Improving the assessment and management of food allergen risks to protect people with food allergies
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.
Output
- The Task Force has worked on different components of risk assessment, ranging from the identification
and characterisation of the allergen hazard, to the consideration of its prevalence and the level to which consumers are exposed. Moving beyond the usual tripartite model (academia, government, and industry), the Task Force involves allergic patient organisations as well as health care practitioners in many of its expert groups and has been a long – term valued partner in major European Union (EU) projects on food allergy, such as EUROPREVALL, and iFAAM. - The recent Task Force publication proposes a framework to help define what risk is tolerable for food allergens and provides guidance to those dealing with food allergen risk assessment and management. It is valuable not only for food industry and public authorities, but for patient organisations and allergic consumers. The guidance is being widely disseminated to all relevant stakeholders, including consumers, to increase the information flow and thus the confidence on the latest food products and labels.
For more detailed information, please contact Angeliki Stavropoulou at astavropoulou@ilsieurope.be or Toula Aslanidis at taslanidis@ilsieurope.be
Task Force Members
Prof. René Crevel – Interim Chair* | René Crevel Consulting | Director at René Crevel Consulting | UK |
TBD – Vice-Chair | |||
Ms Shelley Dua* – Co-Chair | Addenbrooke’s Hospital, Cambridge University | Clinical Fellow | UK |
Mr William Birkin* | Food Standards Agency (FSA) | Senior Policy Advisor | UK |
Dr Neil Buck | General Mills | Global Toxicology and Ecotoxicology Expert | CH |
Ms Jessica Cairo* | Food Standards Agency (FSA) | Senior Scientific Officer | UK |
Ms Aouatif Chentouf | Roquette Group | Global Toxicology and Ecotoxicology Expert | FR |
Dr Simon Flanagan | Mondelēz International | Head of Speciality Analysis & Food Allergen Services | UK |
Dr Stef Koppelman* | University of Nebraska | Courtesy professor (adjunct faculty) | US |
Dr Leo Meunier | Danone Nutricia Research | European Registered Toxicologist | NL |
Dr Myrthe van den Dungen | DSM | Toxicologist | NL |
Dr Si Wang | PepsiCo International | Senior Scientist | UK |
Mr Ross Yarham | Indoor Biotechnologies | Business Relationship Associate | UK |
Dr Angeliki Stavropoulou | ILSI Europe | Scientific Project Manager | BE |
* Scientific Advisors
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 & Objectives
There is a global and increasing interest in integrating risk assessment as a part of allergen management, including it in decisions on precautionary allergen labelling (PAL).
This project aims to define consensus on the methodologies needed for quantitative risk assessment. The consensual approach will better protect public health and improve the trust of allergic consumers in packaged foods by including the labelling in this approach.
Output
Through a series of stakeholder workshops, this project will define consensus on the methodologies needed for quantitative risk assessment by food business operators, and their implementation.
The EG intends to deliver a peer-reviewed publication and a practical guidance (Black and White Report).
Allergenicity Assessment of New Protein-Containing Sources and Ingredients – Ongoing
Background & Objectives
The introduction of novel food products could expose the population to new dietary proteins. Assessing the potential allergenicity of these proteins is essential to their safe introduction, but remains a challenge.
The activity is focusing on establishing the way different types of methodologies can be deployed to achieve a quantitative or semi-quantitative assessment of the risk posed by protein sources. The recently developed Adverse Outcome Pathway for IgE-mediated sensitisation in particular, is considered.
Output
The aim of this activity is to facilitate the introduction of novel protein sources by promoting the tools for a clearer regulatory environment, supported by better alignment between scientific test methodologies and risk management objectives. The outcome of the Expert Group could be a toolbox for all involved in the risk assessment process for novel foods and ingredients, and should include how best to communicate effectively with non-technical stakeholders.
