by Andrew Thomson on May 21, 2018
On 26 May 2018, all foods must comply with the new requirement of declaring lupin in food. The Food Standards Code was changed to require lupin to be declared when present in a food as an ingredient or component of ingredients including food additives and processing aids.
Lupin is a legume which like soy and peanut has the potential to be an allergen. Some people who are allergic to peanuts may also be allergic to lupin.
Lupin has not been commonly used in Australian or New Zealand foods. However, it can be found in a wide range of food products including bread, bakery and pasta products, sauces, beverages and meat based products such as burgers and sausages. Gluten-free or soy-free products may sometimes contain lupin.
Key messages for food manufacturers, retailers and the food service sector
- Review the food safety system.
- Implement an effective allergen management plan.
- Train staff in food allergen risks, management and communication.
- Provide clear and accurate information on the allergen status of your product.
- Food manufacturers have a responsibility to manage the unintentional presence of food allergens.
Please contact us if you require further information or expert advice.