，foodmate.
net/tag_3748.
html" class="zdbq" title="Food related food information" target="_blank">foodmate.
net/tag_134.
html" class="zdbq" title="Standard related food information" target="_blank">《》，foodmate.
net/tag_3601.
html" class="zdbq" title="Allergen-related food information" target="_blank">。：foodmate.
net/tag_1652.
html" class="zdbq" title="Food information related to food labeling" target="_blank">，，。、foodmate.
net/tag_133.
html" class="zdbq" title="Label related food information" target="_blank">，。foodmate.
net/tag_4802.
html" class="zdbq" title="Food information related to FoodPartner.
com" target="_blank">。
、
，。《》Standard 1.
2.
3《、》，，。，，。
，《》。，《》《》，，。，，（）。，，。：，，。
，2017P1044，《》，，。、，2021225。
、
：，，。：
（1）。，“”。：（、）（processing aids （wheat, egg））；（processing aid containing wheat）。
（2）。 “”，。：、、、、（Contains milk, egg, almonds, soy, wheat and sesame.
）。
。
|
|
The name that must be used in the ingredient list
|
Names that must be used in other declarations
|
1
|
Add sulfite concentration of 10mg/kg or above
|
|
sulphites
|
sulphites
|
2
|
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
|
Cereals or their hybrid strains in beer or spirits
|
|
|
|
barley
|
|
barley
|
gluten
|
|
oat
|
|
oats
|
gluten
|
|
rye
|
|
rye
|
gluten
|
3
|
Wheat (including its hybrid strains), whether or not it contains gluten
|
(A) Wheat or its hybrid strains in beer and spirits;
(B) Glucose syrup made from wheat starch: (i) After a refining process, the gluten protein content is reduced to the lowest reasonably achievable level; and (ii) the gluten protein content does not exceed 20 mg/kg;
(C) Alcohol distilled from wheat.
|
wheat
|
(a) wheat; and
(b) if gluten is present-gluten.
|
4
|
Any of the following nuts:
|
|
|
|
|
almond
|
|
almond
|
almond
|
|
Brazil nuts
|
|
Brazil nut
|
Brazil nut
|
|
Cashew nuts
|
|
cashew
|
cashew
|
|
hazelnut
|
|
hazelnut
|
hazelnut
|
|
Macadamia
|
|
macadamia
|
macadamia
|
|
Pecan
|
|
pecan
|
pecan
|
|
Pine nuts
|
|
pine nut
|
pine nut
|
|
pistachio
|
|
pistachio
|
pistachio
|
|
walnut
|
|
walnut
|
walnut
|
5
|
Crustaceans like animals
|
|
crustacean
|
crustacean
|
6
|
egg
|
|
egg
|
egg
|
7
|
fish
|
Fish gelatin extracted from fish swim bladder, used as a clarifying agent in beer or wine
|
fish
|
fish
|
8
|
Lupin
|
|
lupin
|
lupin
|
9
|
milk
|
Alcohol extracted from whey
|
milk
|
milk
|
10
|
Mollusk
|
|
mollusc
|
mollusc
|
11
|
peanut
|
|
peanut
|
peanut
|
12
|
sesame
|
|
sesame
|
sesame
|
13
|
Soybeans
|
(A) Soybean oil that has been degummed, neutralized, bleached and deodorized;
(B) Soybean derivatives of tocopherols or plant sterols;
|
soy, soya or soybean
|
soy
|
The Food Standards Australia and New Zealand has developed a five-year implementation plan to support the new requirements.
From February 25, 2021, companies have 3 years to implement the new requirements.
During this transition period, food companies can comply with the previous allergen declaration requirements of the Australia New Zealand Food Standards Code, or they can comply with the new requirements.
After the transition period is over, there will be a two-year inventory period.
Any food that has been packaged and affixed with the original allergen declaration before the end of the transition period can be sold within two years after the end of the transition period.
Three, summary
Australia and New Zealand amended the mandatory labeling requirements for food allergens, which is expected to have a greater impact on my country's food export trade.
Related export companies are requested to be familiar with the new allergen labeling requirements and implementation dates, and prepare in advance to avoid trade losses.
During the transition period, ensure that imported foods are labeled with allergens in accordance with previous or new regulations.
Ask the supplier for ingredient information, product specification sheets and sample labels to verify compliance.
Develop a plan to ensure that food labeling meets the new requirements after the transition period is over.
