Allergens/Intolerance

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The new treats are allergen-friendly, vegan, egg-free, nut-free, soy-free, dairy-free, non-GMO Project Verified, and OU kosher.

Gluten-free innovation is on the rise, with brands introducing allergen-friendly sweets, restaurant-quality breads and snacks. New launches emphasize flavors, improved textures, and creative partnerships.

Researchers at the University of California-Davis have developed a genetically modified wheat strain that reduces harmful gluten epitopes, potentially making wheat safer for those with celiac disease while maintaining its baking quality. Supported by a grant from the Celiac Disease Foundation, this breakthrough paves the way for future wheat varieties that could lower the risk of celiac disease and improve gluten-free food options.

Known for reimagining classic snacks with a gluten-free twist, Absolutely! Gluten Free continues to lead the charge in offering gourmet options for those with dietary restrictions. 

While most allergic reactions cause mild symptoms, some can be severe or life-threatening. Understanding how the FASTER Act changes food labeling could help consumers prevent these adverse reactions.

The Seed Oil Free Certified seal reflects rigorous third-party testing, verifying Every Body Eat's commitment to clean-label cookies and crackers only ever made with whole ingredients and free from the top 14 food allergens and corn. 

Like all YumEarth treats, the sour bites are free from of the top 9 allergens (peanuts, tree nuts, milk, eggs, fish, gluten, shellfish, soy, and sesame), contain no artificial dyes, are non- GMO, and made with organic and simple ingredients.

Sperri, a Halifax-based company, is at the forefront of disrupting the food and beverage industry, driven by the philosophy that food is medicine. 

Stellar Pretzel Thins marks a launch for the vegan and peanut-free pretzel company as the brand becomes even more inclusive to the everyday consumer, especially those with gluten allergies and health-restrictions.

The gift and belief in FASI’s work sheds light on the growing recognition of the critical role interdisciplinary research plays in understanding the complexities of food allergies.