Focus on food labelling education
The New Zealand Food Safety Authority is to step up its food labelling education programme on allergens as part of the
implementation of the Australia New Zealand Food Standards Code.
The Food Standards Code, which came into full effect in December 2002, requires food manufacturers and importers to
declare on food labels any common food product or substance that is capable of causing an allergic reaction in people.
Commonly referred to as allergens, those specifically mentioned in the Code are:
Cereals containing gluten and their products (wheat, rye, barley, oats)
Crustacea (eg crayfish, crabs, prawns) and their products
Egg and egg products
Fish and fish products
Milk and milk products
Nuts, sesame seeds and their products
Peanuts, soybeans and their products
Royal Jelly
Sulphites
These allergens are said to cause about 90 percent of all food-related allergic reactions.
“Since the Code came into full effect several products have had to be recalled in New Zealand because they contained
allergens that were not declared on the label. We are aware that Australia has had a similar experience so it is timely
to remind manufacturers and importers of their obligations in this regard,” NZFSA Director Tim Knox said.
“Allergy New Zealand says that over 30,000 New Zealanders have a food allergy. The World Allergy Awareness Day last
month highlighted the importance of this issue. Although symptoms in allergy sufferers vary greatly, allergic reactions
can be fatal so it is important that consumers have all the information they need to make informed choices about what’s
in the food they eat,” Mr Knox said.
As part of our implementation programme we have, this week, written to food manufacturers and importers to reinforce the
importance of this issue and remind them of their obligations under the Food Standards Code regarding the labelling of
foods containing allergens.
This follows an advertisement in eight daily newspapers last month, advising food manufacturers, importers and consumers
of the new labelling requirements under the Australia New Zealand Food Standards Code.
A factsheet about allergen labelling and advisory/warning statements is available on the NZFSA website
www.nzfsa.govt.nz. Hard copies can be obtained from local public health units.
More information on products available in New Zealand that are free of common food allergens can be found on the
Manufactured Food Database funded by the Ministry of Health. The website address is www.mfd.co.nz.
“As always if people are concerned about their health following consumption of any food they should consult their health
practitioner,” Mr Knox said.