News

Clinicians often try to gather information about the type and amount of an allergen eaten by a patient who has just had an allergic reaction. These details help to estimate the person’s sensitivity and risk of future severe reactions. Researchers…

Most people with food allergy don’t know what ‘May Contain’ labels actually mean Over 3,000 people with diagnosed food allergy were asked a series of questions related to food shopping and labelling as part of a recent study in the…

Researchers at Australia’s Edith Cowen University and CSIRO have helped to identify 20 proteins found in cricket food products that could cause serious allergic reactions in some people. Those most at risk are people with shellfish allergy. As the global…

Are you ready to be certified? VITAL certified that is! Did you know that the Allergen Bureau has a VITAL Standard – an auditable version of our globally recognised VITAL (Voluntary Incidental Trace Allergen Labelling) Program? The VITAL Program is…

The Allergen Bureau Mission is to lead the global food industry in best practice allergen management, sharing information that builds trust and transparency that supports allergen sensitive consumers to make informed choices. Speaking at food industry events about the Allergen…

Food Standards Australia New Zealand (FSANZ) has been working since 2018 on a proposal to make food allergen labelling clearer and more consistent. The aim is to help people with food allergies make informed choices and support food businesses to get…