Brenda from Victoria raises an important concern regarding the labelling of allergens in alcoholic beverages, highlighting a significant gap in safety standards compared to other food products. Despite the requirement for food items to clearly state their ingredients, wines and other alcoholic drinks often lack comprehensive allergen information, which poses a risk for individuals with allergies, such as Brenda’s son who is anaphylactic to dairy.
Currently, Australia’s alcohol labelling is regulated by the Australia New Zealand Food Standards Code. While the Code mandates certain information like alcohol content and pregnancy warnings, it exempts alcoholic beverages from the allergen labelling rules that apply to food. This exemption is based on the understanding that during the alcohol production process, some allergens are altered in a way that makes them safe for consumption, particularly through the fermentation process.
For instance, beverages distilled from wheat or whey do not need to list these ingredients, nor do beers and spirits containing barley, rye, oats, or wheat. However, fish must be disclosed on labels if directly used in production; yet clarifying agents like isinglass, derived from fish, are not required to be listed, because the process is deemed safe for those with fish allergies.
Labels should identify allergens such as egg or milk only when these are present in the final product in an unaltered form. This situation leaves consumers relying heavily on staff to communicate effectively about the ingredients in alcoholic beverages. Although hospitality staff must share information about ingredients when asked, they aren’t obligated to prompt customers about allergies.
Brenda is advised to inform servers about her and her son’s allergies when dining out. This way, servers can assist in navigating menus and potentially check labels to ensure safety. It’s also recommended to be aware of cross-contamination risks, particularly with cocktails. Seeking out pre-packaged drinks that are known to be safe or those certified vegan could also be effective strategies.
Should a venue fail to comply with allergen safety protocols, patrons can lodge complaints with local food safety authorities to help ensure better practices are implemented in the industry. For more guidance on managing allergies in relation to alcohol, resources from Allergy and Anaphylaxis Australia are available.
Brenda’s concerns underscore the need for improved transparency in alcohol labelling, as well as better consumer education about allergens in alcoholic products, to promote safety for those with allergies.