Food allergen collaboration

Government, consumer and industry representatives have joined together to improve how food allergen risks are managed and help consumers with a food allergy make safer food choices.

Parliamentary Secretary for Health and Ageing, Catherine King, said the Allergen Collaboration was contributing to a shared approach among sectors with an interest in allergen management.

“The collaboration was established by Food Standards Australia New Zealand (FSANZ) after a review of the regulatory management of allergens,” Ms King said.

“The review aimed to determine whether existing regulation could be improved to assist food choices for allergic consumers without compromising their safety. The collaboration will address some of the recommendations of the review.”

Ms King said one of the main tasks of the collaboration to date was developing consistent and accurate key messages for various sectors, with a view to promoting these among stakeholders. There is no cure for food allergy; avoidance of the allergen is critical.

“Every sector represented in this collaboration has a vital role to play in food allergy management. For example the catering and manufacturing sector is responsible for helping to identify allergens in foods for allergic consumers; and groups such as Anaphylaxis Australia and Allergy New Zealand help to educate and inform consumers.

“All these groups are working together to develop consistent and accurate messages, which in turn will help to keep consumers with food allergy safe.”

For more information see Anaphylaxis Australia at http://www.allergyfacts.org.au/, and ; FSANZ Allergen Review information at http://www.foodstandards.gov.au/scienceandeducation/publications/allergenreview.cfm

6 June 2012.