Recently, the Australia and New Zealand foodmate.
net/tag_3748.
html" class="zdbq" title="Food related food information" target="_blank">Food foodmate.
net/tag_134.
html" class="zdbq" title="Standard related food information" target="_blank">Standards Agency revised the Australia and New Zealand Food Standards Code and introduced new mandatory foodmate.
net/tag_3601.
html" class="zdbq" title="Allergen-related food information" target="_blank">allergen warning declaration requirements.
The new requirements include the allergen declaration in a specific format and location on the foodmate.
net/tag_1652.
html" class="zdbq" title="Food information related to food labeling" target="_blank">food label , and the use of pure English terminology with bold fonts.
These new requirements will help people find allergen information on food foodmate.
net/tag_133.
html" class="zdbq" title="Label related food information" target="_blank">labels faster and easier so that they can make smart and safe food choices.
foodmate.
net/tag_4802.
html" class="zdbq" title="Food information related to FoodPartner.
com" target="_blank">The Food Partners Network will share relevant key information with you regarding this revision of the mandatory labeling of food allergens.
foodmate.
net/tag_3748.
html" class="zdbq" title="Food related food information" target="_blank">Food foodmate.
net/tag_134.
html" class="zdbq" title="Standard related food information" target="_blank">Standard foodmate.
net/tag_3601.
html" class="zdbq" title="Allergen-related food information" target="_blank">Allergen foodmate.
net/tag_1652.
html" class="zdbq" title="Food information related to food labeling" target="_blank">Food Labeling foodmate.
net/tag_133.
html" class="zdbq" title="Label related food information" target="_blank">Labeling foodmate.
net/tag_4802.
html" class="zdbq" title="Food information related to FoodPartner.
com" target="_blank">Food Partner Network
1.
Background introduction
1.
Background introduction
Certain foods and ingredients may cause severe allergies and other adverse reactions to some people, posing a major threat to the health of people with food allergies.
"Australia and New Zealand Food Standard Code" Standard 1.
2.
3 "Information Requirements for Warnings and Warnings Claims" stipulates that when food contains these allergens, it must be declared on the label.
However, the standard does not specify the terms that should be used when making an allergen declaration, nor does it specify how to make the declaration.
The lack of clear requirements on how to label allergens has brought compliance uncertainty to the industry and regulatory agencies when implementing the Australia and New Zealand Food Standards Code.
Although the industry has voluntary guidance documents on how to best label allergens, including the "Allergen Management and Labeling Food Industry Guide" and the "New Zealand Allergen Food Labeling Guide", food producers or food importers are not always Follow or apply this guidance document in a consistent manner, which creates inconsistencies in allergen labels.
In addition, due to the unclear and inconsistent allergen declarations, it is difficult for consumers (and their caregivers) with food allergies to use label information to make safe food choices.
Consumers cannot even identify the presence of allergens in the food, which leads to a potentially fatal reaction, namely anaphylactic shock.
Other adverse effects include: refusal to eat food because of uncertainty about the existence of allergens, spending more energy and time searching for allergen information, and lack of confidence in allergen labels.
Therefore, the Australia and New Zealand Food Standards Agency prepared Proposal P1044 in 2017, considering the amendment to the Australia and New Zealand Food Standards Code, by stipulating the expression of allergen information and using pure English allergen labels to make allergen information more clear And consistent.
The Australia and New Zealand Food Standards Agency conducted a literature review, safety assessment and two rounds of public comment consultation on the proposal, and finally issued regulations to amend the mandatory labeling requirements for food allergens on February 25, 2021.
Second, the revised content
Second, the revised content
The new requirements include the allergen declaration in a specific format and location on the food label, and the use of pure English terminology with bold fonts.
Specific requirements are as follows:
(1) Mark the designated name of the allergen in the ingredient list.
If the food is a processing aid, the word "processing aid" must be added before the designated name.
For example: processing aids (wheat, egg) (processing aids (wheat, egg)); processing aids containing wheat (processing aid containing wheat).
(2) Mark the summary allergen statement in the vicinity of the ingredient list.
Start with the word "containing", and then list the designated names of each food to be labeled.
For example: containing milk, eggs, almonds, soybeans, wheat and sesame (Contains milk, egg, almonds, soy, wheat and sesame.
).
The mandatory declaration in the following table specifies the list of substances that can cause food allergies and the mandatory designation names of allergen labels.
