The UK Government Chemist has published its Government Chemist Review 2025, outlining its activities, including food chemical safety regulatory compliance testing and research and development related to analytical methods for authenticity and adulteration.
Unlike allergen control programs, GMO control relies primarily on supplier verification and traceability rather than routine analytical testing. Survey findings reveal how food processors approach GMO control, while evolving traceability requirements could reshape testing practices and market demand in the coming years.
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.
Allergen Alert is a portable device that automates the full laboratory analytical process in a “mini lab” so that consumers and foodservice professionals alike can detect the presence of allergens or gluten in a meal, onsite and in minutes, ensuring food safety for those with food allergies and celiac disease.
The UK Food Standards Agency (FSA) commissioned a review to assess the current state of allergen testing methodologies, with the goal of identifying gaps, harmonizing testing protocols, and supporting risk management strategies.
USDA-FSIS has published its Annual Sampling Plan for Fiscal Year (FY) 2025, outlining the agency’s strategy for directing sampling resources in the coming year.
Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.
A recent article identifies the challenges associated with allergenicity assessments of novel proteins and proposes a potential framework to prioritize proteins for allergenicity assessment.
A tool developed by European Food Safety Authority (EFSA) scientists allows for the screening of proteins in foods that trigger reactions in celiac disease patients, ensuring greater food safety. The tool could potentially be applied in a range of food safety areas.
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