The absence of mandatory allergen labelling on alcoholic beverages remains a significant concern, especially for individuals with severe allergies. While food products in Australia must comply with strict labelling laws, alcoholic beverages are largely exempt from these requirements.
This means that ingredients such as fish, eggs, and dairy, which can be life-threatening for some consumers, may not always be listed on labels. The lack of transparency creates risks, especially in social settings where individuals may unknowingly consume allergens.
Alcohol Labelling Exemptions and Allergen Risks: Understanding the Complex Regulatory Framework
Alcohol labelling in Australia is governed by the Australia New Zealand Food Standards Code, which mandates information on alcohol content, standard drinks, and pregnancy warnings. However, when it comes to allergens, alcoholic beverages are exempt from many food labelling requirements.
The reasoning behind this is that some allergens are altered during the fermentation process, making them theoretically safe for consumption. For example, distilled alcohol derived from wheat or milk does not require allergen disclosure. Beer and spirits also do not have to list barley, rye, oats, or wheat.
The rules around allergen declaration in alcohol are complex. While fish must be listed as an ingredient if directly used, isinglass—a fish-derived clarifying agent commonly used in beer and wine—does not require labelling. This is because it is considered to be processed in a way that does not pose a risk to allergic individuals.
Similarly, egg and milk must be declared only if they remain present in the final product. These exemptions create uncertainty for individuals with allergies, as they cannot rely solely on labels for safety.
Ensuring Allergy Safety: Precautions, Transparency, and Advocacy in Alcohol Consumption
Consumers with allergies must take extra precautions when drinking alcohol, particularly when dining out. While servers are not required to ask about allergies, they must provide ingredient information upon request. If an individual declares an allergy, the establishment has an obligation to assist them in avoiding allergens.
This may involve checking ingredient lists or showing product labels. However, the inconsistency in labelling practices makes it difficult for consumers to determine which drinks are safe.
To stay safe, individuals with allergies can take proactive steps such as informing servers about their allergies, requesting information about potential cross-contamination, and choosing prepackaged drinks with third-party vegan certification. Organizations like Allergy and Anaphylaxis Australia provide guidance on avoiding allergens in alcoholic beverages.
If a venue fails to disclose necessary information, consumers have the right to report the issue to their local food enforcement authority. Ultimately, greater advocacy for truth in labelling and stricter regulations are needed to ensure transparency and safety for all consumers.