Mandatory declaration
Food category
|
Exemption
|
The name that must be used in the ingredient list
|
Names that must be used in other declarations
|
1
|
Add sulfite concentration of 10mg/kg or above
|
|
sulphites
|
sulphites
|
2
|
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
|
Cereals or their hybrid strains in beer or spirits
|
|
|
|
barley
|
|
barley
|
gluten
|
|
oat
|
|
oats
|
gluten
|
|
rye
|
|
rye
|
gluten
|
3
|
Wheat (including its hybrid strains), whether or not it contains gluten
|
(A) Wheat or its hybrid strains in beer and spirits;
(B) Glucose syrup made from wheat starch: (i) After a refining process, the gluten protein content is reduced to the lowest reasonably achievable level; and (ii) the gluten protein content does not exceed 20 mg/kg;
(C) Alcohol distilled from wheat.
|
wheat
|
(a) wheat; and
(b) if gluten is present-gluten.
|
4
|
Any of the following nuts:
|
|
|
|
|
almond
|
|
almond
|
almond
|
|
Brazil nuts
|
|
Brazil nut
|
Brazil nut
|
|
Cashew nuts
|
|
cashew
|
cashew
|
|
hazelnut
|
|
hazelnut
|
hazelnut
|
|
Macadamia
|
|
macadamia
|
macadamia
|
|
Pecan
|
|
pecan
|
pecan
|
|
Pine nuts
|
|
pine nut
|
pine nut
|
|
pistachio
|
|
pistachio
|
pistachio
|
|
walnut
|
|
walnut
|
walnut
|
5
|
Crustaceans like animals
|
|
crustacean
|
crustacean
|
6
|
egg
|
|
egg
|
egg
|
7
|
fish
|
Fish gelatin extracted from fish swim bladder, used as a clarifying agent in beer or wine
|
fish
|
fish
|
8
|
Lupin
|
|
lupin
|
lupin
|
9
|
milk
|
Alcohol extracted from whey
|
milk
|
milk
|
10
|
Mollusk
|
|
mollusc
|
mollusc
|
11
|
peanut
|
|
peanut
|
peanut
|
12
|
sesame
|
|
sesame
|
sesame
|
13
|
Soybeans
|
(A) Soybean oil that has been degummed, neutralized, bleached and deodorized;
(B) Soybean derivatives of tocopherols or plant sterols;
|
soy, soya or soybean
|
soy
|
Food category
|
Exemption
|
The name that must be used in the ingredient list
|
Names that must be used in other declarations
|
1
|
Add sulfite concentration of 10mg/kg or above
|
|
sulphites
|
sulphites
|
2
|
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
|
Cereals or their hybrid strains in beer or spirits
|
|
|
|
barley
|
|
barley
|
gluten
|
|
oat
|
|
oats
|
gluten
|
|
rye
|
|
rye
|
gluten
|
3
|
Wheat (including its hybrid strains), whether or not it contains gluten
|
(A) Wheat or its hybrid strains in beer and spirits;
(B) Glucose syrup made from wheat starch: (i) After a refining process, the gluten protein content is reduced to the lowest reasonably achievable level; and (ii) the gluten protein content does not exceed 20 mg/kg;
(C) Alcohol distilled from wheat.
|
wheat
|
(a) wheat; and
(b) if gluten is present-gluten.
|
4
|
Any of the following nuts:
|
|
|
|
|
almond
|
|
almond
|
almond
|
|
Brazil nuts
|
|
Brazil nut
|
Brazil nut
|
|
Cashew nuts
|
|
cashew
|
cashew
|
|
hazelnut
|
|
hazelnut
|
hazelnut
|
|
Macadamia
|
|
macadamia
|
macadamia
|
|
Pecan
|
|
pecan
|
pecan
|
|
Pine nuts
|
|
pine nut
|
pine nut
|
|
pistachio
|
|
pistachio
|
pistachio
|
|
walnut
|
|
walnut
|
walnut
|
5
|
Crustaceans like animals
|
|
crustacean
|
crustacean
|
6
|
egg
|
|
egg
|
egg
|
7
|
fish
|
Fish gelatin extracted from fish swim bladder, used as a clarifying agent in beer or wine
|
fish
|
fish
|
8
|
Lupin
|
|
lupin
|
lupin
|
9
|
milk
|
Alcohol extracted from whey
|
milk
|
milk
|
10
|
Mollusk
|
|
mollusc
|
mollusc
|
11
|
peanut
|
|
peanut
|
peanut
|
12
|
sesame
|
|
sesame
|
sesame
|
13
|
Soybeans
|
(A) Soybean oil that has been degummed, neutralized, bleached and deodorized;
(B) Soybean derivatives of tocopherols or plant sterols;
|
soy, soya or soybean
|
soy
|
Food category
Exemption
The name that must be used in the ingredient list
Names that must be used in other declarations
1
Add sulfite concentration of 10mg/kg or above
sulphites
sulphites
2
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
Cereals or their hybrid strains in beer or spirits
barley
barley
gluten
oat
oats
gluten
rye
rye
gluten
3
Wheat (including its hybrid strains), whether or not it contains gluten
(A) Wheat or its hybrid strains in beer and spirits;
(B) Glucose syrup made from wheat starch: (i) After a refining process, the gluten protein content is reduced to the lowest reasonably achievable level; and (ii) the gluten protein content does not exceed 20 mg/kg;
(C) Alcohol distilled from wheat.
