Relevant bibliographies by topics / Food Allergy Stakeholder

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Academic literature on the topic 'Food Allergy Stakeholder'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Food Allergy Stakeholder"

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Koeberl, Martina, Dean Clarke, Katrina J. Allen, Fiona Fleming, Lisa Katzer, N. Alice Lee, Andreas L. Lopata, et al. "European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 60–69. http://dx.doi.org/10.5740/jaoacint.17-0386.

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Abstract Food allergies are increasing globally, including numbers of allergens, the sensitization rate, and the prevalence rate. To protect food-allergic individuals in the community, food allergies need to be appropriately managed. This paper describes current Australian food allergen management practices. In Australia, the prevalence of food allergies, the anaphylaxis rate, and the fatal anaphylaxis rate are among the highest in the world. Interagency and stakeholder collaboration is facilitated and enhanced as Australia moves through past, current, and ongoing food allergen challenges. As a result, Australia has been a global leader in regulating the labeling of common allergens in packaged foods and their disclosure in foods not required to bear a label. Moreover, the food industry in Australia and New Zealand has developed a unique food allergen risk management tool, the Voluntary Incidental Trace Allergen Labelling program, which is managed by the Allergen Bureau. This paper summarizes insights and information provided by the major stakeholders involved to protect food-allergic consumers from any allergic reaction. Stakeholders include government; consumer protection, regulation, and enforcement agencies; the food industry; and food allergen testing and food allergen/allergy research bodies in Australia. The ongoing goal of all stakeholders in food allergen management in Australia is to promote best practice food allergen management procedures and provide a wide choice of foods, while enabling allergic consumers to manage their food allergies and reduce the risk of an allergic reaction.
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Madsen, Charlotte B., René Crevel, Chun-Han Chan, Anthony E. J. Dubois, Audrey DunnGalvin, Bertine M. J. Flokstra-de Blok, M. Hazel Gowland, et al. "Food allergy: Stakeholder perspectives on acceptable risk." Regulatory Toxicology and Pharmacology 57, no. 2-3 (July 2010): 256–65. http://dx.doi.org/10.1016/j.yrtph.2010.03.003.

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Miles, Susan, Erkka Valovirta, and Lynn Frewer. "Communication needs and food allergy: a summary of stakeholder views." British Food Journal 108, no. 9 (September 2006): 795–802. http://dx.doi.org/10.1108/00070700610688412.

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Crevel, René R. W., Stefan Ronsmans, Cyril F. M. Marsaux, and Diána Bánáti. "ILSI Europe’s Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 91–95. http://dx.doi.org/10.5740/jaoacint.17-0397.

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Abstract The International Life Sciences Institute (ILSI) Europe Food Allergy Task Force was founded in response to early public concerns about the growing impact of food allergies almost coincidentally with the publication of the 1995 Food and Agriculture Organization-World Health Organization Technical Consultation on Food Allergies. In line with ILSI principles aimed to foster collaboration between stakeholders to promote consensus on science-based approaches to food safety and nutrition, the task force has played a central role since then in the development of risk assessment for food allergens. This ranged from consideration of the criteria to be applied to identifying allergens of public health concern through methodologies to determine the relationship between dose and the proportion of allergic individuals reacting, as well as the nature of the observed responses. The task force also promoted the application of novel, probabilistic risk assessment methods to better delineate the impact of benchmarks, such as reference doses, and actively participated in major European food allergy projects, such as EUROPREVALL, the European Union (EU)-funded project “The prevalence, cost and basis of food allergy across Europe;” and iFAAM, “Integrated approaches to food allergen and allergy risk management,” also an EU-funded project. Over the years, the task force’s work has evolved as answers to initial questions raised further issues: Its current work program includes a review of analytical methods and how different ones can best be deployed given their strengths and limitations. Another activity, which has just commenced, aims to develop a framework for stakeholders to achieve consensus on acceptable risk.
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Yeung, Jupiter, and Marie-Claude Robert. "Challenges and Path Forward on Mandatory Allergen Labeling and Voluntary Precautionary Allergen Labeling for a Global Company." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 70–76. http://dx.doi.org/10.5740/jaoacint.17-0391.

