Consumer study on food allergen Labelling: Follow-on survey 2008-09
Evaluation Series Report No. 20
This study is a follow-on to the benchmark survey which was conducted in 2003, shortly after the introduction of revised food allergen labelling requirements in the Australia New Zealand Food Standards Code in December 2002.
Both the benchmark and this follow-on study primarily looked at the revised allergen labelling requirements relating to the mandatory declaration on a food label of certain substances in food, namely wheat, eggs, fish, shellfish, peanuts, soy, milk, tree nuts, sesame seeds and added sulphites. The survey was conducted with consumers who are themselves allergic to particular foods, or have other people in the household who are. The aim of the survey, which closely replicated that of the benchmark survey, was to look at the perspectives and behaviours of these allergic consumers (and their carers) with regards to food allergen labelling.
These studies were conducted to evaluate the effectiveness of allergen labelling in protecting public health and safety by ensuring adequate and appropriate information is provided to consumers with food allergies, allowing them to make informed choices about the foods they eat.
A summary article on the follow-on allergen survey appears in the Spring 2009 edition of Food Surveillance News (Insert Link) .
Full Report: 
Main Report only: (Appendices only
TABLE OF CONTENTS
EXECUTIVE SUMMARY
Background
Study objectives
Method
Summary of findings
Key comparisons with the benchmark
What ‘at risk’ consumers and their carers want
1. RESEARCH CONTEXT
1.1 Background to the study
1.2 Study objectives
1.3 Overview of methodology
1.4 About this report
2. RESPONDENT AND HOUSEHOLD CHARACTERISTICS
2.1 About the respondent
2.2 About the household
2.3 About the person with the most serious allergy
3. MANAGING THE ALLERGY
3.1 Food types avoided
3.2 Strategies to avoid allergen of concern
3.3 Broad product categories checked when shopping
4. INFORMATION AND SUPPORT
4.1 Source and use of information
4.2 Identification of ingredients of concern via food labels
4.3 Support groups
5. ATTITUDES AND BEHAVIOUR TO FOOD LABELLING
5.1 General behaviour towards labelling
5.2 Trust and certainty towards food labelling
6. USE OF FOOD LABELS TO MANAGE ALLERGY
6.1 Precautionary labelling statements
6.2 Specific labelling examples
7. OTHER ALLERGEN INFORMATION ISSUES
7.1 Other issues mentioned
7.2 Unpackaged foods
7.3 Packaged foods
8. CHANGES AND FUTURE IMPROVEMENTS
8.1 Changes over the past twelve months
8.2 Other improvements
9. SUMMARY AND IMPLICATIONS
9.1 What do ‘at risk’ consumers and their carers want?
A1. METHODOLOGY
A1.1 Background and objectives
A1.2 Summary of methodology
A1.3 Study development
A1.4 Sampling and recruitment
A1.5 Ethics application process
A1.6 Survey administration
A1.7 Survey outcomes
A1.8 Field documentation
A2. 2003 BENCHMARK STUDY COMPARATIVE DATA
A3. LABELS & INGREDIENTS OF CONCERN BY ALLERGEN TYPE
Data Table - FSANZ Food Allergens Study data table table 1
FSANZ Food Allergens Study data table table 2