccine and immunology research centre and is located at Victoria University of Wellington. Scientists at the Institute have received funding from the Health Research Council of New Zealand for two food allergy research projects, with grants totaling NZ$2.4 million.
Read more: Malaghan scientists tackle New Zealand's food allergy epidemic
EAACI launches a new open-access allergy journal
Tuesday, 13 September 2011
The European Academy of Allergy and Clinical Immunology (EAACI) has launched its first open access scientific journal, 'Clinical and Translational Allergy'. The journal becomes the third major journal published by EAACI and aims to provide a greater platform for publication of original allergy-immunology research, reviews and EAACI-developed position papers.
USDA reacts to increased number of allergen-related recalls
Tuesday, 13 September 2011
The U.S. Department of Agriculture's Food Safety and Inspection Service has issued instructions to its inspection program personnel in response to an increased number of products that have been recalled in the first half of 2011 due to the presence of undeclared allergens.
Read more: USDA reacts to increased number of allergen-related recalls
United States moves closer to 'gluten free' definition
Tuesday, 13 September 2011
On 2 August 2011, the US Food and Drug Administration reopened the comment period for its proposal on labeling foods as 'gluten-free'. In 2007, FDA proposed to allow manufacturers to label a food 'gluten-free' if the food does not contain any ingredient or derivative of an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains, or where processing methods have been used to ensure the food does not contain more than 20 ppm gluten.
Read more: United States moves closer to 'gluten free' definition
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eNews Archive