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.

Proudly presented by Coles, The Coeliac Society of Western Australia and Anaphylaxis Australia Inc, the Gluten Free & Allergy Expo will deliver to Perth a new understanding of coeliac disease, the benefits of a gluten free diet and food allergies. It will present a broad range of products and services available in the market place.

A workshop bringing together Italian clinicians, scientists and members of the European Food Safety Authority to address possible concerns in the labelling of allergens was held in Milan on 2 February.  The meeting was convened by Allegria an Italian based, non-profit organisation, which supports research into allergens and asthma.

While the market for gluten free products is increasing, researchers have yet to fully solve the challenge of making products taste as good as wheat-based conventional products. Since gluten impacts significantly on the texture and taste of the final product, replacement of wheat in baked goods, including bread and biscuits, poses technical problems.