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Abstract For food manufacturers, the label on a food package is a tool meant to alert consumers to the presence of specific allergens, allowing consumers to make informed decisions and not unnecessarily limit their food choices. Mandatory allergen labeling is used when the allergen is an intentionally added ingredient, whereas voluntary allergen labeling is used when the presence of the allergen is unintentional and may be in the finished product as a result of cross-contact. In a globalized economy, ensuring food safety is a growing challenge for manufacturers. When ingredients and technologies are sourced worldwide from multiple business partners, complexity rises, which can increase the chance for errors, leading to potential harm. Threshold science, Voluntary Incidental Trace Allergen Labelling (VITAL) reference doses, fit-for-purpose analytical technology, and common sense enable us to optimize allergen management for the benefit of allergic consumers. This is a good strategy because all stakeholders share the common goal of making foods safe and wholesome for all. Herein, we recommend that (1) senior management make science-based thresholds a priority for both regulatory authorities and the food industry; (2) VITAL 2.0 be adopted as a risk assessment and risk management tool for precautionary allergen labeling (PAL); (3) a standardized message for PAL, i.e., “may contain x,” be used to make it easily understandable to allergic consumers so they can make informed food choices; and (4) validated fit-for-purpose allergen methods be used to meet analytical needs. This is an opportunity for us to speak with one voice and demonstrate that food safety is not a competitive issue, but a shared responsibility. This approach could significantly improve allergic consumers’ lives.
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Taylor, Simon Brooke, Georgina Christensen, Kirsten Grinter, Robin Sherlock, and Lisa Warren. "The Allergen Bureau VITAL Program." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 77–82. http://dx.doi.org/10.5740/jaoacint.17-0392.

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Abstract This paper sets out the role of the Allergen Bureau and the Voluntary Incidental Trace Allergen Labelling (VITAL) Program from its origin in 2007 to its current iteration, VITAL 2. Herewith are outlined the scientific principles that support the program; the program’s application in the food chain; and the benefits of the program’s use to the food industry, clinicians, and the allergic consumer. VITAL was developed by the Australian and New Zealand food industry in consultation with multiple stakeholders, including consumer organizations, industry bodies, regulators, and retailers, to provide a standardized, science-based risk assessment process for the investigation of the potential presence of food allergens due to cross-contact and to determine whether, for cases in which the allergen is unable to be removed or controlled consistently, precautionary statements are required. The aim of the program is to provide a consistent process, a standardized approach, and a relevant cross-contact statement to allow the allergic consumer to make an informed decision regarding consumption of food.
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Stockhammer, Debbi, Constance H. Katelaris, Maree D. Simpson, and Thiru Vanniasinkam. "Perception of food allergy symptom severity differs across stakeholders." Pediatric Allergy and Immunology 31, no. 3 (December 12, 2019): 321–25. http://dx.doi.org/10.1111/pai.13178.

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Zurzolo, Giovanni A., Jennifer J. Koplin, Anne-Louise Ponsonby, Vicki McWilliam, Shyamali Dharmage, Ralf G. Heine, Mimi LK Tang, et al. "Consensus of stakeholders on precautionary allergen labelling: A report from the Centre for Food and Allergy Research." Journal of Paediatrics and Child Health 52, no. 8 (May 20, 2016): 797–801. http://dx.doi.org/10.1111/jpc.13202.

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Popping, Bert, Laura Allred, François Bourdichon, Kurt Brunner, Carmen Diaz-Amigo, Patricia Galan-Malo, Markus Lacorn, et al. "Stakeholders’ Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food Allergens." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 185–89. http://dx.doi.org/10.5740/jaoacint.17-0425.

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Abstract Until recently, analytical tests for food were performed primarily in laboratories, but technical developments now enable consumers to use devices to test their food at home or when dining out. Current consumer devices for food can determine nutritional values, freshness, and, most recently, the presence of food allergens and substances that cause food intolerances. The demand for such products is driven by an increase in the incidence of food allergies, as well as consumer desire for more information about what is in their food. The number and complexity of food matrixes creates an important need for properly validated testing devices with comprehensive user instructions (definitions of technical terms can be found in ISO 5725-1:1994 and the International Vocabulary of Metrology). This is especially important with food allergen determinations that can have life-threatening consequences. Stakeholders—including food regulators, food producers, and food testing kit and equipment manufacturers, as well as representatives from consumer advocacy groups—have worked to outline voluntary guidelines for consumer food allergen- and gluten-testing devices. These guidelines cover areas such as kit validation, user sampling instructions, kit performance, and interpretation of results. The recommendations are based on (1) current known technologies, (2) analytical expertise, and (3) standardized AOAC INTERNATIONAL allergen community guidance and best practices on the analysis of food allergens and gluten. The present guidance document is the first in a series of papers intended to provide general guidelines applicable to consumer devices for all food analytes. Future publications will give specific guidance and validation protocols for devices designed to detect individual allergens and gluten, as statistical analysis and review of any validation data, preferably from an independent third party, are necessary to establish a device’s fitness-for-purpose. Following the recommendations of these guidance documents will help ensure that consumers are equipped with sufficient information to make an informed decision based on an analytical result from a consumer device. However, the present guidance document emphasizes that consumer devices should not be used in isolation to make a determination as to whether a food is safe to eat. As advances are made in science and technology, these recommendations will be reevaluated and revised as appropriate.
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Crevel, R. W. R., B. K. Ballmer-Weber, T. Holzhauser, J. O’B Hourihane, A. C. Knulst, A. R. Mackie, F. Timmermans, and S. L. Taylor. "Thresholds for food allergens and their value to different stakeholders." Allergy 63, no. 5 (May 2008): 597–609. http://dx.doi.org/10.1111/j.1398-9995.2008.01636.x.