A Framework to Help Define an Appropriate Level of Protection for Consumers with Food Allergies – Completed
Background & Objectives
To consider and define what constitutes tolerable risk – in the context of allergic reactions to food attributable to unintended allergen presence (UAP) and decisions on the use of precautionary allergen labelling (PAL)- this Expert
This activity aims to:
- achieving consensus in a framework within which tolerable risk arising from UAP can be defined;
- improving food allergen management and quality of life for people with food allergies.
Output
This activity is expected to deliver a peer-reviewed publication that will define a tolerable level of risk. It will improve the quality and transparency of the food allergen risks management.
Review of Suitability of Analytical Methods for Measuring VITAL® Reference Doses for EU Allergens in Foodstuffs – Completed
Background & Objectives
The Expert Group aims at verifying the suitability and sensitivity of the methods currently available and compliance with the established reference doses (VITAL® 2.0).
It will also offer guidance on applicability of detection of concentrations based on current VITAL® reference doses.
Finally, the Expert Group will provide a state of the art review of existing analytical technology to detect food allergens.
Output
Deliver a peer-reviewed publication that provides guidance on the introduction and adoption of reference doses for precautionary allergen labelling (PAL).
Expert Group Members
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
Dr Benjamin Remington – Chair | University of Nebraska | Adjunct Assistant Professor | US |
Dr Michael Walker – Vice-Chair | Laboratory of the Government Chemist (LGC) | Head of Office | UK |
Prof. Joseph Baumert | University of Nebraska (FARRP) | Professor | US |
Dr Marty Blom | The Netherlands Organisation for Applied Scientific Research (TNO) | Scientist and Risk Assessor | NL |
Dr Luca Bucchini | Hylobates Consulting | Scientific and Regulatory Consultant | IT |
Dr Neil Buck | General Mills | Corporate Toxicologist | CH |
Prof. René Crevel | René Crevel Consulting | Director at René Crevel Consulting | UK |
Ms Fleur De Mooij | Danone Nutricia Research | Senior Food Safety and Toxicology Scientist | NL |
Dr Simon Flanagan | Mondelēz International | Head of Speciality Analysis & Food Allergen Services | UK |
Ms Bushra Javed | University of Manchester | Researcher | UK |
Dr Myrthe van den Dungen | DSM | Toxicologist | NL |
Dr Marjan van Ravenhorst | Allergenen Consultancy | Director and Consultant/Trainer | NL |
Dr Si Wang | PepsiCo International | Senior Scientist | UK |
Dr Angeliki Stavropoulou | ILSI Europe | Scientific Project Manager | BE |
Allergenicity Assessment of New Protein-Containing Sources and Ingredients – Ongoing
Prof. René Crevel – Chair | René Crevel Consulting | Director at René Crevel Consulting | UK |
Prof. Harry Wichers – Vice-Chair | Wageningen University | Professor | NL |
Dr Neil Buck | General Mills | Corporate Toxicologist | CH |
Ms Aouatif Chentouf | Roquette Group | Global Toxicology and Ecotoxicology Expert | FR |
Dr Simon Flanagan | Mondelēz International | Head of Speciality Analysis & Food Allergen Services | UK |
Dr Melina Galano | DSM | Senior Regulatory Toxicologist | NL |
Dr Jossie Garthoff | Danone Nutricia Research | Food Safety Scientific Affairs Project Leader | NL |
Dr Stéphane Hazebrouck | UMR CEA-INRA | Researcher | FR |
Prof. Geert Houben | The Netherlands Organisation for Applied Scientific Research – TNO | Principal Scientist | NL |
Ms Bushra Javed | University of Manchester | Researcher | UK |
