This Guide was developed through a collaboration between the Australian Food and Grocery Council (AFGC) and the Allergen Bureau, which are not-for-profit organisations. The information was drawn from collective industry and consumer expert knowledge and is supported by additional resources. Information is freely available on both the AFGC (www.afgc.org.au) and Allergen Bureau (www.allergenbureau.net) websites.
The Allergen Bureau was established in 2005 in Australia and New Zealand, in recognition of the need to advise the food industry on food allergen management and labelling. Seen internationally as a great example of cooperation, it includes competitors in the food industry, national and multi-national food manufacturing and marketing companies, suppliers, importers, exporters and retailers, as well as consumer groups (including Allergy New Zealand) and health professionals. This network continues to come together regularly to share information on managing the risks of food allergens industry, in the interests of consumers and the food industry.
Allergy New Zealand recommends the Guide to anyone in the food industry, including those making food for schools and/or early child centres.
The 2021 Food Industry Guide to Allergen Management and Labelling is freely available on:
16 July 2021