Food allergens

Food safety is a global concern that includes various different areas of our daily life. Safe and nutritious food in sufficient amounts is crucial to sustaining life and promoting good health. [...]

Edible insects are a matter of course for more than a quarter of the world’s population, because they taste good, are nutritious and are relatively readily available. Thus, insects [...]

Culinary herbs and spices are not only used for flavoring food. They may also come with other properties, such as antioxidative and bacteriostatic effects as well as certain pharmacological activities.

We often get the question: “Why do you have a gluten PCR in your portfolio?” A valid question indeed, because gluten is the general name for the proteins in wheat, barley, rye and triticale. [...]

Did you know that gluten may also be present in fruit juice and fish sticks? Cereal protein gluten is frequently used to maintain the form of drinks and convenience meals. As a result, many of [...]

Allergens are substances that produce varied symptoms in allergy patients. As a result, allergens must be labeled. Some (such as eggs or gluten-containing wheat flour) are also found in cakes. [...]

“Gluten-free”, like “allergen-free”, is on everyone’s lips today. Even if foods are produced without allergens such as peanuts or milk or without gluten, they can be [...]

Buckwheat is popular in many countries, including Russia, and is usually enjoyed either sweet or hearty, similar to that of semolina. It’s time to take a deeper look at the plant, [...]

International Coconut Day is celebrated on September 2nd. The coconut palm grows in the tropical belt, yet it is no longer considered exotic here; it has long been a staple of our cuisine. Here [...]

The European Food Safety Agency (EFSA) has approved the first insect for human consumption: the yellow mealworm (Tenebrio molitor larva). It is categorized as a novel food (NF) pursuant to [...]

Sesame seeds are a common ingredient in the food industry. Yet, sesame seeds are a tremendously strong allergen and the prevalence of sesame seed allergy has been increasing in recent years.

Christmas is just around the corner and with it the cookie season. For celiac patients, caution is advised to not take any risks while snacking. That’s why we have a gluten-free cookie [...]

During the control of allergens in food, the so-called hook effect can occur. But what does the hook effect mean in terms of allergen detection and what are the possible consequences of the test [...]

When testing for allergens in food, most laboratories use immunological methods such as ELISA. However, real-time PCR can provide distinct advantages.

At Easter, eggs are served particularly often. But they are also a popular ingredient in many other dishes and processed foods — a challenge for allergic people.

According to a recent study, more than 10 percent of adults in the United States suffer from food allergies, while almost 20 percent think they do. What’s behind this?

Egg allergy is among the most common food allergies worldwide and particularly affects children. An egg-free diet often is a challenge – especially in the holiday season.

Egg allergy particularly affects children. Allergy sufferers must not only avoid fried or scrambled eggs, but also many other foods. Here’s where allergic people must be careful.

Eggs are very versatile foods and for many people an inherent part of the diet. However, they also are one of the most common allergy triggers worldwide.

A while ago, the national wine institute in Argentina officially certified a wine as “gluten-free”. What’s behind this? May conventional wine actually contain gluten?

The demand for gluten-free, lactose-free and other “free from“ foods is rising – and an end is not in sight. On the occasion of the “Free From Functional Food Expo“ in Barcelona, we take a look [...]

Improper storage of fish may result in the formation of high histamine concentrations. Here’s why this can become a problem – and how to safely monitor the histamine level.

Being rich in vitamins, minerals and fiber, oats are a valuable addition to the diet – especially for the gluten-free diet. However, the manufacturing of gluten-free oat products has some pitfalls.

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 [...]

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 [...]

Producers of gluten-free food must comply with certain requirements in terms of labelling, manufacturing and analysis. From Codex Alimentarius to the AOECS standard and EU regulations: We have [...]

Horse meat in lasagna, antifreeze agents in wine or false declared fish: There are many examples for food fraud. The deliberate consumer deception is not only unappetizing – it can be very [...]

Christmas time is here: A time for love, family – and candy. Last year, more than USD 600 million were spent on Christmas candy in the US. But not everybody can enjoy gingerbread, sugar cookies [...]

