News

The Allergen Bureau is exploring a critical issue in allergen management: how cross-contact information should be communicated through the supply chain to support accurate labelling decisions.This two-part series examines differing industry perspectives and clarifies how the VITAL® Program framework applies…

Food manufacturers rely on environmental swabs to confirm that cleaning procedures in production facilities are effective and that no unintentional food allergens remain on surfaces or in products. These swabs are typically sent to third-party laboratories for analysis. However, delays…

A group of leading scientists from around the world recently gathered in Rome for a joint FAO/WHO expert consultation to determine for people with coeliac disease how much gluten can safely be present in foods that aren’t labelled gluten-free. Chaired…

Understanding powder behaviour could help manufacturers and caterers reduce contamination risks and comply with allergen management standards. A recent study explored how five common powders—skim milk, infant formula, wheat flour, buckwheat flour and soybean flour—behave when dropped from a height.…

The Allergen Bureau extends its sincere condolences to the Allen family. Dr Katie Allen was a foundational member of the Allergen Bureau’s VITAL Scientific Expert Panel (VSEP) from 2011–2019. Working alongside international experts in the field of food allergy, her…

The FAO and WHO have released a new executive summary report outlining the recommendations of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens – reference dose(s) for cereals containing gluten or gluten, held in Rome…