The food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product.
It would be a mistake for governments and industry to misinterpret
the recent progress in food allergen labeling as a final solution:
there is much that yet remains to be done, for the well-being of
both consumers and manufacturers.
Earmarked as the next major competitor to soybean as a high protein
source, lupin flour, a food ingredient used in pasta and bread
products, has attracted attention from food safety officials in
Australia following reports of severe...
Soy-based formulas are often recommended for infants with food
allergies, but a review of past studies suggests they should not be
recommended for the prevention of allergies or food intolerance in
infants at high risk.
The New Zealand Food Safety Authority (NZFSA) is warning users of
dietary supplements containing lecithin to check whether the
product is safe for them to take if they are allergic to eggs or
soy, the common sources of the ingredient.
People with food allergies depend heavily on the information
provided on food labels to protect them from potentially fatal
attacks, but new research shows that there is a still a long way to
go before the level of information provided...