Cashew is a popular snack and also an important ingredient for confectionery and cereal products. Yet, its allergenic potential is often underestimated. For nut allergy sufferers, cashew can be a [...]

In allergen analysis, lateral flow tests are mainly used for cleaning control. Yet, these handy dipsticks can do more than just test surfaces for allergen residues. Newer models are also suitable [...]

Quebec, October 4th, 2016 – The German company R-Biopharm, one of the largest food diagnostics companies worldwide, is establishing a new Centre of Expertise on food allergen management in [...]

The world is celebrating “World Egg Day” today. It’s no surprise that eggs are popular: they are affordable, versatile, tasty and packed with proteins. However, eggs are a major allergy trigger, [...]

The world is celebrating “World Egg Day” today. It’s no surprise that eggs are popular: they are affordable, versatile, tasty and packed with proteins. However, eggs are a major allergy trigger, [...]

Peanut allergy is one of the most common and most serious food allergies. Even small amounts may be fatal. Here’s what you should know about peanuts as allergy triggers – and about detecting [...]

People suffering from celiac disease or gluten intolerance must strictly avoid gluten. That’s often difficult especially when it comes to ready meals. We show you which meals might contain hidden [...]

The 7th of July is World Chocolate Day: An excellent moment to put the spotlight on that tasty treat. According to the statistics, we eat around 9 kg of chocolate per year. Yet, many people must [...]

For International Coeliac Day, we are taking a closer look at gluten. Although there has been an increased awareness of food allergies and intolerances in recent years, there is often still [...]

Food intolerances and allergies are increasing worldwide. Whether lactose, gluten, soy or egg: allergens pose new challenges to food producers. The latest food trends and the aspects food [...]

A few weeks ago, we featured an article about the rapid gluten test RIDA®QUICK Gliadin. This handy gluten test strip can be used for swabbing surfaces directly on-site without any equipment, [...]

Many people get confused about nut allergies: Which nuts are safe to eat, and which aren’t? Are pistachios considered nuts at all? And which cross-allergies may occur? For World Pistachio Day, we [...]

If you have histamine intolerance, you must avoid many foods: Histamine is present in a lot of products from eggs and cheese to meat and fish. If you don’t want to give up eating fish, here’s how [...]

Soya is becoming more and more popular not only among vegetarians. But there’s more to soya than tofu: The „miracle bean“ takes on important tasks in the food and technical industry. Here’s [...]

When producing gluten-free food, you have to comply with a lot of legal regulations: Certain limit values must be met and regular analyses must be carried out. Avoiding contamination is a big [...]

The first Friday of every August is international beer day. An excellent moment to put the spotlight on 2 quite different quality aspects of beer: gluten content and beer spoilage.

Test kit easy to use and rapid   Fish and fish meal can be easily analysed to histamine with the new test system RIDASCREEN® Histamin (enzymatic). Test gives reliable and robust results, [...]

A major problem of gluten analysis is the background contamination of cereal dust in the laboratory. Therefore, it is of prime importance to clean the lab with 60 % Ethanol before starting the [...]

Time savings due to three paramters in one run and included Internal Amplification Control (IAC) provides an inhibition control for each sample without any additional effort. 4-channel system of [...]

Finally, the US Food and Drug Administration (FDA) published a new regulation for the amount of gluten that may be present in foods marketed as gluten-free. The limit was set to 20 ppm (parts per [...]

We are proud to launch the new sandwich ELISA RIDASCREEN®FAST Soya (R7102) to detect the typical allergenic soya proteins not only in native but also in heated food samples. This Sandwich ELISA [...]

R-Biopharm is proud to announce the RIDASCREEN® Gliadin ELISA, for the detection and quantification of gluten in foods has been accepted by AOAC International as Official First Action method. The [...]

Analytical test kits for ensuring milk-free food production

R-Biopharm has finished the development of the RIDASCREEN®FAST Lysozym ELISA (Art. No. R6452) and since May this kit is available . This kit is suitable for the quantitative detection of lysozyme [...]