Food Allergen Fundamentals: Thursday 22nd March 2018 Identification & Control of Food Allergens: Thursday 19th April 2018 Allergen Labelling & Recalls: Thursday 24th May 2018Click Here for details
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In our previous eNews, the Allergen Bureau reported on a series of three live webinars on the topic of food allergy and allergen management in March, [...]
Gluten triggers an immune response in those with coeliac disease. However, the mechanism by which it does this involves several other biochemicals. One of these, the [...]
A Boston-based food start-up is manufacturing baby foods specifically designed to introduce eight common food allergens to infant diets. With evidence to suggest early exposure to [...]
The Allergen Bureau provides rapid responses1 to questions concerning the management of food allergen risks in food ingredients and manufactured foods in Australia and New Zealand. [...]
A survey conducted by Mount Sinai Hospital’s food allergy clinic study found 44 percent of parents take significant risks in managing food allergies in their children. [...]
Researchers in Italy have shown that beta-lactoglobulin, one of the key allergens in cow’s milk, can be modified via its vitamin A related component retinoic acid. Once [...]
Research funded by the Australasian Society of Clinical Immunology and Allergy (ASCIA) and Victoria University has looked at anaphylaxis in Australasia from consumption of packaged food [...]
EU legislation introduced at the end of 2014 requires retailers of non-prepackaged foods to provide information regarding the content of one or more of 14 specified [...]
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’.