Food allergies continue to manifest in children and adults at unprecedented levels without any end in sight.

According to FDA, more than 160 foods can cause allergic reactions in people with food allergies. In the U.S., federal regulatory bodies identify eight most-common allergenic foods, which FDA says account for 90 percent of allergic reactions related to food.

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

Stephen Taylor receives the Institute of Food Technologists’ highest honor during its 2015 Annual Meeting & Food Expo in Chicago.

Implementation of FDA’s Food Safety Modernization Act (FSMA) is fostering new expectations of food-safety programs in food manufacturing facilities.

Mary’s Gone Crackers has issued an almond allergen recall for two of its snack products.

The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014.