Food allergens

Allergens are a risk for the food industry. In order to place safe products on the market, it is essential to implement an effective allergen management, covering all critical areas from product [...]

In order to protect allergics, allergenic ingredients must be labelled. When testing for allergens in food, most laboratories use immunological methods such as ELISA. The use of PCR in allergen [...]

St. Nicholas Day is an important sales driver for the food industry. But what exactly are we celebrating on December 6? Here are some interesting St. Nicholas facts – and 5 tips for filling a [...]

In the USA, Thanksgiving will be celebrated this Thursday. On this occasion, we have collected some useful tips to make your Thanksgiving dinner a success.

For anyone who suffers from celiac disease or gluten sensitivity, beer has long been off-limits. Fortunately, this has changed in recent years and celiacs now have access to an increasingly broad [...]

From gluten-free to lactose-free, nut-free, egg-free and low-histamine: the market for “free from” food is growing. But can you trust the information on the label? This has been investigated in [...]

It’s Coeliac Awareness Week in Australia. Reason enough for us to focus on gluten-free food, a food segment of increasing importance. Check out our infographic for some interesting facts [...]

Histamine is a biogenic amine which is naturally present in many foodstuffs – also in wine. Some people react to high histamine foods with headaches or other symptoms. More and more winemakers [...]

Codex standard, AOAC certification, R5 or G12 antibody: What does really matter in gluten analysis? We have collected 10 questions about gluten analysis that everyone in the food industry should [...]

Watch out chocolate lovers: Saturday is „National Pralines Day“. Whether creamy, fruity or crunchy – pralines are something for every taste. It would be a pity if allergy sufferers had to give up [...]