June 2025 Edition
Allergen Bureau
The Allergen Bureau is the peak industry body representing food industry allergen management globally.
Celebrating Collaboration, Science & 20 Years of Impact
Fresh from the momentum of FAMS 2025, this edition spotlights breakthroughs in allergy research, training, and detection—plus a heartfelt thank you to our delegates, sponsors, and the powerhouse FAMS team. You made it unforgettable.
We also welcome Allergy Voyage, a new US-based member bridging tech and transparency in allergy-friendly dining. And in case you missed it—the ANZ Consensus statement on best practice food allergen management has been updated to include PAL and captures health care professionals and enforcement agencies. It’s a another step toward clearer PAL, shared responsibility, and stronger global leadership.
As we mark Food Allergy Week, we proudly support Allergy & Anaphylaxis Australia’s Travel Hub—empowering safer journeys for all.
Finally, Save the date: Our 20th Anniversary AGM is coming to Sydney this October 23rd. Join us to reflect, connect, and shape the future of allergen management. Thank you for being part of the journey.
Kind regards
Lisa Clark, Allergen Bureau Manager
Avocado-eating mums reduce food allergy risk in their babies
A recent study has found that maternal avocado consumption during pregnancy is associated with significantly lower odds of food allergies in infants at 12 months.
The study analysed data from over 2,000 mother-infant pairs in the Kuopio Birth Cohort (KuBiCo) a long-term Finnish cohort designed to explore maternal and child health outcomes. Logistic regression models were used to adjust for various maternal and perinatal covariates.
Chat GPT responses in educating parents about food allergen mgmt are complex
Many parents of food allergic children struggle with concerns regarding safety and turn to the internet for information about various allergy management strategies. A recent study assessed the accuracy of ChatGPT as a self-guided educational resource for parents of children undergoing Oral Immunotherapy (OIT) for food allergies.
Guest Technical Article – R-Biopharm
Use of incurred samples to determine the performance of allergen detection methods
As part of our commitment to sharing global insights in food allergen management, the Allergen Bureau is pleased to feature this expert article from R-Biopharm, a valued Platinum Sponsor of FAMS 2025. In this guest post, the R-Biopharm team explores the use of incurred samples—a critical component in assessing the real-world performance of allergen detection methods. With food allergens posing serious risks to allergic individuals, accurate detection is key to ensuring compliance and consumer safety.
Training How good is video-based allergy training for food service teams?
Researchers at Yale School of Medicine have proposed a novel hypothesis: skin injury can trigger food allergies. Using a laboratory mouse model, the researchers found that when food proteins were introduced into the gut shortly after a skin injury - such as a cut or ultraviolet light exposure - had been sustained, new food allergies developed. This effect was only observed when the food was unfamiliar and only when introduced within hours of skin damage. Foods introduced the next day did not cause allergies.
Cross-contamination Addressing allergy concerns in sustainable wheat cultivation
Sustainable agricultural practices in wheat cultivation, such as green manuring and crop rotation with soy and mustard, offer environmental benefits by reducing pesticide and herbicide usage. However, these practices introduce risks of allergen cross-contamination in wheat-based products.
Welcoming Allergy Voyage to the Allergen Bureau Community
As a not-for-profit organisation, the Allergen Bureau relies on membership and services revenue to continue our mission of supporting best practice food allergen management across the supply chain. Over the past 20 years, we’ve been proud to welcome a growing number of member businesses who demonstrate their commitment to safety, transparency, and consumer trust — not just locally, but around the world. This month, we’re delighted to introduce one of our newest international members: Allergy Voyage, a US-based startup tackling the food service challenge head-on.
Launch of the New Allergen Consensus Statement
One of the standout moments from FAMS 2025 was the strong spirit of collaboration and the multidisciplinary approach to tackling the complex challenges in food allergy care and communication.
Using this approach, a working group led by the National Allergy Council (NAC) and representing all stakeholder groups has updated the Australian and New Zealand Food Allergen Consensus Statement. Originally launched in 2022 as a world-first, the statement set a benchmark for advocacy and best practice in allergen management.
Following the FAO/WHO Ad Hoc Expert Panel’s recommendation that Precautionary Allergen Labelling (PAL) be underpinned by an ED05 Reference Dose, and the adoption of ED05 in VITAL 4.0, the group revised the statement to improve clarity around PAL meaning and roles across the supply chain.
Progress, Purpose & Collaboration
FAMS 2025 – Final Reflections & Conference Close;
As FAMS 2025 drew to a close, global experts in food allergen management gathered to reflect on how far we've come—and the critical steps ahead. From trust and training to global collaboration and reframing risk, the message was clear: progress demands unity, science, and purpose. A heartfelt thanks and wrap up from Allergen Bureau President Jasmine Lacis-Lee and a teaser for FAMS 2027 was the perfect way to close the Symposium.
Food Safety & Quality Leader | Allergen & Nutrition Specialist | Leads with Compassion & Purpose | Excellence Awards | Stakeholder Engagement | Influencing | Compliance | Builds Trusting Relationships | ECEC | QSR
3moCongratulations Allergen Bureau on your 20 years🎉Another informative and insightful newsletter. Especially the article about a recent study where results showed that infants whose mothers consumed avocado during pregnancy had a 44% lower risk of developing food allergies.