- 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 National Allergy Strategy food service project resources were officially released on Monday 17 July 2017 Everyone working in food service – from the manager through [...]
Researchers studying the relationship between the levels of free sugar consumed by mothers during pregnancy and respiratory and atopic outcomes in their children have found a [...]
A new version of the Australian Food and Grocery Council (AFGC) Product Information Form (PIF V6.0) was officially launched at the AIFST 50th Anniversary Convention in [...]
Ondek, the Australian biotechnology company founded by Nobel Laureate Professor Barry Marshall, has raised A$3.59 million in equity funding to develop a new treatment for childhood [...]
On 25 May 2017, the Australia New Zealand Food Standards Code (the Code) was amended to add lupin to the list of allergens that must be [...]
It’s estimated 250,000 Australians aged between 12-25 years of age are at risk of having a severe allergic reaction. With funding support from the Australian Government, [...]
The Allergen Bureau are thrilled to welcome three new VITAL® Training Providers. Sabal Food Safety Consulting (USA), KTBA Foodcampus (Netherland and Belgium) and HACCP Mentor (ANZ, [...]
A drug approved by the US Food & Drug Administration (FDA) for treating certain cancers is currently under investigation for its potential to prevent reactions 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’.