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.