- 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 Australia and New Zealand Food Standards Code has been changed to remove mandatory allergen labelling requirements for some foods [...]
The primary methods for detecting each of the major food allergens are based on the ELISA technique, yet there are [...]
Victorian Coroner Audrey Jamieson has reported on the deaths of 10-year-old milk allergic Ronak Warty, who died after consuming Taiwanese [...]
Unlabelled food allergens on packaged food is now the leading cause of food recalls in the UK. In 2015, 96 [...]
FSANZ has assessed a proposal prepared to assess the risk management options to regulate food containing lupin as an allergen [...]
A Cochrane Review commissioned by Coeliac Australia has found a safe threshold level of gluten intake for people with coeliac [...]
Food Allergy Week is an annual initiative to help raise awareness of potentially life threatening food allergies in Australia. The [...]
The Allergen Bureau is pleased to welcome three food companies as new Associate Members. Ballantyne Ballantyne dairy range division produces [...]
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’.