Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised...
New research revealing the depth of consumer confusion about allergen labeling underscores a need for clearer, more consistent labeling about the presence of allergens or the risk of cross-contamination in food and beverages, and bolsters support for...
Earlier this week, more than 10,000 registered dietitians, nutritionists, nutrition science researchers, policy makers, healthcare providers and industry leaders descended on Philadelphia to learn about and discuss key health issues facing Americans at...
With FDA’s recent first-of-kind qualified health claim for peanut allergy prevention and completion of a big national safety study under its belt, the timing couldn’t have been better for Before Brands to launch its SpoonfulOne product aimed early and...
Bold new packaging, streamlined branding and even cleaner ingredient decks will boost the appeal of Enjoy Life’s snacks and baking mixes to its core allergy-suffering consumer-base as well as more mainstream shoppers, a company spokeswoman predicts.
New research revealing a dramatic increase in the number of insurance claims related to severe allergic reactions to food reinforces other evidence indicating that food allergies are on the rise, and bolsters the marketing opportunity and potential longevity...
Recognizing that introducing peanuts to potentially allergic infants is a “significant concern among new parents,” FDA approved a new qualified health claim that reiterates and reassures parents of new advice to give 4- to 10-month-olds products containing...
New product development designed for consumers with food allergies and intolerances has been rampant, but there are gaping voids that still need to be filled, especially for those with peanut allergies, says Safe + Fair Food Company CEO Will Holsworth.
The seven-person company is making big strides in a young but rapidly growing category, establishing itself as one of the ‘Best for the World’ food items according to research company HowGood’s criteria.
With the number of Americans with food allergies and sensitivities increasing, free-from claims have become du jour in the conventional food and beverage space, but they remain relatively rare in the supplement segment and as such offer manufacturers...
Food allergy is on the rise in many countries, but how many people are impacted in the US? We've collected some facts and figures from Food Allergy Research and Education (FARE), the world’s largest private source of funding for food allergy research;...
Most researchers agree that the prevalence of food allergies is increasing in the US. Yet the amount of money spent on finding out why is surprisingly low, says one food allergy expert.
Researchers say they have “moderate certainty” that introducing allergenic food such as peanuts or egg at an early age reduces risk of developing allergies.
Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.
Developing food allergies are a reliable indicator of the chances of acquiring other allergies such as asthma and allergic rhinitis, a US study has demonstrated.
Kellogg’s efforts to appease consumers who asked it not to add peanut flour to several previously allergy-safe snacks has backfired on the manufacturer – further aggravating parents of children who are allergic to the ground nut and tarnishing the brand’s...
The gut microbiota of American adults with allergies is markedly different from people without allergies, particularly for nut and seasonal pollen allergies, says a new study from scientists at the NIH.
Two new treatments – one for people and one for peanuts – could significantly reduce the potentially life-threatening risk the legumes pose to the 2.8 million Americans who are allergic to them.
Quorn Foods has launched a vigorous defense of its ‘mycoprotein’ meat substitutes in the wake of a wrongful death lawsuit filed in California by the parents of Miles Bengco, an 11-year-old boy alleged to have had a severe allergic reaction to one of its...
New research suggesting early introduction of peanuts could significantly reduce children’s risk of developing a potentially fatal allergy to the groundnut could create a marketing opportunity for food manufacturers to develop new products for young children,...
FDA should protect the estimated 300,000 to 500,000 Americans who are dangerously allergic to sesame by mandating the ingredient be labeled clearly when in foods and when products are made on the same machinery as foods with the ingredient, the Center...
The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real message is purity, with allergen-free coming along for...
The manufacturers of a soy-, nut-, dairy- and gluten-free protein bar are hoping to make allergy-friendly products more accessible for on-the-go consumers with national distribution on Amazon.com and a strong community of backers who helped the bar launch...
Anxiety surrounding peanut allergies has created the impression of an epidemic in the US but industry has remained resilient with sales showing 'excellent growth', the president of the American Peanut Council says.
Can new scientific knowledge and cutting edge techniques help industry to cut the risk of allergenic proteins in foods without cutting out the whole ingredient?
The global market for foods developed for those with food allergies and intolerances is expected to grow to more than $26.5bn over the next five years, according to a new report from Global Industry Analysts (GIA).
Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.
The type of food matrix an allergen is contained in may have important effects on the way it is digested and absorbed by the body, and should be considered when determining allergenicity levels, says new research.
Low vitamin D levels could increase the likelihood of children developing allergies, researchers from Albert Einstein College of Medicine, Yeshiva University, New York City, concluded after studying the blood tests of 6,500 people.
Food allergies send many more Americans to emergency rooms each year than previously thought, according to new research published in the Journal of Allergy and Clinical Immunology.
Advances in food technology bring new challenges for allergy sufferers, regulators and industry, finds a new study, as proteins are can be unexpectedly present in functional foods.
New guidelines for diagnosing food allergies aim to reduce the risk of inaccurate diagnoses and provide consistent treatment strategies, according to the National Institutes of Health.
Many children’s diets are being unnecessarily restricted due to overreliance on blood tests for food allergies, claims a new study in the Journal of Pediatrics.
Feeding infants with a new prebiotic-enriched formula may reduce the incidence of atopic dermatitis by 44 percent, says new data from a Danone Research study.
One in 13 Canadians suffers from a food allergy, according to researchers who claim to have conducted the first nationwide study to determine the prevalence of severe food allergies in Canada.
Consumers allergic to milk, egg or peanut should not ignore “may contain” labels – as they are often contaminated with the stated allergen – much more so than those that make no claim, new research suggests.
Desensitising those with peanut allergies is still not a viable treatment – although it could be in the future, according to a new paper published in the Journal of Allergy and Clinical Immunology.
