Each Working Group is led and resourced by volunteers from Allergen Bureau member companies, with support from an Allergen Bureau director. Taking part connects you with enthusiastic, diverse and passionate people from across the food industry and our wider stakeholder groups.
Our working groups bring member volunteers together in a pre-competitive space to tackle specific allergen management challenges, each one supported by an Allergen Bureau director.
Past and current groups have delivered:
This group is looking for practical ways to manage allergen cross contact that comes from agricultural sources. The work runs in two phases. The first delivers quick wins for industry, and the second will produce an overarching management guide for the food industry.
Resource: Unexpected allergens in food
[PLACEHOLDER – description still to come from the Commons manager]
Used physical risk review and analysis to validate allergen management decisions and assumptions.
Outcome: Allergen Risk Review website
Communicating accurately and consistently to the allergic consumer.
Outcome: This group produced the guidance document VITAL® Best Practice Labelling Guide for Australia and New Zealand. (NB: This resource is currently withdrawn pending PEAL updates)
External verification of specific products showing VITAL process is in control.
Outcome: This group produced the VITAL Standard
This group investigated anomalies where allergens are known to be present but are not formulated as an ingredient (as per ANZFSC definition); and inappropriate to label as per VITAL ‘May be present’.
Outcome: The group produced Guidance to ANZ food industry – Allergen Risk Review Anomaly for Dark Chocolate.
We have developed a wide range of guides to support industry with Allergen Management and Labelling. From Agricultural Cross Contact through to Best Practice Labelling. View and downlad them all for free.