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Dissertations / Theses on the topic "Food Allergy Stakeholder"

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Wortman, Roger W. "Impact of Product Label Communication Congruency on Attitude Certainty and Purchase Intention for Food Allergy Stakeholders Under High and Low Levels of Elaboration." NSUWorks, 2016. http://nsuworks.nova.edu/hsbe_etd/125.

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Food allergies within the United States and Europe have become exceedingly prevalent in children, adolescents, and adults. In the United States alone, over 12 million people have been diagnosed with at least one food allergy. If the allergen is accidentally consumed, the food allergy sufferer may suffer a life-threatening condition known as anaphylaxis. More than 200 U.S. food allergic consumers die annually as a result of anaphylaxis due to ingestion of food allergens. To safely manage food allergies, food allergy sufferers and stakeholders (such as caregivers) require clear and complete ingredient information to avoid certain allergens in packaged food products. Despite U.S. legislative mandates designed to assist the food allergic consumers and stakeholders to make safe food selection choices, food allergy labeling on consumer packaged food products remains unclear. To properly manage food allergy, it is imperative that food allergy stakeholders have access to clear and unambiguous food allergen ingredients located on the food product labels. The purpose of this research was to capture the impact of current United States food allergen labeling guidelines on U.S. food allergy stakeholders. With the elaboration likelihood framework, this research aimed to better understand how the congruence of allergen ingredient information on the Product Label Claim on the front of the package and Nutrition Facts Panel information on the back of the package affected food allergic consumers and stakeholders in evaluation of product packaging allergen information. A total of 223 food allergy stakeholders were administered four surveys depicting food allergen labeling variations found on U.S. food product labels. Seventeen hypotheses were formulated and analyzed with ANCOVA and t tests to measure the impact of congruence and elaboration of the food allergen messages on the food product labels, with a specific focus on purchase intention. Findings indicated that food allergy stakeholders had difficulties using and understanding existing food allergen labels under current U.S. food allergen labeling guidelines. The results also showed confusion among U.S. food allergic stakeholders with safe food selection choices when the label claims did not align with the actual allergen ingredient information. Research, public policy, and managerial implications were thoroughly discussed.
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Reports on the topic "Food Allergy Stakeholder"

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Turner, Paul, and John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.

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The overarching mission of the Food Standards Agency (FSA) is tothe ensure that food is safe, food is what it says it is and that consumers can make informed choices about what to eat. These are of central importance to consumers with food hypersensitivity(FHS).Food hypersensitivity (FHS) encompasses both immune-mediated food hypersensitivity (food allergy and coeliac disease) and non-immune food intolerances. FHS is a complex, multifactorial disease of concern to multiple stakeholders including consumers with FHS, their families, clinicians, regulatory agencies and policy makers, scientists, food manufacturers and food business operators. It affects around 5-8% of children and 2-3% of adults in the UK, and although rare, can be fatal. Public concern over FHS has grown in recent years. In the UK and elsewhere, food recalls due to the presence of undeclared allergens feature predominantly in food alerts; legislation over food labelling has become clearer, and consumers and producers are more aware of FHS. The FSA has been a major funder of research into FHS for over 2 decades, and the outputs of the research programme has had significant impacts at a national and global scale, most notably in the area of the prevention of FHS in children and the presence of declared and undeclared allergens in food products. Strengthening protections for consumers with FHS is a top priority for the FSA. The FSA has established a Food Hypersensitivity Programme Board to oversee and coordinate its work in this area. The working group was tasked with reviewing the research into FHS supported by the Food Standards Agency to date, and prioritising those priority areas where the current scientific evidence is limited and therefore should be a focus for future research investment. The aim –to make the UK the best country in the world for consumers with food hypersensitivity.
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