News
FSA rates their food allergy research program
Monday, 03 November 2008
The UK Food Allergy and Intolerance Research Program (T07) has been branded a success by the Food Standards Agency who funded the program. At their five-year review of the program which took place in February 2008, the FSA maintained the program had directly influenced their policy concerning allergies, which had in turn informed manufacturers and heightened the level of consumer protection.
Obesity and allergy in schoolchildren
Monday, 03 November 2008
A study by Japanese scientists aimed to determine whether and how childhood obesity is associated with allergic diseases such as atopic dermatitis, allergic rhinitis and allergic conjunctivitis. Increasing epidemiologic evidence has already indicated obesity is a risk factor for the onset and development of adult bronchial asthma, especially in females.
ELISA for detecting walnut proteins
Monday, 03 November 2008
Scientists at the Morinaga Institute of Biological Science have developed a novel sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of walnut soluble proteins in processed foods. The sandwich ELISA is highly specific for walnut soluble proteins. The recovery ranged from 83.4 to 123%, whereas the intra- and inter-assay coefficients of variation were less than 8.8 and 7.2%, respectively.
Excel version of AFGC Product Information Form (PIF)
Monday, 27 October 2008
Following feedback from industry on the PIF Word document, the Australian Food and Grocery Council (AFGC) has prepared an interim Excel version, and indicated their intent to develop a new version of the form to provide greater compatibility with other databases.
Read more: Excel version of AFGC Product Information Form (PIF)
New gliadin detection kit released
Wednesday, 22 October 2008
Elisa Systems recently released a new Gliadin Residue Detection Kit which uses the omega-gliadin antibody. This kit replaces the gluten kit they previously supplied. With a total incubation time of 75 minutes, the test time using the new kit is one hour shorter than the previous gluten kit. The limit of detection is reported to be <1.25ppm gliadin, with the range of standards supplied from 2.5 - 25ppm gliadin.
Page 59 of 89
News