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Allergens

 

A look at sulphur dioxide and sulphites

5 December 2017 | By

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.

Country Profile: United Kingdom

4 December 2017 | By

This Country Profile looks at the varying reactions caused by allergens and reports on the hidden costs behind food production. It also reviews the recent Food Brexit 2017 conference in London.

Ingredients In-Depth Focus

30 October 2017 | By

This In-Depth Focus looks at the rise of sugar alternatives and their impact on the market. It also takes a closer look at what gluten-free really means and explores the world of superfoods; are the claims about them valid?

Food allergies strike the animal kingdom

24 August 2017 | By

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.