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the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product. many of us are used to scouring food labels for as much information as we can glean. after all, too much saturated fat, salt and sugar could contribute to an early demise.

the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product. many of us are used to scouring food labels for as much information as we can glean. after all, too much saturated fat, salt and sugar could contribute to an early demise.

half of the reported food allergies amongst adults are not food allergies at all, says a new study from germany. according to a paper published in the journal deutsches ärzteblatt international , between 10 and 20 per cent of people see themselves as suffering from a food allergy, but the real figure may be half this. cornelia seitz from her co-workers from wurzburg university report that, of the 419 people with suspected food allergies tested in their study, less than 50 per cent actually had a ige-mediated food allergy.

as europe prepares for tougher rules on allergen labelling, a new study could help food makers by slicing away the allergenicity of peanut products, reports lindsey partos. an estimated 4 per cent of adults and 8 per cent of children in the eu - the total population tops 380 million - suffer from food allergies, according to the european federation of allergy and airways diseases patients' associations.

the no observed adverse effect level (noael) for soy in europe should be two milligrams, says a new study from switzerland, denmark and italy. the study, published in this month's issue of the journal of allergy and clinical immunology , offers industry and regulators an insight into the extent of soy allergy in europe, and might impact food-labelling directives.

consumers who suffer from food allergies are set to benefit from new "plain english" allergen labeling rules, which also provide food and beverage manufacturers with the opportunity to tap into the growing "free-from" market. as of yesterday, the food and drug administration (fda) is requiring nearly all food products labeled for sale in the us to provide simple, direct guidance on the presence of allergy-inducing ingredients.

reading scientific services ltd (rssl) has announced that it has validated new methods to test for the presence of fish and molluscs in food products. the company said with the addition of these new tests, it now has the capability to detect all 14 allergens that must be labelled if present in food products, under the provisions of eu council directive 2003/89/ec and its amendments; molluscs and lupin were added to list in 2007.

an allergen management and labelling guide, revised for 2007, has been published to help australian and new zealand processors recognise potential risks and avoid contamination. the guide provides an overview of regulatory requirements in both countries to declare food allergens on food packaging. as well as advice on good manufacturing practices, the guide also contains information on the risk assessment process referred to as voluntary incidental trace allergen labelling (vital).

food makers using potential food allergens in their formulations will benefit from the findings of a new food consortium, reports lindsey partos. an estimated 4 per cent of adults and 8 per cent of children in the eu - the total population tops 380 million - suffer from food allergies, according to the european federation of allergy and airways diseases patients' associations.