Allergens

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Harmonization of precautionary allergen labeling (PAL) requires the acceptance of reference doses for priority allergens. A new study found that PAL based on specific FAO/WHO-recommended thresholds would only elicit mild to moderate reactions in a small proportion of the allergic population.

According to FOODAKAI’s Global Food Recall Index, the first quarter of 2025 has seen significant increases in food product recalls across the dairy, poultry, and produce categories internationally.

The updated Fifth Edition of FDA’s Food Allergen Q&A Guidance has been published in a searchable webpage format. Revisions include the addition of sesame as a major food allergen, as well as the removal of some tree nuts, including coconut, from the list of major food allergens.

To improve upon the commonly used precautionary, hazards-based approach to allergen labeling, FAO and WHO have developed a scientific approach to food allergen labeling based on actual risk, such as the likelihood and severity of an allergic reaction occurring.

The U.S. Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau (TTB) has proposed a rule that would require mandatory labeling on alcoholic beverages for the “Big 9” food allergens. The proposed rule is open for comment until April 17, 2025.

The Innovation Center for U.S. Dairy is offering four in-person food safety training opportunities throughout 2025, designed to help the dairy industry strengthen contamination control practices to protect consumers from foodborne illness. 

The UK Food Standards Agency (FSA) has published updated industry guidance on providing written allergen information to consumers with food allergies at retail food establishments serving non-prepacked foods.

Recent research commissioned by Food Allergy Canada identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies. Food safety leaders have a key role to play, leveraging their expertise to foster trust and transform food-allergic consumers into loyal customers.  

Researchers from Wageningen University and Research have characterized the toxicological effects and allergenic potential of emerging alternative protein sources in a recent review.

This article discusses how to prevent allergen cross-contamination in a foodservice environment, with expert guidance on methods and best practices from food safety experts and business leaders from the retail foodservice sector.