Food allergens

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 [...]

Food allergens are in the focus of two upcoming events: The 2nd Food Allergen Management Symposium (FAMS 2017) which will start on Sunday in Australia, and shortly thereafter the Free From Food [...]

The 20th Food Allergy Awareness Week will start on Sunday – a good opportunity to draw attention to a fairly unknown food intolerance: histamine intolerance. Here are five questions and answers [...]

Together with the Fresenius University and the Geisenheim University, R-Biopharm is developing an improved ELISA method for the detection of food allergens. The federal state of Hesse is [...]

Certified reference material plays a decisive role in food analysis. But so far, suitable material was missing for allergen analysis. Now, MoniQA Association has presented the first validated [...]