Allergen Control

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To improve upon the commonly used precautionary, hazards-based approach to allergen labeling, FAO and WHO have developed a scientific approach to food allergen labeling based on actual risk, such as the likelihood and severity of an allergic reaction occurring.

The U.S. Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau (TTB) has proposed a rule that would require mandatory labeling on alcoholic beverages for the “Big 9” food allergens. The proposed rule is open for comment until April 17, 2025.

The Innovation Center for U.S. Dairy is offering four in-person food safety training opportunities throughout 2025, designed to help the dairy industry strengthen contamination control practices to protect consumers from foodborne illness. 

The UK Food Standards Agency (FSA) has published updated industry guidance on providing written allergen information to consumers with food allergies at retail food establishments serving non-prepacked foods.

Recent research commissioned by Food Allergy Canada identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies. Food safety leaders have a key role to play, leveraging their expertise to foster trust and transform food-allergic consumers into loyal customers.  

Researchers from Wageningen University and Research have characterized the toxicological effects and allergenic potential of emerging alternative protein sources in a recent review.

This article discusses how to prevent allergen cross-contamination in a foodservice environment, with expert guidance on methods and best practices from food safety experts and business leaders from the retail foodservice sector. 

Trustwell recently added an Allergen Identification feature to its Genesis Foods platform, which uses artificial intelligence (AI) to recognize and alert users of potential allergens for submitted ingredients, helping inform accurate labeling and potential corrective actions.

FDA has released four new guidance documents to help industry comply with food labeling regulations concerning allergens and plant-based alternatives to animal foods, as well as food safety regulations for ready-to-eat (RTE), low-moisture foods.

A gluten-free diet is the only treatment for individuals with celiac disease, which is an autoimmune disease affecting approximately 1 percent of the world population. Even small amounts of gluten ingestion can cause a person with celiac disease to become ill, which is why food safety is paramount.