Food Allergy And Packaged Foods

Under the new PEAL law, ingredients are to be listed with the plain English name alongside the actual ingredient name.

In the statement of ingredients, declarations must:

• Be in bold font.
• Have bold font contrasting distinctly with other text.
• Have the same size font as other text.

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

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 specific name of the cereal must be stated in the ingredients list as either wheat, barley, oats or rye. Where wheat is present, it must also be included in the summary statement.
• ‘Gluten’ must appear in the summary statements 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.

While the transition to new labelling laws is taking place, make sure you check the packaging carefully because plain English names may not have been used yet.

More information about the Food Standards Code is available from the FSANZ website.

• Some people find labelling about gluten and wheat confusing.
• People with a wheat allergy need to avoid wheat. They need to check if wheat is an ingredient rather than just gluten. They may be able to eat other gluten containing cereals (such as rye, barley and oats), unless they are also allergic to rye, barley or oats.
• People with coeliac disease need to avoid all gluten and grains that contain gluten. Gluten is found in wheat and several other grains including rye, barley, oats, spelt or their hybridised strains.

What does lactose free mean?

• Lactose free products have only had the lactose (a type of sugar in milk) removed.
• Lactose free products still contain the milk protein and therefore can cause an allergic reaction.
• People with lactose intolerance are not at risk of anaphylaxis unless they also have a milk allergy.

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

• Milk (dairy) allergy should not be confused with lactose intolerance. They are different.
• People with a milk allergy are allergic to the protein in milk and are at risk of anaphylaxis if they drink milk, even if the milk is lactose-free.
• Remember, milk allergy means all dairy products (such as butter, yoghurt, cheese) have to be avoided.

What about dairy free products?

• Dairy free products are derived from nuts or plants and should not contain any dairy protein at all. However, the ingredient list and any precautionary allergen labelling (e.g. ‘may contain’) should always be checked to see if they contain any milk products.
• Some coconut milks, drinks or creams contain milk, so they would 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.

• Statements such as “May contain…” and “Made on equipment that also produces products containing…” are examples of precautionary allergen labelling statements.
• These statements are voluntary and not regulated by the Food Standards Code.
• They are often used to explain that during growing, transport, storing and making the food, the product may have been unintentionally contaminated with an allergen and the product may be a risk to the person with food allergy because even small amounts of an allergen can trigger an allergic reaction.
• You should talk to your allergist about whether foods containing precautionary allergen statements should be eaten.
• If you would like more information about the level of risk, contact the manufacturer of the product for more information.