- 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 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 [...]
Melbourne-based company Aravax has commenced clinical trials of an immunotherapy product developed to treat peanut allergy. The product, known as PVX108 is a result of over [...]
In a lovely autumn week of the southern hemisphere, the 2nd Food Allergen Management Symposium 2017 (FAMS2017) & the Second Asia Pacific Food Allergen Management Workshop [...]
The prevalence of sesame seed allergy has been increasing in recent years and, like allergies to peanut and tree nuts, sesame allergy can be life-threatening and [...]
Refined peanut oils have previously been shown to be safe for most individuals with peanut allergy but it is difficult to guarantee that the oil is [...]
The Allergen Bureau were pleased to award the Allergen Bureau travel grant for postgraduate or early career researchers to Ji Liang, ARC Training Centre for Advanced [...]
Professor Katie Allen from the Melbourne-based Murdoch Children’s Research Institute has called for an Australia-wide uptake of the Allergen Bureau’s Voluntary Incidental Trace Allergen Labelling (VITAL®) [...]
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’.