Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
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13 November 2017 | By George Smith (New Food)
Scientists are developing a $40 device, small enough to fit on a keychain, that can accurately test for allergens in food.
14 September 2017 | By New Food
FoodKeeper has had an update and now the American consumer can keep abreast with the latest food-safety developments on the go.
30 August 2017 | By Waters Corporation
Using peanut as a model, attendees of this webinar will learn how the use of detergents can optimise extraction of incurred peanut in different matrices...
24 August 2017 | By Charlie Kortens
Animals suffer form food intolerance and allergies in the same way as humans, the Messerli Research Institute has found. A joint venture by Vetmeduni Vienna and the Medical University of Vienna, the Messerli Research Institute has published a new European position paper.
6 June 2017 | By New Food
New guidance for the diagnosis and management of peanut and tree nut allergy has been developed, which for the first time brings together the latest research and expert views into a single document.
26 April 2017 | By New Food
SGS is the first Certification Body approved to audit against the Gluten-Free Certification Organisation (GFCO) standards covering all regions of the world.
13 April 2017 | By New Food
Suzanne Fitzpatrick, senior adviser for toxicology in the food-safety division of the FDA has announced research to evaluate 'Organs-on-Chips' technology.
20 February 2017 | By Roy Manuell | Digital Editor
Anlit is to launch vegetarian curcumin gummies for consumers seeking curcumin supplement alternatives...