With the exception of sulphite, threshold values do not apply to the labelling of the aforementioned fourteen allergens that is required by law. When estimating the risk of cross-contamination, the use of threshold values is recommended. The VITAL system (Voluntary Incidental Trace Allergen Labelling), which originates from Australia and New Zealand, was developed to support manufacturers who were uncertain whether or not they have to label allergens caused by cross-contamination. VITAL offers a systematic, risk-based approach that supports a decision being taken about this issue. The VITAL system is based on threshold values for 11 allergens and depends on portion size.
Dutch Spices guarantees that the products it makes and/or supplies comply with the VITAL 3.0 standard, Action Level 1. The system consists of the VITAL GRID, a table in which levels of allergens are linked to action levels. Taking the portion size into account, the basis for this standard is the quantity of Dutch Spices product converted to the portion of end product. If this quantity in the end product remains within the following usage or equivalent, there is compliance with the VITAL 3.0 standard:
Dry herb mixes, dry bread crumb mixes, dry and oil or water based marinades, batter mixes, injection mixes and tumble mixes.
- Dosage up to 100 grams of Dutch Spices seasoning or marinade per kilo of final product
- Dosage up to 170 grams of batter mixes, injection mixes and tumble mixes, per liter water
- Dosage up to 300 grams of the seasoned product consumed per meal.
Sauces and gravy that can be consumed hot. Dairy replacements that can be consumed hot or cold.
- Dosage up to 131 grams of Dutch Spices sauce per meal.
Sauces that can be consumed cold, dressings, chutneys and tapenades, dry instant soups and sweet pastas/spreads.
- Instant soup mix max. 230 g per liter water.
- Dosage up to 70 grams of Dutch Spices sauce per meal.
For VITAL3, the reference dose has been established for twelve allergens. For the mandatory allergens
where no reference dose has been established, the lowest possible reference dose is used, namely
that for the walnut allergen.
For the sulfite and lactose (non-protein) allergens, the safety limit has been set at 10 ppm (as established in EU 1169/2011) and 50 ppm respectively. For the other ten allergens, the safety limited gas been established at 1 ppm.
* The portion size is based on the upper limit in the Dutch National Food Consumption Survey.
Within the EU, only the highest level of action applies which is Action Level 1. Dutch Spices observes this level, and even goes a step further. In addition to the fourteen legal allergens, the absence of cacao, glutamate, lactose, chicken, coriander, maize, legumes, beef, pork and carrots are also managed (these are the additional allergens included on the LeDa list).
“We believe in an allergen-safe world in which
everyone can eat safe, tasty food.”