Food allergy: What ’s on the horizon?

The current COVID-19 emergency has changed so much for those living with the risk of food hypersensitivity – allergy, intolerance and coeliac disease. Pre COVID-19, many initiatives to support those with food hypersensitivity had been gathering momentum: a significant change in food information law for foods prepared and packed on site, some key court cases and an underlying recognition of the exceptional risks, particularly from allergens such as milk and sesameWhilst about half of our food pre-lockdown was prepared and served for us though pubs, restaurants, hotels, schools, workplaces and many other catering operations, many of these businesses are now closed. Those self-isolating or restricting their food shopping are more dependent than ever on the kindness of family, friends and neighbours to ensure supplies. This is an exceptional challenge for those dependent on ‘free from’ products – substitutes for milk, wheat and many other items. At this time, we have no idea when or how catering businesses may be able to increase their activity again, or even whether they will survive the enormous economic impact.  How the risks may be managed beyond lockdown involves significant guesswork.  This webinar offers an update on the challenges faced by those with food allergy both before and during the current emergency.Tuesday, 19 May, 2020 -12:00 to13:00United Kingdom
Source: The Nutrition Society - Category: Nutrition Authors: Source Type: news