A step closer – risk based precautionary allergen labelling statements, explained simply in new video by FAO and WHO.
With over 220 million people worldwide living with food allergies, clear and accurate labelling is essential—but current approaches often err on the side of caution, leading to confusing or excessive warnings like “may contain” or “processed in the same facility as…”
In a significant shift, the FAO and WHO have introduced a risk-based approach to food allergen management—moving away from hazard-only labelling toward science-driven, real-world risk assessment, the approach parallels our VITAL program developed in Australia and refined over 17 years. Developed as part of the ESF Food Safety Scientific Advice Programme, this new model helps ensure labels reflect the actual likelihood of an allergic reaction, not just the theoretical presence of an allergen.
This shift aims to:
- Improve clarity and trust in food labelling
- Empower consumers to make safer, more informed choices
- Reduce unnecessary precautionary allergen statements
- Support global trade by harmonising allergen management practices
Watch the new video here: A Novel Food Allergen Management Approach
Explore the FAO/WHO risk-based tools: FAO Food Allergen Resources
