If your products contain any of the 9 key allergens: peanuts; tree nuts; soy; milk; egg; cereals; seafood; fish; and sesame or derivatives of them, it is mandatory under the Australia New Zealand Food Standards Code for your product labels to contain this information as part of the ingredient list.

Best Practice is that food allergen information in ingredient labels should be listed in common language e.g. ‘milk’ rather than ‘sodium caseinate'.

If you are concerned about the presence of food allergens in your products that you are not deliberately adding, you may need to test the product or conduct a thorough HACCP (Hazard Analysis Critical Control Point) analysis of your supply chain to identify where the food allergens may be entering it.

Food allergens may for example be present due to shared equipment or use of ingredients where the supplier has not accurately recorded all components.

For more advice, please contact the Allergen Bureau Manager This email address is being protected from spam bots, you need JavaScript enabled to view it