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... uk-based food and ingredients company ehl claims to have seen a “sharp increase” in sales of its allergen-free curry powder, which were up 35 per cent over the last year ... com that the demand is almost entirely from food manufacturers in the uk ... this, it believes, is due to the number of allergy sufferers and consumer awareness, as well as stringent regulations regarding allergens within the food industry ... ” in particular, it does not contain mustard, the fourth most common food allergen in the uk ... nor does it contain celery, which ranks among the most important plant food allergen sources in central europe’s adult population, according to the authors of a recent study that pinpointed a novel allergen in celery stalks ... ehl imports, blends and packs food ingredients such as herbs, spices and seasoning and boasts of more than 200 accredited organic ingredients ... it said that although it has been a requirement for allergens to be segregated in food production facilities to avoid cross-contamination for some years now, it was the food labelling changes in september 2010 which put uk retailers at the forefront of providing the maximum possible nutritional information on labels in the clearest possible way

... the research, published in molecular nutrition & food research, analyzed the immune activity of the alcohol-soluble protein fractions from two cereals – tef and millet – and two pseudocereals – amaranth and quinoa – in comparison to wheat gliadin to test their safety in the diet of people with celiac disease ... “recently, the use of pseudocereals, in particular amaranth and quinoa …have been considered for the preparation of gluten-free food products,” wrote the authors, led by dr mauro rossi from the institute of food sciences at the national research council, italy ... gluten-free diet coeliac disease is not an allergy or food intolerance, but an autoimmune disease, where the body's immune system attacks its own tissues ... celiac disease is the most common food-sensitive gut disorder in humans, with an incidence as high as 1 in 100 to 1 in 300 among the european and north american population

... reading scientific services ltd (rssl) said it has expanded its analytical capability to take into account the growing industry need for screening of food products for the presence of buckwheat protein material ... buckwheat (fagopyrum esculentum) has been recognized as a common food allergen in korea and japan but it is not on the eu list of allergens that must be declared by food manufacturers ... the company, she continued, was also prompted to seek out and affirm an elisa method for buckwheat residue in end products due to the increasing number of free-from foods in the uk and cake and biscuit products in france that have buckwheat as a common constituent ... european regulations require that the presence of 14 food groups containing allergens in foods must be declared on the label ... but miguel argues that european based food processors often work on the precautionary principal and request testing on non-regulated allergens, citing considerable demand for its analysis around kiwi fruit residues ... “on that basis, we are expecting interest from the food manufacturing sector for this additional allergen testing service,” said the technical specialist

... 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 ... common food allergens include dairy products, soy, peanuts, tree nuts, sesame, fish, shellfish and eggs ... proteins from food allergens may now added to food and beverage products to given them extra nutritional or functional properties, but their appearance might be changed and consumers might not expect them to be there ... “hypoallergenic foods would… be expected to cause more severe reactions for a given weight/volume than the food of origin,” they wrote ... they also noted that the severity of the allergic reaction depends of several factors including the quantity consumed, the level of food-specific ige antibodies, and co-factors like exercise

... the food standards agency, the uk poultry industry, and major retailers have agreed a new target that will measure efforts to reduce the levels of the food bug campylobacter in chickens ... the agency estimates that achievement of this target could mean a reduction in campylobacter food poisoning of up to 30%; some 90,000 cases per year ... dr alison gleadle, director of food hygiene at the food standards agency, said: ‘the food standards agency has identified tackling campylobacter as its number one food safety priority ... however, solutions need to be found at every stage of the food chain to stop this bug from spreading ... we are working closely with the food industry to make chicken as safe to eat as possible ... ’ andrew opie, director of food policy at the british retail consortium, said: ‘we recognise the importance of this issue and are working with the agency and the poultry industry to identify the most effective control measures in the supply chain

... the food standards agency is reminding people to follow some simple safety steps this christmas when preparing their turkeys, to help keep the festive period free from the misery of food poisoning ... many people aren’t used to cooking such large meal, so remembering and sticking to the basic rules should mean food poisoning is one less thing to worry about over christmas ... washing is more likely to splash food bugs on to worktops, dishes and other foods ... bob martin, a food safety expert at the food standards agency, said: ‘don’t let food poisoning ruin your christmas ... ‘one of the most common mistakes people make when preparing their turkey or chicken is washing the bird before they cook it ... ’ food bugs campylobacter is the most common food bug found on turkeys ... the agency has identified campylobacter as the biggest source of food poisoning in the uk, and estimates more than 370,000 people got ill from it in 2009, with around 26,500 cases in december 2009 alone ... this is why we have identified reducing these levels as our number one food safety priority and are working closely with poultry producers and retailers to tackle the problem ... however, people shouldn’t worry and certainly shouldn’t take turkey off their christmas menu - because food poisoning can be easily prevented

