WEBINAR | What is the VITAL® programme?

Taking allergen management to the NEXT LEVEL


The Allergen Bureau’s VITAL® (Voluntary Incidental Trace Allergen Labelling) Programme is a standardised allergen risk-assessment process for the food industry.

The Allergen Bureau is one of the most prominent industry bodies representing food industry allergen management, developed for industry by industry. The Allergen Bureau’s vision is to lead the global food industry in best-practice allergen management, sharing information that builds trust and transparency to help allergen-sensitive consumers make informed choices.

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 they use, and the processing conditions that contribute to the allergen status of the finished product.

The objective of the VITAL® Programme is to provide a risk-based methodology for food manufacturers to use in assessing the impact of allergen cross-contact, and in creating appropriate precautionary allergen labelling (PAL).

In the webinar, we unpack:

  • Who is the Allergen Bureau and how do they assist with best-practice industry guidance?
  • What is the VITAL® Programme? |  What is the science that underpins the tool?
  • What are the benefits of using VITAL®?
  • How can VITAL® be incorporated into your allergen management plan?
  • How does VITAL® relate to the South African allergen labelling regulations?


If you are interested in our allergen control services, please contact us.


  • Impact & benefits of using VITAL®.
  • Best-practice for quantitative risk assessment.
  • How VITAL® complements allergen management.
  • Discuss Codex and VITAL® interaction.

Who Should Attend:

  • Food safety manager
  • Food quality managers
  • Internal and external food safety auditing team
  • Food safety team
  • Food safety professionals
  • R&D and regulatory teams


    Available on demand

    2.5 hours


  • FREE


Jasmine Lee

Allergen Bureau President


(Food Safety Professional)

Bachelor of Applied Science (B.A.Sc.)

(Queensland University of Technology)

Comaine van Zijl



(Food Technologist)

B. Tech Food Technology

(Cape Peninsula University of Technology)