- 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
pladis is a global snacking company and home to some of the world’s most loved brands, including McVitie’s, Ulker and Godiva Chocolatier. Formed in 2016, pladis [...]
VITAL® Online, the Allergen Bureau user-friendly, web-based VITAL Calculator is two years old! Launched in August 2015, VITAL Online has quickly gained global acceptance as a food [...]
Many studies have explored the role of a compromised skin barrier in the development of food allergy in children, but few have looked at this route [...]
Promising new results have been released from a novel peanut immunotherapy trial being conducted by Melbourne’s Murdoch Children’s Research Institute. Half of the children with peanut [...]
While the market for gluten free foods continues to expand, concerns are growing about the nutritional impact of these foods on the population, particularly among those [...]
A new portable allergen-detection system, called integrated exogenous antigen testing (iEAT), has been developed to help people detect food allergens on site in a restaurant or [...]
The Allergen Bureau is pleased contribute to two upcoming half-day food allergen seminars being supported by Romer Labs in Auckland, NZ on Wednesday 27 September 2017 [...]
A group of world renowned food allergy experts, convened by the US National Academies of Sciences, Engineering, and Medicine, have collaborated to publish a consensus report [...]
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’.