The NSW Food Authority is urging food manufacturers to be aware of their responsibility when it comes to managing the growing increase of food allergies.
“Above and beyond caring, it’s also the law for those who sell or manufacture food to provide accurate information and labelling about food allergens that may be contained in their product,” said Polly Bennett, CEO, NSW Food Authority.
This year’s national Food Allergy Week started yesterday, Sunday 17 May and runs until 23 May 2015.
Bennett said the week it is an important reminder to food business of the important role they play when it comes to managing food allergies.
"This year’s Food Allergy Week theme is “Be aware. Show you Care” and while those people living with food allergies are generally keenly aware of their condition they need the support of the wider community, both consumers and food businesses alike, in managing it safely," Bennett said.
Allergy & Anaphylaxis Australia reports that nine foods are responsible for 90 per cent of food allergy reactions, these foods must be declared:
- peanuts
- tree nuts (such as almonds and cashews)
- eggs
- milk
- fish
- crustaceans (shellfish such as prawns and lobsters)
- sesame
- soy
- wheat
Australia has one of the highest rates of food allergies in the world and statistics provided by Allergy and Anaphylaxis Australia show that one in ten babies born in Australia today will develop a food allergy.