... new guidelines will ensure that uk dairy processing companies benefit from a common approach to calculating carbon footprints across the whole supply chain ... drafted by the carbon trust, the department for environment, food & rural affairs and the british standards institute in 2008, pas 2050 claimed to be the first international standard for firms to measure the carbon footprint of goods and services ... policy briefing paper dairy uk has also published a policy briefing paper stating how it believes the competitiveness of the uk dairy industry can be improved ahead of reforms to the common agricultural policy (cap), with european commission (ec) reform proposals due later this year, ahead of post-2013 budget decisions ... the paper states that the eu should promote efficiency in agricultural production, free it from “trade liberalisation” processes, and meet rising global food demand without interfering in the agricultural development of other countries ... common food policy dairy uk also believes that dairy industry stakeholders should receive assistance to help them cope with price volatility, and that the cap should not become an “eu common food policy” ... uk: “the overriding intention is to provide a common eu policy on human health and nutrition issues, and although there are no specific budgetary implications, there are problems when you try to manipulate one central policy lever ... put simply, an all-embracing food policy is too large and unwieldy to work on a centralised basis from brussels, and involves too many vested interests

... an extract from apples rich in polyphenols may reduce or prevent an allergic response to food allergens, suggest findings from a mouse study by nestlé scientists ... an estimated eight per cent of children in the eu suffering from food allergies, according to the european federation of allergy and airways diseases patients' associations ... the most common food allergen ingredients and their derivatives are cereals containing gluten, fish, crustaceans, egg, peanut, soybeans, milk and dairy products including lactose, nuts, celery, mustard, sesame seed, and sulphites

... a major step towards establishing a single food research programme in ireland to support innovation and development in the food industry was taken today with the launch of the ucc/teagasc strategic alliance in food research ... this new alliance moves collaboration between the two organisations in food science and technology to a new level, through the sharing of resources, working to a joint research programme and the establishment of a single portal for food companies to access international quality research and innovation ... speaking at the launch in ucc today, friday, 28 may, minister for agriculture fisheries and food, brendan smith td said: ”the food industry has been identified as a major driver in the future of ireland’s economy ... the ucc/teagasc strategic alliance in food research will ensure that irish food companies have improved access to excellent scientific capability, facilities and critical mass that will support the delivery of products, processes and jobs for the irish economy ... it is anticipated that a deeper relationship will bring new and additional resources to both partners through new programmes, efficiencies and resource use optimisation, which will enhance the flow of new information to the irish food industry and benefit consumers and taxpayers, and be of international significance ... this has led to some of the most important, internationally recognised, food research programmes in ireland, such as the sfi-funded alimentary pharmabiotic centre (apc) and the enterprise ireland-funded food for health ireland (fhi) ... the alliance will provide a platform for strengthening and deepening the relationship between our two institutions, which will enable us jointly to take a longer-term approach to strategic planning for food research, in close co-operation with our industry partners ... ” the alliance will focus on three thematic areas namely: food and health, food science and technology and food and the consumer ... the resources of both organisations will be deployed to build a common food research and innovation programme

... the science to support measures to manage and prevent food allergies is insufficient to support guidelines, and more needs to be done to understand the issues, says a new anaylsis ... writing in the journal of the american medical association (jama), scientists from stanford university report that, despite a lot of literature being available about food allergies, “high-quality studies are few” ... “prime needs for advancement of the field are uniformity in the criteria for what constitutes a food allergy and a set of evidence-based guidelines on which to make this diagnosis,” wrote the authors, led by jennifer schneider chafen ... an estimated four per cent of adults and eight per cent of children in the 380m eu population suffer from food allergies, according to the european federation of allergy and airways diseases patients' associations ... the most common food allergen ingredients and their derivatives are cereals containing gluten, fish, crustaceans, egg, peanut, soybeans, milk and dairy products including lactose, nuts, celery, mustard, sesame seed, and sulphites ... furthermore, they note that evidence as to whether the incidence of food allergies is increasing is lacking ... for many people, the best approach is to avoid the food altogether, as evidenced by the boom in the ‘free-from’ food market, which been enjoying sales growth of over 300 per cent in the uk since 2000, according to market analyst mintel ... “many authorities would consider randomised controlled trials of elimination diets for serious life-threatening food allergy reactions unnecessary and unethical; however, it should be recognized that such studies are generally lacking for other potential food allergic conditions,” wrote the researchers