Food Allergen Fundamentals: Thursday 22nd March 2018 Identification & Control of Food Allergens: Thursday 19th April 2018 Allergen Labelling & Recalls: Thursday 24th May 2018Click Here for details
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Research funded by the Australasian Society of Clinical Immunology and Allergy (ASCIA) and Victoria University has looked at anaphylaxis in Australasia from consumption of packaged food [...]
EU legislation introduced at the end of 2014 requires retailers of non-prepackaged foods to provide information regarding the content of one or more of 14 specified [...]
On Monday 15 January 2018, Georgina Christensen (Allergen Bureau VITAL Coordinator) had the opportunity to present to an audience of more than 40 Thailand-based food producers [...]
Several studies into the use of oral immunotherapy for the treatment of food allergies have shown promising short-term results. However, most have not provided meaningful protocols [...]
The Scientific Committee of the Belgian Federal Agency for the Safety of the Food Chain (FASFC) has recently issued an Opinion on reference doses for food [...]
The Allergen Bureau is pleased to be delivering a series of three, one hour, live webinars on the topic of food allergy and allergen management in [...]
The Journal of AOAC International has published a special issue dedicated to food allergens, with all 25 manuscripts available with open access. The Allergen Bureau team [...]
FAIR Health, an independent non-profit in the US that collects data for privately billed health insurance claims, has analysed spending on food allergy claims and published [...]
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’.