wheat
(a) wheat; and
(b) if gluten is present-gluten.
4
Any of the following nuts:
almond
almond
almond
Brazil nuts
Brazil nut
Brazil nut
Cashew nuts
cashew
cashew
hazelnut
hazelnut
hazelnut
Macadamia
macadamia
macadamia
Pecan
pecan
pecan
Pine nuts
pine nut
pine nut
pistachio
pistachio
pistachio
walnut
walnut
walnut
5
Crustaceans like animals
crustacean
crustacean
6
egg
egg
egg
7
fish
Fish gelatin extracted from fish swim bladder, used as a clarifying agent in beer or wine
fish
fish
8
Lupin
lupin
lupin
9
milk
Alcohol extracted from whey
milk
milk
10
Mollusk
mollusc
mollusc
11
peanut
peanut
peanut
12
sesame
sesame
sesame
13
Soybeans
(A) Soybean oil that has been degummed, neutralized, bleached and deodorized;
(B) Soybean derivatives of tocopherols or plant sterols;
soy, soya or soybean
soy
Food category
Exemption
The name that must be used in the ingredient list
Names that must be used in other declarations
Food category
Food category
Food category
Exemption
Exemption
Exemption
The name that must be used in the ingredient list
The name that must be used in the ingredient list
The name that must be used in the ingredient list
Names that must be used in other declarations
Names that must be used in other declarations
Names that must be used in other declarations
1
Add sulfite concentration of 10mg/kg or above
sulphites
sulphites
1
1
1
Add sulfite concentration of 10mg/kg or above
Add sulfite concentration of 10mg/kg or above
Add sulfite concentration of 10mg/kg or above
sulphites
sulphites
sulphites
sulphites
2
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
Cereals or their hybrid strains in beer or spirits
2
2
2
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
Any of the following cereals ( including hybrid strains ) , if they contain *gluten:
Cereals or their hybrid strains in beer or spirits
Cereals or their hybrid strains in beer or spirits
barley
barley
gluten
barley
barley
barley
barley
gluten
gluten
oat
oats
gluten
oat
oat
oats
oats
gluten
gluten
rye
rye
gluten
rye
rye
rye
rye
gluten
gluten
3
Wheat (including its hybrid strains), whether or not it contains gluten
(A) Wheat or its hybrid strains in beer and spirits;
(B) Glucose syrup made from wheat starch: (i) After a refining process, the gluten protein content is reduced to the lowest reasonably achievable level; and (ii) the gluten protein content does not exceed 20 mg/kg;
(C) Alcohol distilled from wheat.
wheat
(a) wheat; and
(b) if gluten is present-gluten.
3
3
3
Wheat (including its hybrid strains), whether or not it contains gluten
Wheat (including its hybrid strains), whether or not it contains gluten
Wheat (including its hybrid strains), whether or not it contains gluten
(A) Wheat or its hybrid strains in beer and spirits;
(B) Glucose syrup made from wheat starch: (i) After a refining process, the gluten protein content is reduced to the lowest reasonably achievable level; and (ii) the gluten protein content does not exceed 20 mg/kg;
(C) Alcohol distilled from wheat.
