Food Allergy

Food Allergy

Improving the assessment and management of food allergen risks to protect people with food allergies

Task Force Information

Objectives and list of Task Force members

Contact Information

Contact details in case you have specific questions

Activity Overview

Overview of ongoing and upcoming activities

Expert Groups

Objectives, output and list of experts involved in each activity

Publications

List of publications of this
Task Force

Multimedia

Links to Task Force related documents, recordings and much more...

Completed Expert Groups

Details including experts involved of each activity

Task Force Information

Objectives

The Task Force aims at fostering an international evidence-based consensus on how to assess the risk from allergenic foods. Once identified the agreed method, the Task Force envisage developing tools to help manage the risks and protect all consumers.

Task Force Members

WP DataTables

* Scientific Advisors

Contact Information

For more detailed information, please contact Geraldine Borja at gborja@ilsieurope.be

Activity Overview

Ongoing

- Allergen Quantitative Risk Assessment (QRA): The Development and Integration of Methodology to Link Emerging Tools with Risk Management Actions across the Supply Chain, including Precautionary Labelling

The expert group identified the methodological aspects that should be applied to allergen risk assessment within complex supply chains in real food production situations. The current focus of
the group is to create a Community of Practice (CoP) and a user-friendly guideline to assist various stakeholders in implementing QRA.

Start date: June 2023 | End date: December 2024

- Allergenicity Assessment of New Protein- Containing Sources and Ingrendients

An Expert Group on the allergenicity of novel proteins aims to facilitate the introduction of novel protein sources by promoting the tools for clearer regulatory environment, supported by better alignment between scientific test methodologies and risk management objectives. The current focus of the group is to disseminate their findings at events and developing webinars.

Start date: November 2019 | End date: July 2024

In the pipeline

- Define Barriers and Levers for the Effective Regulation of Precautonary Allergen Labelling (PAL)

Activity on barriers and levers for the effective regulation of Precautionary Allergen Labelling (PAL). The primary objective is to identify gaps that hinder the effective regulation of PAL and determine them necessary actions to address them. The ultimate goal is to establish a more uniform approach to PAL-related decisions.

Expected kick-off: Q4 2024

Expert Groups

Allergen Quantitative Risk Assessment (QRA): The Development and Integration of Methodology to Link Emerging Tools with Risk Management Actions across the Supply Chain, including Precautionary Labelling

Background and Objectives

There is a growing global interest in integrating risk assessment as a part of allergen management, particularly for decisions on precautionary allergen labelling (PAL). This project developed a guidance on the methodologies needed for quantitative risk assessment and is currently adapting this document into a user friendly guidance for target audiences.

Output

After the publication of the Practical Guidance on the Application of Food Allergen Quantitative Risk Assessment (QRA) in 2022, the Expert Group has been actively disseminating this document at various events and offering specialised training.

In 2023, the group launched a Community of Practice (CoP) offering a unique opportunity to connect with a global network. Currently counting 158 members, the CoP brings together diverse stakeholders from across the globe, facilitating rich exchanges on overcoming barriers and sharing best practices through discussions and multi-stakeholder workshops. The group is now developing a user-friendly guide to help stakeholders apply the QRA guidance with ease.

Expert Group Members

 

WP DataTables

Identifying barriers to the effective harmonisation of best practices of Precautionary Allergen Labelling (PAL) standards and implementing the recommendations from the FAO/WHO consultation

Background and Objectives

In most jurisdictions, allergenic ingredient labeling is regulated, but precautionary allergen labeling (PAL) remains voluntary. This lack of standardization leads to inconsistent PAL application. This EG aims to identify barriers and opportunities for effective PAL regulation, benefiting both Food Business Operators and Regulatory Agencies:

  • Conduct a literature review to Identify the current global regulatory framework for PAL statements (including FARRP databases).
  • Conduct interviews with a range of Regulatory Agencies to ascertain current regulatory risk management strategies as well as an inventory of interpretations against country / region specific regulations.

Output

This activity will result in a peer-reviewed publication and potentially a “Black & White” report (practical guidance).

Expert Group Members

WP DataTables

 

Publications

Filter

All Publications

The Role of Hazard- and Risk-Based Approaches in Ensuring Food Safety

2015

  • ILSI Europe

Trends in Food Science & Technology. 2015;46(2) Part A:176-188. Supported by the following task forces: Emerging Microbiological Issues, Food Allergy, Food Intake Methodology, Novel Foods and Nanotechnology, Process Related Compounds and Natural Toxins, Risk Analysis in Food Microbiology, and Threshold of Toxicological Concern.

