The latest version of the British Retail Consortium (BRC) Standard was published in January 2008 and contains more detail on allergen management. BRC director of global standards Dr Geoff Spriegel acknowledged that while allergen management has always been part of the BRC Standard, many manufacturers, retailers and lobby groups have criticised it for being short on detail, and in some cases, set up their own standards and certification schemes rather than following the BRC Standard.

Anaphylaxis Australia is holding a series of workshops about caring for someone who is at risk of anaphylaxis. Topics covered include a description of anaphylaxis, the main food triggers, strategies to reduce the risk of a reaction including allergen minimisation, and the importance of good communication between parents & carers. The workshops will be held in Hornby on the following dates: 16th April, 21st May and 18th June 2008.

New research published by a team from Barts and The London School of Medicine and Dentistry has found a key component of the body's own response to allergens can be targeted to reduce the severity of allergic reactions.

The researchers used mouse models to show that by targeting a molecule called p110δ it is possible to interfere in the allergic reaction before symptoms occur, but without shutting down the immune system and leaving the body vulnerable to infection.

A survey recently carried out in the USA has found that increased exposure to allergens in the home from dog, cat, mouse, cockroach, dust mite, and the fungus Alternaria are associated with increased asthma symptoms in allergic individuals.

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.