Dr Katrine Lindholm Bøgh | Technical University of Denmark – DTU | Senior Researcher, Head of Research Group | DK |
Dr Chiara Nitride | University of Naples "Federico II" | Researcher | IT |
Mr Ross Yarham | Indoor Biotechnologies | Business Relationship Associate | UK |
Dr Kitty Verhoeckx | The Netherlands Organisation for Applied Scientific Research – TNO | Scientist | NL |
Dr Angeliki Stavropoulou | ILSI Europe | Scientific Project Manager | BE |
A Framework to Help Define an Appropriate Level of Protection for Consumers with Food Allergies – Completed
Dr Charlotte Madsen – Chair | Technical University of Denmark | DK |
Prof. René Crevel – Co-Chair | René Crevel Consulting | UK |
Prof. Joseph Baumert | University of Nebraska-Lincoln (FARRP) | US |
Ms Elisa Cavandoli | Barilla G&R Fratelli | IT |
Dr Chun-Han Chan | Food Standards Agency (FSA) | UK |
Dr Stella Cochrane | Unilever | UK |
Prof. Geert Houben | The Netherlands Organisation for Applied Scientific Research (TNO) | NL |
Dr Rebecca Knibb | Aston University | UK |
Prof. André Knulst | University Medical Center Utrecht | NL |
Mr Stefan Ronsmans | The Coca-Cola Company | BE |
Ms Sabine Schnadt | German Allergy and Asthma Association (DAAB) | DE |
Dr Paul Turner | Imperial College London | UK |
Dr Myrthe van den Dungen | DSM | NL |
Ms Amena Warner | Allergy UK | UK |
Mr Ross Yarham | Food Standards Agency (FSA) | UK |
Dr Angeliki Stavropoulou | ILSI Europe | BE |
Review of Suitability of Analytical Methods for Measuring VITAL® Reference Doses for EU Allergens in Foodstuffs – Completed
Dr Thomas Holzhauser – Chair | Paul Ehrlich-Institute | DE |
Dr Simon Flanagan – Vice-Chair | Mondelēz International | UK |
Dr Chun-Han Chan | Food Standards Agency (FSA) | UK |
Dr Joana Costa | University of Porto | PT |
Dr James Hindley | Indoor Biotechnologies | UK |
Dr Barbara Hirst | Mondelēz International | UK |
Dr Phil Johnson | University of Nebraska-Lincloln (FARRP) | US |
Dr Christiane Kruse Fæste | Norwegian Veterinary Institute | NO |
Dr Francesca Lambertini | Barilla G&R Fratelli | IT |
Dr Gavin O'Connor* | European Commission - DG JRC | BE |
Dr Marie-Claude Robert | Nestlé | CH |
Dr Martin Röder | Institute for Product Quality (IFP) | DE |
Mr Stefan Ronsmans | The Coca-Cola Company | BE |
Dr Sándor Tömösközi | Budapest University of Technology and Economics | HU |
Dr Angeliki Stavropoulou | ILSI Europe | BE |
* Current affiliation: Physikalisch-Technische Bundesanstalt
Publications
All Publications
Are Current Analytical Methods Suitable to Verify VITAL® 2.0/3.0 Allergen Reference Doses for EU Allergens in Foods?
2020
Can we Define a Level of Protection for Allergic Consumers that Everyone can Accept?
2020
Regulatory Toxicology and Pharmacology 2020. Commissioned by the Food Allergy Task Force.
ILSI Europe’s Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens
2018
Journal of AOAC International 2018;101(1):1-5. Commissioned by the Food Allergy Task Force.
How does Dose Impact on the Severity of Food-Induced Allergic Reactions, and Can this Improve Risk Assessment for Allergenic Foods?
2018
Allergy 2018;1–10. Commissioned by the Food Allergy Task Force.
Prioritisation of Allergenic Foods With Respect to Public Health Relevance: Report from an ILSI Europe Food Allergy Task Force Expert Group
2016
Food and Chemical Toxicology, 2016;89:8-18. Commissioned by the Food Allergy Task Force.
Multimedia
- Food Allergy Task Force – One-pager
- The Food Allergy Task Force in a nutshell, an introductory video*
* The video was developed on the occasion of the Annual Symposium
‘Introduction to the New ILSI Europe Activity on Food Allergen Quantitative Risk Assessment’
Watch the Webinar