Skip to main content

Reading food labels

food labelsIt is important to check the food label when buying food every time you purchase a product. Even if it has been a ‘safe’ food in the past, manufacturers can change ingredients and processes at any time.

Allergen information on food labels

In Australia, by law under the Food Standards Code, food packaging must display the most common food allergens. This includes imported foods.

  • peanut
  • tree nuts - almonds, cashews
  • egg
  • cow’s milk (this includes all dairy foods)
  • fish
  • crustacea (e.g. prawns, lobster)
  • sesame seeds
  • soy/soybeans
  • cereals containing gluten and their products, namely, wheat, rye, barley, oats, spelt and their hybridised strains (e.g. triticale)
  • lupin

The Food Standards Code also requires that added sulphites in concentrations of 10mg/kg or more must be shown on food labels of packaged foods.

The allergens must be declared if they are included in the product as:

  • An ingredient.
  • Part of a compound ingredient (for example, if milk chocolate is present as an ingredient in a biscuit).
  • A food additive.
  • A processing aid.

When a food does not have to have a label (such as food made and packaged in bulk for caterers, or food served in cafes, restaurants and takeaway outlets), then the seller must provide accurate information about food allergens to customers when they ask for it.

New labelling laws in Australia - Plain English Allergen Labelling (PEAL)

On 25 February 2021, there was a change in the Food Standards Code about the way food allergen information is shown on labels. The change is called Plain English Allergen Labelling (PEAL). Allergen information must now be written using simple, plain English names in bold text and in a specific location on the label to make it easier for people to see if an allergen is in the food.  For example, the word 'egg' must be used rather than just the name of the protein in the egg, for example 'albumin'.

Some other important changes under the new PEAL law include:

  • The name of the specific tree nut (almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio and walnut) must be included in the ingredients list and in the summary statement. The term ‘tree nut’ cannot be used.
  • The specific name of the gluten containing cereal must be stated in the ingredients list as either wheat, barley, oats or rye. When wheat is present, it must also be included in the summary statement.
  • ‘Gluten’ must appear in the summary statement whenever gluten from wheat, rye, oats or barley (or their hybrids) is present. The term ‘Cereals containing gluten’ cannot be used.
  • Fish, crustacea and mollusc must be separately declared in both the ingredients list and summary statement. 

Under the new Code (PEAL), the foods shown in the image below must be written in the statement of ingredients using their plain English name:

Food Allergens

 

How to read food labels that meet the new PEAL law

Under the new labelling law, common food allergens must be listed with the plain English name alongside the actual ingredient name. This is shown in the example below.

food label summary

In the statement of ingredients,  allergens must be written:

  • In bold font that stands out from the other ingredients.
  • In the same size font as other text.

The allergens must also be listed in a summary statement beginning with the word ‘contains’. The summary statement must be next to, but separate from, the ingredient list. It can be above, below or on either side of the ingredient list.

Food companies have been given some time to make these changes to product labels. All products must comply with the new labelling laws by 25 February 2026. Until then you will need to know how to read labels that comply with both the new and old labelling requirements. 

To help you understand food labels that have not changed to the new labelling laws, Allergy & Anaphylaxis Australia has Food Allergen Cards that list  other words for the common allergens and which foods the allergens may be in.

Make sure you check the packaging carefully because plain English names may not have been used yet. Read all ingredient information on the packaging, not just allergen summary statements because under the old law, summary statements are voluntary and not regulated so may not be very accurate.

Further information about the Food Standards Code is available from the FSANZ website: www.foodstandards.gov.au/code/Pages/default.aspx

Confused about wheat and gluten?

What is gluten?

  • Gluten is a type of protein found in wheat, rye, barley, oats and cereals that are bred from these grains (such as triticale).

Wheat allergy and gluten

  • A person with a wheat allergy can have a serious, immediate allergic reaction to any of the proteins found in wheat.
  • People with a wheat allergy must avoid wheat, but they may be able to eat cereals containing gluten - such as rye, barley and oats, if they are not allergic to them.
  • For a person with a wheat allergy, it is important to check for all wheat ingredients on a food label, even in those foods that are labelled 'gluten-free'. 

Coeliac disease and gluten

  • Coeliac disease is an autoimmune condition, not a food allergy.
  • People with coeliac disease must avoid all gluten and all grains that contain gluten.
  • If someone with coeliac disease eats gluten, it will not cause a life-threatening reaction, but it can cause gastrointestinal symptoms such as nausea, vomiting and diarrhoea and may cause serious, long term health problems.
  • Even though people with coeliac disease won’t have a life-threatening reaction, it is still important that they don't eat foods containing gluten or foods that have been contaminated with gluten.

Confused about milk (dairy) allergy and lactose free products?

What does lactose free mean?

  • Lactose is a type of sugar in milk.
  • Lactose free products have had the lactose sugar taken out.
  • People with lactose intolerance need to eat lactose free products because they can’t digest lactose sugar very well.
  • People with milk (dairy) allergy cannot eat lactose free dairy products because they still contain the milk (dairy) protein that causes allergic reactions.

Lactose free dairy products contain milk protein and must not be given to people with a milk (dairy) allergy.

  • Milk (dairy) allergy and lactose intolerance are different.
  • People with a milk allergy are allergic to the protein in milk. So even if the milk is lactose free, it may cause anaphylaxis in a person with milk (dairy) allergy.  
  • Remember - milk allergy means all dairy products (such as milk, butter, yoghurt, cheese) have to be avoided, even if they are lactose free.

What about dairy free products?

  • Dairy free products are made from nuts or plants and should not contain any dairy protein at all. However, the ingredient list and any precautionary allergen labelling (for example 'may contain') should always be checked to see if they contain any milk products.
  • Some coconut milks, drinks or creams contain milk (dairy), so they are not be suitable for people with a milk (dairy) allergy. 
  • Be aware that vegan foods can sometimes contain small amounts of milk and egg. Never presume they are completely milk or egg free unless they are marked milk or egg free.

What are precautionary allergen labelling statements?

  • Precautionary allergen labelling (PAL) statements are used to warn that a food product might be cross contaminated with an allergen and could be a risk to someone with a food allergy.
  • Cross contamination can happen during growing, transport, storing and making the food.
  • Examples of PAL statements include
    • “May contain…”  
    • “Made on equipment that also produces products containing…”
    • “allergen warning….”
  • These statements are voluntary and not regulated by the Food Standards Code. Companies can choose to use them, or not.
  • You need to check the whole label for PAL statements because not all companies put this information near the ingredients list.
  • You should discuss with your allergist or dietitian whether foods containing precautionary allergen labelling statements should be eaten.
  • If you would like more information about the risk of cross contamination for a product,  contact the manufacturer of the product for more information. 

Food that is not packaged (Unlabelled foods):

  • Some foods, like bakery products, food from a butcher and delicatessen items such as cheese and processed meats, may not be packaged and may be sold with no label.  
  • The food standards code states that the seller must be able to provide information about the allergen content of an unlabelled product when a customer asks.   
  • People with food allergy will also need to ask about the risk of cross contamination of allergens for unlabelled foods, for example buying sliced ham from a deli that may have used the same slicer for cheese.

Food Labelling

These short practical videos are part of a series developed to help you understand food labelling.

Reading labels – Part 1 | What information must appear on a food label

Reading labels – Part 2 | How to find allergens on food labels

What are Precautionary allergen labelling (PAL) statements

Choosing products with Precautionary allergen labelling (PAL) statements

Unlabelled foods

Content updated June 2023