Read more

WP_Query Object
(
    [query] => Array
        (
            [post_type] => publication
            [posts_per_page] => 5
            [type] => 
            [area] => 
            [committee] => Food Allergy
            [authors] => 
            [showtitle] => 
            [meta_query] => Array
                (
                    [relation] => AND
                )

            [tax_query] => Array
                (
                    [0] => Array
                        (
                            [taxonomy] => ilsi_committee
                            [field] => name
                            [terms] => Food Allergy
                        )

                )

            [paged] => 2
            [meta_key] => _ilsi_date
            [orderby] => meta_value
            [order] => DESC
        )

    [query_vars] => Array
        (
            [post_type] => publication
            [posts_per_page] => 5
            [type] => 
            [area] => 
            [committee] => Food Allergy
            [authors] => 
            [showtitle] => 
            [meta_query] => Array
                (
                    [relation] => AND
                )

            [tax_query] => Array
                (
                    [0] => Array
                        (
                            [taxonomy] => ilsi_committee
                            [field] => name
                            [terms] => Food Allergy
                        )

                )

            [paged] => 2
            [meta_key] => _ilsi_date
            [orderby] => meta_value
            [order] => DESC
            [error] => 
            [m] => 
            [p] => 0
            [post_parent] => 
            [subpost] => 
            [subpost_id] => 
            [attachment] => 
            [attachment_id] => 0
            [name] => 
            [pagename] => 
            [page_id] => 0
            [second] => 
            [minute] => 
            [hour] => 
            [day] => 0
            [monthnum] => 0
            [year] => 0
            [w] => 0
            [category_name] => 
            [tag] => 
            [cat] => 
            [tag_id] => 
            [author] => 
            [author_name] => 
            [feed] => 
            [tb] => 
            [meta_value] => 
            [preview] => 
            [s] => 
            [sentence] => 
            [title] => 
            [fields] => 
            [menu_order] => 
             => 
            [category__in] => Array
                (
                )

            [category__not_in] => Array
                (
                )

            [category__and] => Array
                (
                )

            [post__in] => Array
                (
                )

            [post__not_in] => Array
                (
                )

            [post_name__in] => Array
                (
                )

            [tag__in] => Array
                (
                )

            [tag__not_in] => Array
                (
                )

            [tag__and] => Array
                (
                )

            [tag_slug__in] => Array
                (
                )

            [tag_slug__and] => Array
                (
                )

            [post_parent__in] => Array
                (
                )

            [post_parent__not_in] => Array
                (
                )

            [author__in] => Array
                (
                )

            [author__not_in] => Array
                (
                )

            [search_columns] => Array
                (
                )

            [ignore_sticky_posts] => 
            [suppress_filters] => 
            [cache_results] => 1
            [update_post_term_cache] => 1
            [update_menu_item_cache] => 
            [lazy_load_term_meta] => 1
            [update_post_meta_cache] => 1
            [nopaging] => 
            [comments_per_page] => 50
            [no_found_rows] => 
            [taxonomy] => ilsi_committee
            [term_id] => Food Allergy
        )

    [tax_query] => WP_Tax_Query Object
        (
            [queries] => Array
                (
                    [0] => Array
                        (
                            [taxonomy] => ilsi_committee
                            [terms] => Array
                                (
                                    [0] => Food Allergy
                                )

                            [field] => name
                            [operator] => IN
                            [include_children] => 1
                        )

                )

            [relation] => AND
            [table_aliases:protected] => Array
                (
                    [0] => wp_3_term_relationships
                )

            [queried_terms] => Array
                (
                    [ilsi_committee] => Array
                        (
                            [terms] => Array
                                (
                                    [0] => Food Allergy
                                )

                            [field] => name
                        )

                )

            [primary_table] => wp_3_posts
            [primary_id_column] => ID
        )

    [meta_query] => WP_Meta_Query Object
        (
            [queries] => Array
                (
                    [0] => Array
                        (
                            [key] => _ilsi_date
                        )

                    [relation] => OR
                )

            [relation] => AND
            [meta_table] => wp_3_postmeta
            [meta_id_column] => post_id
            [primary_table] => wp_3_posts
            [primary_id_column] => ID
            [table_aliases:protected] => Array
                (
                    [0] => wp_3_postmeta
                )

            [clauses:protected] => Array
                (
                    [wp_3_postmeta] => Array
                        (
                            [key] => _ilsi_date
                            [compare] => =
                            [compare_key] => =
                            [alias] => wp_3_postmeta
                            [cast] => CHAR
                        )

