Allergen Control

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The bipartisan Food Allergy Safety, Treatment, Education, and Research (FASTER) Act of 2026 would amend FDA's major food allergen labeling requirements to include barley, rye, and oats alongside wheat, in an effort to mitigate "hidden" exposure to gluten for consumers with celiac disease and gluten intolerance.

Nurtured Nuts Company won The Pitch! at the IFT FIRST Annual Event and Expo for its gene-edited, low-allergen peanuts advancing safer food innovation.

Companies making products containing allergens should pay close attention: FDA's approach to allergen regulation is actively evolving.

The VITAL Program and VITAL Online identify allergens that require labeling consideration, whether due to intentional inclusion or cross-contact. The update includes changes to tree nut grouping and gluten-containing cereal labeling in line with Codex reference doses (RfDs).

Although the levels of gluten in analyzed samples fell below EU limits, the results from conventional ELISA tests differed from those of a new, more sensitive method. Combining established rapid testing methods with advanced mass spectrometry techniques could potentially improve future detection capabilities.

SnackPro, which helps users identify potential allergens in foods through image analysis, was developed by the father of a child with severe food allergies.

Breading mixtures may be reused for different foods in foodservice operations. An FDA-supported study found that both shrimp and cod allergens accumulate in reused breading and transfer to subsequent foods, although the cod cross-contact risk was much greater.

The researchers believe that the approach could be applied to reduce the allergenicity of other foods while maintaining functional properties.

This article examines how the development and validation of effective cleaning practices are imperative to prevent allergen cross-contact in food processing environments. 

Per the new law, restaurants must place an identifying marker on any food item prepared for delivery or takeout that has been altered or substituted due to a consumer-identified food allergy or sensitivity.