- the user-friendly, web-based VITAL Calculator
Logon to VITAL Online NOW!
Join the Allergen Bureau today and manage the allergen risks within your foods and help your customers manage their choice when shoppingFind out more about membership
Many studies have explored the role of a compromised skin barrier in the development of food allergy in children, but few have looked at this route [...]
Promising new results have been released from a novel peanut immunotherapy trial being conducted by Melbourne’s Murdoch Children’s Research Institute. Half of the children with peanut [...]
While the market for gluten free foods continues to expand, concerns are growing about the nutritional impact of these foods on the population, particularly among those [...]
A new portable allergen-detection system, called integrated exogenous antigen testing (iEAT), has been developed to help people detect food allergens on site in a restaurant or [...]
The Allergen Bureau is pleased contribute to two upcoming half-day food allergen seminars being supported by Romer Labs in Auckland, NZ on Wednesday 27 September 2017 [...]
A group of world renowned food allergy experts, convened by the US National Academies of Sciences, Engineering, and Medicine, have collaborated to publish a consensus report [...]
The Allergen Bureau are pleased to welcome a further three new Associate Member companies – Allergen Control Group; BE Campbell; and Madura Tea Estates. Associate membership [...]
A doctoral student at South Dakota State University USA is conducting research into gluten-free children’s snack foods made of millet and quinoa. Gabriela John Swamy has [...]
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’.