The UK-based consumer group, Anaphylaxis Campaign, has launched a standard for allergen control which intends to promote high quality management of allergens leading to reduction of risk for food companies and an accurate communication of risk to consumers. The charity hopes to launch the opportunity for certification with the standard. Any manufacturer meeting the recommendations for allergen control would be able to carry a logo that does not claim the product is allergen free, but that all necessary measures have been taken to prevent contamination.

Two recent studies from Spanish and American scientists indicate that fermenting soy beans could lead to the removal of the proteins responsible for causing soy allergies. The results of these studies suggest that the production of hypoallergenic soy products may be possible by fermenting soy with a number of microorganisms, including bacteria and yeast.

The Dietitians Association of Australia (DAA) has recently issued a press release stating that Australians today appear to have a greater interest in health and awareness of food allergies, with the increasing number of food and drink products targeted at people with food allergies and intolerances sparking public interest in the conditions.

 Awareness. Avoidance. Action.

Scientists in Germany and Switzerland have developed a processing method that has been found to reduce the allergen potential of eggs. The results of their research will shortly be published in The US Journal of Agriculture and Food Chemistry. The findings could greatly benefit food manufacturers, allowing for the production of safer and more specialised food products for egg allergy sufferers.

Coeliac Disease is now recognised as an underdiagnosed life-long disease affecting over 250,000 Australians (prevalence 1:70-250 caucasians and west Asians) with a range of presentations.