Research: Allergen Label

As we have chosen a food website for our Advanced Studio 1 project, it is essential to clearly specify the food items we offer to our customers. Providing detailed descriptions of each item is crucial, particularly with regard to potential allergens. Many individuals have allergies to ingredients such as nuts, dairy, and others, so it is important that all allergen information is clearly labelled within the product descriptions to ensure customer safety and transparency. 

Some of the things I found:

1. If specific allergies are present in your food (as ingredients, additives, or processing aids), you are required to disclose them. Milk, peanuts, tree nuts, soy, sesame, wheat, eggs, shellfish, fish, and cereals that contain gluten (barley, rye, and oats if gluten is present) are examples of allergies. If sulphites are detected at ≥10 mg/kg, they must be reported.
   
2. Use strong font to indicate allergies in the ingredients list, such as milk powder (milk). Include a succinct message such as: Contains: Almonds, Soy, and Milk
   
3. New Modifications (Going into Effect February 25, 2024) The names listed in Schedule 9 of the Food Standards Code must be used. For instance:
   - Use "almond" rather than "tree nut.""
   - Use "gluten" along with the name of the particular cereal, such as "barley (gluten)".
   

As we will be showcasing food items from restaurants or other food vendors, we will ensure that all necessary information is collected for each item, including detailed ingredient lists and allergen data and display accordingly.

Reference List

FSANZ 2024, Allergen labelling for food businesses | Food Standards Australia New Zealand, www.foodstandards.gov.au.

-Sampurna