A new collaboration to help consumers with food allergies make safer food choices is being led by Food Standards Australia New Zealand with the support of government, consumer and industry representatives.
The initiative will help improve how food allergen risks are managed.
Parliamentary Secretary for Health and Ageing, Catherine King said the Allergen Collaboration was contributing to a shared approach among sectors with an interest in allergen management.
"The collaboration was established by Food Standards Australia New Zealand (FSANZ) after a review of the regulatory management of allergens," Ms King said.
"The review aimed to determine whether existing regulation could be improved to assist food choices for allergic consumers without compromising their safety.
"The collaboration will address some of the recommendations of the review."
She said one of the main tasks of the collaboration to date was the role it played in developing consistent and accurate key messages for various sectors, with a view to promoting them among stakeholders.
"There is no cure for food allergy; avoidance of the allergen is critical," Ms King said.
"Every sector represented in this collaboration has a vital role to play in food allergy management.
"For example the catering and manufacturing sector is responsible for helping to identify allergens in foods for allergic consumers; and groups such as Anaphylaxis Australia and Allergy New Zealand help to educate and inform consumers."
Ms King said all the groups were working together to develop consistent and accurate messages, which in turn would help to keep consumers with food allergy safe.