We are pleased to offer all new Allergen Bureau members, who join us between now and 31 March 2017, a complimentary year’s subscription to VITAL Online for their organisation (or their own use for Individual members).Read more about the benefits of Allergen Bureau membership
- the user-friendly, web-based VITAL Calculator
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Join the Allergen Bureau today and manage the allergen risks within your foods and help your customers manage their choice when shoppingFind out more about membership
Background The Product Information Form (PIF) is an industry-agreed questionnaire intended to be used by companies to provide a wide [...]
The US National Institutes of Health (NIH) has issued clinical guidelines to help prevent the development of peanut allergy in [...]
Gliadins are some of the main proteins in gluten that are responsible for the gut-damaging autoimmune response in coeliac patients. [...]
The Allergen Bureau are pleased to welcome three new Associate Member companies – ISFI, FJ Fleming Food Consulting and Eagle [...]
A global forecasting report produced by US company MarketsandMarkets sets out predictions that the food allergen testing market size will [...]
A study of immune traits conducted by researchers from King’s College London looked at samples from almost 500 female twins [...]
The ‘gluten free’ market is growing in both Australia and New Zealand and in response to this growth the Allergen [...]
Coeliac Australia has reported it is spending close to $500,000 to support three groundbreaking Australian research projects that each aim [...]
The Allergen Bureau’s VITAL (Voluntary Incidental Trace Allergen Labelling) Program is a standardised allergen risk assessment process for food industry.
Carrying out a VITAL risk assessment using the VITAL tools - including VITAL Online - assists a food company to thoroughly review the allergen status of all the ingredients and the processing conditions that contribute towards the allergen status of the finished product.
The VITAL Program produces a ‘labelling outcome’ that summarises the food allergens present in a food due to intentional inclusion as part of a recipe and where food allergens, present due to cross contact, should be included (or not) on the label in the form of the precautionary statement ‘May be present: XXX’.