                )

            [has_or_relation:protected] => 
        )

    [date_query] => 
    [request] => SELECT SQL_CALC_FOUND_ROWS  wp_3_posts.ID
					 FROM wp_3_posts  LEFT JOIN wp_3_term_relationships ON (wp_3_posts.ID = wp_3_term_relationships.object_id) INNER JOIN wp_3_postmeta ON ( wp_3_posts.ID = wp_3_postmeta.post_id )
					 WHERE 1=1  AND ( 
  wp_3_term_relationships.term_taxonomy_id IN (10)
) AND ( 
  wp_3_postmeta.meta_key = '_ilsi_date'
) AND ((wp_3_posts.post_type = 'publication' AND (wp_3_posts.post_status = 'publish' OR wp_3_posts.post_status = 'acf-disabled')))
					 GROUP BY wp_3_posts.ID
					 ORDER BY wp_3_postmeta.meta_value DESC
					 LIMIT 5, 5
    [posts] => Array
        (
            [0] => WP_Post Object
                (
                    [ID] => 5061
                    [post_author] => 24
                    [post_date] => 2017-12-06 06:49:33
                    [post_date_gmt] => 2017-12-06 06:49:33
                    [post_content] => 
                    [post_title] => ILSI Europe’s Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens
                    [post_excerpt] => 
                    [post_status] => publish
                    [comment_status] => closed
                    [ping_status] => closed
                    [post_password] => 
                    [post_name] => ilsi-europes-food-allergy-task-force-from-defining-the-hazard-to-assessing-the-risk-from-food-allergens
                    [to_ping] => 
                    [pinged] => 
                    [post_modified] => 2018-09-18 10:24:00
                    [post_modified_gmt] => 2018-09-18 10:24:00
                    [post_content_filtered] => 
                    [post_parent] => 0
                    [guid] => http://ilsi.eu/?post_type=publication&p=5061
                    [menu_order] => 0
                    [post_type] => publication
                    [post_mime_type] => 
                    [comment_count] => 0
                    [filter] => raw
                )

            [1] => WP_Post Object
                (
                    [ID] => 5225
                    [post_author] => 24
                    [post_date] => 2018-02-09 08:03:45
                    [post_date_gmt] => 2018-02-09 08:03:45
                    [post_content] => 
                    [post_title] => How does Dose Impact on the Severity of Food-Induced Allergic Reactions, and Can this Improve Risk Assessment for Allergenic Foods?
                    [post_excerpt] => 
                    [post_status] => publish
                    [comment_status] => closed
                    [ping_status] => closed
                    [post_password] => 
                    [post_name] => how-does-dose-impact-on-the-severity-of-food-induced-allergic-reactions-and-can-this-improve-risk-assessment-for-allergenic-foods
                    [to_ping] => 
                    [pinged] => 
                    [post_modified] => 2018-09-18 10:23:38
                    [post_modified_gmt] => 2018-09-18 10:23:38
                    [post_content_filtered] => 
                    [post_parent] => 0
                    [guid] => http://ilsi.eu/?post_type=publication&p=5225
                    [menu_order] => 0
                    [post_type] => publication
                    [post_mime_type] => 
                    [comment_count] => 0
                    [filter] => raw
                )

            [2] => WP_Post Object
                (
                    [ID] => 36
                    [post_author] => 12
                    [post_date] => 2016-04-18 03:18:19
                    [post_date_gmt] => 2016-04-18 03:18:19
                    [post_content] => 
                    [post_title] => Prioritisation of Allergenic Foods With Respect to Public Health Relevance: Report from an ILSI Europe Food Allergy Task Force Expert Group
                    [post_excerpt] => 
                    [post_status] => publish
                    [comment_status] => closed
                    [ping_status] => closed
                    [post_password] => 
                    [post_name] => prioritisation-of-allergenic-foods-with-respect-to-public-health-relevance-report-from-an-ilsi-europe-food-allergy-task-force-expert-group
                    [to_ping] => 
                    [pinged] => 
                    [post_modified] => 2020-09-24 07:55:59
                    [post_modified_gmt] => 2020-09-24 07:55:59
                    [post_content_filtered] => 
                    [post_parent] => 0
                    [guid] => https://ilsi.org/europe/?post_type=publication&p=36
                    [menu_order] => 0
                    [post_type] => publication
                    [post_mime_type] => 
                    [comment_count] => 0
                    [filter] => raw
                )

