Peak allergy body formed
June 7, 2012
A NEW peak group has been
convened to improve how food
allergen risks are managed in
Australasia, as well as helping
consumers with a food allergy
make safer food choices.
Dubbed the Allergen
Collaboration, the body was set up
late last year by Food Standards
Australia New Zealand after a
review of the regulatory
management of allergens.
Parliamentary Secretary for
Health and Ageing, Catherine King,
released a statement about the
collaboration and the allergen
review today.
“The review aimed to determine
whether existing regulation could
be improved to assist food choices
for allergic consumers without
compromising their safety,” King
said, with the collaboration to
address some of the outcomes.
Government, consumer and
industry representatives are part of
the group, and “every sector
represented in this collaboration
has a vital role to play in food
allergy management,” she added.
Participants include the catering
and manufacturing sector which is
responsible for identifying allergens
in foods, as well as groups such as
Anaphylaxis Australia and Allergy
New Zealand which help educate
and inform consumers.
Recommendations of the allergen
review included the establishment
of a label monitoring program
designed to track improvements in
allergen labelling practices with a
particular focus on ‘source’ and
precautionary labelling.
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