Read ingredient labels every time a food is purchased as ingredients and manufacturing processes can change.
By Law, the allergens that must be labelled on a packaged product are:
Peanut, tree nuts, cow’s milk (dairy), egg, soy, fish, shellfish (crustaceans), sesame, lupin, gluten (must state the grain e.g. wheat, rye, barley oats and their hybrids). Sulphites must also be labelled if they are present in the food at 10mg/kg or more.
Despite the law, some labels may not comply and other terms may be used for the major allergens. A list of the many different names for each of the common allergens is available from the following weblinks:
- A list of the many different names for each of the common allergens is available for:
Peanut | Tree nuts | Fish | Shellfish | Cow’s milk | Egg | Wheat | Soy | Sesame | Lupin
For more information on mandatory allergen labelling, review the Food Standards Code on the FSANZ website: http://www.foodstandards.gov.au
Precautionary allergen statements (such as “may contain…” statements) are used to convey a risk of cross contamination with the named food allergen(s). Food companies use precautionary allergen labelling statements to provide additional advice to allergic consumers and recommend that the food is not consumed if you are allergic to that allergen.
There is concern that precautionary allergen labelling statements are used by companies to protect themselves legally.
Precautionary allergen statements are voluntary and unregulated and therefore a product that does not have a precautionary allergen statement is not necessarily ‘safe’. Contacting the manufacturer and asking about manufacturing practices is one way to find out about the level of risk.
People with food allergy and/or their carers should also discuss the risks of eating foods with precautionary allergy statements with their allergy specialist.
Manufacturers are encouraged to use the VITAL (Voluntary Incidental Trace Allergen Labelling) process, a voluntary program which determines if precautionary labelling is required. For more information visit: www.allergenbureau.net/vital/
The ASCIA dietary avoidance information sheets provide additional information about managing the common food allergens:
For information about understanding food labels for food allergy: