- 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 Members and colleagues of the Allergen Bureau are deeply saddened by the recent passing of our wonderful friend Julie. Julie was instrumental in the incorporation [...]
Research presented at the 2017 Annual Scientific Meeting of the American College of Allergy, Asthma and Immunology (ACAAI) suggests that almost half of U.S. adults with [...]
The Allergen Bureau is delighted to welcome Coopers Brewery as our latest Full Member. Members of the Allergen Bureau include icons of the food industry. A [...]
While the specific causes of food allergies are unknown, they undoubtedly involve a complex interplay of genetics and environment. Studies of twins suggest approximately 80 percent [...]
Lianne Mandelbaum, Founder of No Nut Traveler , and author for US consumer magazine Allergic Living attended and presented at the IFAAA meeting in London last [...]
Gene manipulation techniques are being used to develop new strains of wheat with 90% of the gliadin proteins associated with coeliac disease removed. Research into the [...]
The rising incidence of food allergies and the responding allergen labelling legislation around the world have been met by the food industry with various allergen controls [...]
Having food allergies adds a level of complexity to travelling that some people may find difficult, overwhelming, or even insurmountable. A new website has been established [...]
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’.