The Allergen Bureau is constantly scanning the media and internet to provide you with current and useful information relating to the management of food allergens in ingredients and manufactured products. The following list is continually growing, but is far from exhaustive. If you find information that you feel would be relevant to this site, please forward details to us at info@allergenbureau.net
All these resources are conveniently placed in our quick reference guide below
Access the Resources
Just click a tab below on the area of interest to you.
The PIF is a comprehensive form designed to assist with validation and verification of products and ingredients in relation to allergen statements, labelling compliance, nutrition claims and claims about dietary suitability or sustainability. The PIF also collects information relevant for quarantine risks, product durability, the presence of dangerous or hazardous substances, packaging materials etc.
Product Information Form (PIF)
The National Allergy Strategy food service project aims to support the food service sector to cater for individuals with food allergies, understanding that both the consumer and food service staff have responsibilities. Designed to assist proprietors and workers in any food business to gain knowledge about food allergens, and to develop best practice procedures for making their food business safe for customers with allergies.
All about allergens training for food service
Australia New Zealand Food Standard 1.2.3 - update
User Guide to Standard 1.2.3
EU Allergen Labelling Exemptions
Health Canada Allergen Control Activities
USFDA Food Allergens/Gluten-Free Guidance Documents & Regulatory Information
Food Allergens International Regulatory Chart (FARRP)
E-Seminar: Introduction to food allergen risk assessment
Food Allergens Risk Assessment Part 2
Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies in relation to permanent exemptions from allergen labelling
The Scientific Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Agency has recently released opinions on the likelihood of individuals suffering allergic reactions in relation to a number of processed foods. The Panel considered it “unlikely” that cereals, nuts or whey used in distilled spirits would lead to severe allergic responses. A similar conclusion was reached for vegetable oils-derived phytosterols and phytosterol esters from soybean and for natural tochopherols from soybean.
It was considered “not very likely” that wheat based maltodextrins or wheat of barley starch based glucose syrups would cause severe allergic responses. None of these products were determined to be of concern to coaliacs, provided the concentration of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. It was also considered “not very likely” that isinglass would trigger an allergic response when used as a clarifying agent in beer.
The panel considered that milk and milk products used in winemaking may trigger allergic responses.
The panel was not able to draw conclusions in relation to fish gelatine and isinglass used in winemaking, or mustard seed oil due to the paucity of data.
Table 1 – Summary of EFSA Scientific Panel on Dietetic Products, Nutrition and Allergies opinions in relation to permanent exemptions from allergen labelling
| Commodity | Panel Opinion | Date |
| casein and potassium caseinate used in the manufacture of wine | The Panel considers that wines fined with casein or potassium caseinate may trigger adverse reactions in susceptible individuals under the conditions of use stated by the applicant. | 23 August 2007 |
| fish products (isinglass) used in the manufacture of wine | The data submitted do not allow the Panel to assess the likelihood that isinglass used as fining agent in wine will trigger an allergic adverse reaction in susceptible individuals under the conditions of use stated by the applicant. | 23 August 2007 |
| milk used in the manufacture of wine | The Panel considers that wines fined with milk (e.g. skimmed milk powder) and products thereof may trigger adverse reactions in susceptible individuals under the conditions of use stated by the applicant. | 23 August 2007 |
| milk (casein) products used as fining agents in wine | The Panel considers that wines fined with milk (casein) may trigger adverse reactions in susceptible individuals under the conditions of use stated by the applicant. | 23 August 2007 |
| fish gelatine or isinglass used as fining agents in wine | The data submitted do not allow the Panel to assess the likelihood that isinglass used as fining agent in wine will trigger an adverse reaction in susceptible individuals under the conditions of use stated by the applicant. | 23 August 2007 |
| isinglass used as a clarifying agent in brewing | The Panel considers that it is not very likely that isinglass used as clarifying agent in beer will trigger a severe allergic reaction in susceptible individuals under the conditions of production and use specified by the applicant. | 23 August 2007 |
| cereals used in distillates for spirits | The Panel considers that distillates made from cereals are unlikely to trigger a severe allergic reaction in susceptible individuals. | 6 June 2007 |
| vegetable oils-derived phytosterols and phytosterol esters from soybean | The Panel considers that it is unlikely that vegetable oils derived phytosterols and phytosterol esters from soybean sources will trigger a severe allergic reaction in susceptible individuals. | 6 June 2007 |
| nuts used in distillates for spirits | The Panel considers that distillates made from nuts are unlikely to trigger a severe allergic reaction in susceptible individuals. | 6 June 2007 |
| wheat-based maltodextrins | The Panel considers that it is not very likely that this product will trigger a severe allergic reaction in susceptible individuals.Wheat-based maltodextrins are unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. | 6 June 2007 |
| natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate and natural D-alpha tocopherol succinate from soybean | The Panel considers that it is unlikely that natural mixed tocopherol/D-alpha tocopherols from soybean sources will trigger a severe allergic reaction in susceptible individuals. | 6 June 2007 |
| wheat-based glucose syrups | The Panel considers that it is not very likely that this product will trigger a severe allergic reaction in susceptible individuals.Wheat-based glucose syrup is unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. | 6 June 2007 |
| whey used in distillates for spirits | The Panel considers that distillates made from whey are unlikely to trigger a severe allergic reaction in susceptible individuals. | 6 June 2007 |
| mustard seed oil | The incomplete scientific data submitted by the applicant do not allow the Panel to evaluate the likelihood that mustard seed oil will trigger an adverse allergic reaction in susceptible individuals. | 6 June 2007 |
| glucose syrups produced from barley starch | The Panel considers that it is not very likely that barley hydrolysates will cause a severe allergic reaction in the majority of cereal allergic individuals. However, the probability of allergic reactions to barley hydrolysates in barley mono-allergic individuals is unknown.Glucose syrups produced from barley starch are unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. | 7 March 2007 |
Download this table
The Food Allergen Management Consensus Statement was developed through industry stakeholder meetings. The statement recognises that food allergen management responsibilities are combined, and rely on the shared responsibility of consumer, the packaged food industry and food service establishments, along with health professionals, retailers, and regulatory and enforcement agencies to provide safe food choices to food allergic consumers. Click below to download the summary or access the full paper.
Food Allergen Management Consensus Statement
Stakeholder Consensus Statement Full Paper (Paid)
CODE OF PRACTICE ON FOOD ALLERGEN MANAGEMENT FOR FOOD BUSINESS OPERATORS CXC 80-2020