(A) Wheat or its hybrid strains in beer and spirits;
(B) Glucose syrup made from wheat starch: (i) After a refining process, the gluten protein content is reduced to the lowest reasonably achievable level; and (ii) the gluten protein content does not exceed 20 mg/kg;
(C) Alcohol distilled from wheat.
wheat
wheat
(a) wheat; and
(b) if gluten is present-gluten.
(a) wheat; and
(b) if gluten is present-gluten.
4
Any of the following nuts:
4
4
4
Any of the following nuts:
Any of the following nuts:
Any of the following nuts:
almond
almond
almond
almond
almond
almond
almond
almond
almond
Brazil nuts
Brazil nut
Brazil nut
Brazil nuts
Brazil nuts
Brazil nut
Brazil nut
Brazil nut
Brazil nut
Cashew nuts
cashew
cashew
Cashew nuts
Cashew nuts
cashew
cashew
cashew
cashew
hazelnut
hazelnut
hazelnut
hazelnut
hazelnut
hazelnut
hazelnut
hazelnut
hazelnut
Macadamia
macadamia
macadamia
Macadamia
Macadamia
macadamia
macadamia
macadamia
macadamia
Pecan
pecan
pecan
Pecan
Pecan
pecan
pecan
pecan
pecan
Pine nuts
pine nut
pine nut
Pine nuts
Pine nuts
pine nut
pine nut
pine nut
pine nut
pistachio
pistachio
pistachio
pistachio
pistachio
pistachio
pistachio
pistachio
pistachio
walnut
walnut
walnut
walnut
walnut
walnut
walnut
walnut
walnut
5
Crustaceans like animals
crustacean
crustacean
5
5
5
Crustaceans like animals
Crustaceans like animals
Crustaceans like animals
crustacean
crustacean
crustacean
crustacean
6
egg
egg
egg
6
6
6
egg
egg
egg
egg
egg
egg
egg
7
fish
Fish gelatin extracted from fish swim bladder, used as a clarifying agent in beer or wine
fish
fish
7
7
7
fish
fish
fish
Fish gelatin extracted from fish swim bladder, used as a clarifying agent in beer or wine
Fish gelatin extracted from fish swim bladder, used as a clarifying agent in beer or wine
fish
fish
fish
fish
8
Lupin
lupin
lupin
8
8
8
Lupin
Lupin
Lupin
lupin
lupin
lupin
lupin
9
milk
Alcohol extracted from whey
milk
milk
9
9
9
milk
milk
milk
Alcohol extracted from whey
Alcohol extracted from whey
milk
milk
milk
milk
10
Mollusk
mollusc
mollusc
10
10
10
Mollusk
Mollusk
Mollusk
mollusc
mollusc
mollusc
mollusc
11
peanut
peanut
peanut
11
11
11
peanut
peanut
peanut
peanut
peanut
peanut
peanut
12
sesame
sesame
sesame
12
12
12
sesame
sesame
sesame
sesame
sesame
sesame
sesame
13
Soybeans
(A) Soybean oil that has been degummed, neutralized, bleached and deodorized;
(B) Soybean derivatives of tocopherols or plant sterols;
soy, soya or soybean
soy
13
13
13
Soybeans
Soybeans
Soybeans
(A) Soybean oil that has been degummed, neutralized, bleached and deodorized;
(B) Soybean derivatives of tocopherols or plant sterols;
(A) Soybean oil that has been degummed, neutralized, bleached and deodorized;
(B) Soybean derivatives of tocopherols or plant sterols;
soy, soya or soybean
soy, soya or soybean
soy
soy
The Food Standards Australia and New Zealand has developed a five-year implementation plan to support the new requirements.
From February 25, 2021, companies have 3 years to implement the new requirements.
During this transition period, food companies can comply with the previous allergen declaration requirements of the Australia New Zealand Food Standards Code, or they can comply with the new requirements.
After the transition period is over, there will be a two-year inventory period.
Any food that has been packaged and affixed with the original allergen declaration before the end of the transition period can be sold within two years after the end of the transition period.
Three, summary
Three, summary
Australia and New Zealand amended the mandatory labeling requirements for food allergens, which is expected to have a greater impact on my country's food export trade.
Related export companies are requested to be familiar with the new allergen labeling requirements and implementation dates, and prepare in advance to avoid trade losses.
During the transition period, ensure that imported foods are labeled with allergens in accordance with previous or new regulations.
Ask the supplier for ingredient information, product specification sheets and sample labels to verify compliance.
Develop a plan to ensure that food labeling meets the new requirements after the transition period is over.
