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- the user-friendly, web-based VITAL Calculator
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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
The Allergen Bureau VITAL Scientific Expert Panel (VSEP) will reconvene in Rome, Italy in October 2016 to review the Reference [...]
The AOAC has published a document that defines the minimum recommended performance characteristics to be used during the evaluation of [...]
Further links have been found between ‘good’ gut bacteria and protection from food allergy. Findings from a recent study carried [...]
The Allergen Bureau are pleased to welcome two new Associate Member companies – ASL Global and Earlee Products. Associate membership [...]
The synthetic food additive tert–butylhydroquinone, or tBHQ, was approved by the US FDA in 1972 for use as a preservative [...]
While European Union legislation requires food manufacturers to list the presence of major food allergens present as ingredients on the [...]
Simplot Australia was a founding member of the Allergen Bureau in 2005 and we are grateful for Simplot Australia once [...]
The Allergen Bureau and consumer organisations such as Allergy & Anaphylaxis Australia (A&AA) strongly encourage individuals with food allergy to [...]
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’.