            [3] => WP_Post Object
                (
                    [ID] => 55
                    [post_author] => 12
                    [post_date] => 2016-04-18 03:22:16
                    [post_date_gmt] => 2016-04-18 03:22:16
                    [post_content] => 
                    [post_title] => The Role of Hazard- and Risk-Based Approaches in Ensuring Food Safety
                    [post_excerpt] => 
                    [post_status] => publish
                    [comment_status] => closed
                    [ping_status] => closed
                    [post_password] => 
                    [post_name] => the-role-of-hazard-and-risk-based-approaches-in-ensuring-food-safety
                    [to_ping] => 
                    [pinged] => 
                    [post_modified] => 2017-09-22 08:44:05
                    [post_modified_gmt] => 2017-09-22 08:44:05
                    [post_content_filtered] => 
                    [post_parent] => 0
                    [guid] => https://ilsi.org/europe/?post_type=publication&p=55
                    [menu_order] => 0
                    [post_type] => publication
                    [post_mime_type] => 
                    [comment_count] => 0
                    [filter] => raw
                )

            [4] => WP_Post Object
                (
                    [ID] => 67
                    [post_author] => 12
                    [post_date] => 2016-04-18 03:08:15
                    [post_date_gmt] => 2016-04-18 03:08:15
                    [post_content] => 
                    [post_title] => Food Processing and Allergenicity
                    [post_excerpt] => 
                    [post_status] => publish
                    [comment_status] => closed
                    [ping_status] => closed
                    [post_password] => 
                    [post_name] => food-processing-and-allergenicity
                    [to_ping] => 
                    [pinged] => 
                    [post_modified] => 2016-06-20 17:08:40
                    [post_modified_gmt] => 2016-06-20 17:08:40
                    [post_content_filtered] => 
                    [post_parent] => 0
                    [guid] => https://ilsi.org/europe/?post_type=publication&p=67
                    [menu_order] => 0
                    [post_type] => publication
                    [post_mime_type] => 
                    [comment_count] => 0
                    [filter] => raw
                )

        )

    [post_count] => 5
    [current_post] => -1
    [before_loop] => 
    [in_the_loop] => 
    [post] => WP_Post Object
        (
            [ID] => 5061
            [post_author] => 24
            [post_date] => 2017-12-06 06:49:33
            [post_date_gmt] => 2017-12-06 06:49:33
            [post_content] => 
            [post_title] => ILSI Europe’s Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens
            [post_excerpt] => 
            [post_status] => publish
            [comment_status] => closed
            [ping_status] => closed
            [post_password] => 
            [post_name] => ilsi-europes-food-allergy-task-force-from-defining-the-hazard-to-assessing-the-risk-from-food-allergens
            [to_ping] => 
            [pinged] => 
            [post_modified] => 2018-09-18 10:24:00
            [post_modified_gmt] => 2018-09-18 10:24:00
            [post_content_filtered] => 
            [post_parent] => 0
            [guid] => http://ilsi.eu/?post_type=publication&p=5061
            [menu_order] => 0
            [post_type] => publication
            [post_mime_type] => 
            [comment_count] => 0
            [filter] => raw
        )

    [comment_count] => 0
    [current_comment] => -1
    [found_posts] => 18
    [max_num_pages] => 4
    [max_num_comment_pages] => 0
    [is_single] => 
    [is_preview] => 
    [is_page] => 
    [is_archive] => 1
    [is_date] => 
    [is_year] => 
    [is_month] => 
    [is_day] => 
    [is_time] => 
    [is_author] => 
    [is_category] => 
    [is_tag] => 
    [is_tax] => 1
    [is_search] => 
    [is_feed] => 
    [is_comment_feed] => 
    [is_trackback] => 
    [is_home] => 
    [is_privacy_policy] => 
    [is_404] => 
    [is_embed] => 
    [is_paged] => 1
    [is_admin] => 
    [is_attachment] => 
    [is_singular] => 
    [is_robots] => 
    [is_favicon] => 
    [is_posts_page] => 
    [is_post_type_archive] => 
    [query_vars_hash:WP_Query:private] => 135d3eb0dc931f3af7dc97afbf007f48
    [query_vars_changed:WP_Query:private] => 
    [thumbnails_cached] => 
    [allow_query_attachment_by_filename:protected] => 
    [stopwords:WP_Query:private] => 
    [compat_fields:WP_Query:private] => Array
        (
            [0] => query_vars_hash
            [1] => query_vars_changed
        )

    [compat_methods:WP_Query:private] => Array
        (
            [0] => init_query_flags
            [1] => parse_tax_query
        )

)

Multimedia

One-Pager

Sessions and workshops

Completed Expert Groups

Overview of completed activities