Through the "Boosting Center for Nutrition, Immune and Allergy - EVAA" project, the Fhealinc partners lay the foundation for joint product development and scientifically supported top clinical patient care at the crossroads of nutrition, immunity and allergy.
 
The relationship between our diet and our immune system came into the spotlight more than ever during the past year. In Western society, the number and severity of food allergies has rapidly increased (doubling during the last 25 years).

Companies are not sufficiently aware of the opportunities this growth market brings and do not have access to the necessary knowledge and information to begin developing products and services for these large patient groups. This includes, for example, materials for food tests or test materials for diagnosis of immune disorders that are adapted and developed for large scale non-university use, or foods which are less likely to cause an allergic reaction.

Laboratory analysis and testing materials for DBPCP pages (double-blind placebo controlled food challenge tests) are not sufficiently suitable for large scale research. Therefore, usage of these tests is usually limited to university research centers.