Allergen Labelling for Australian Wines – What You Need to Know
Why Allergen Labelling is Important
Allergen labelling on wine bottles is critical for consumers with allergies or sensitivities. Clear allergen information helps prevent allergic reactions and allows consumers to make safe and informed purchasing decisions.
Common Allergens in Wine Production
Egg Products
Egg whites are commonly used as fining agents in wine production to clarify and stabilise wine by removing particles. If any residue remains, the label must clearly state "Produced with Egg."
Milk Products
Casein, derived from milk, is another fining agent utilised in wine production. Similar to egg products, any detectable milk residue requires a label declaration stating "Produced with Milk."
Sulphites and Preservatives
Sulphites are commonly added to wine as preservatives. Australian regulations mandate that sulphites above 10 mg/kg must be clearly stated on the wine label, typically as "Contains Sulphites."
Labelling Requirements for Allergen Declarations
Compliance with Australian standards requires explicit allergen declarations for wines containing egg, milk, or sulphites. Producers must ensure these statements are clearly visible and easy to read, helping consumers quickly identify potential allergens.
Examples of Compliant Allergen Labels:
- "Produced with Egg"
- "Produced with Milk"
- "Contains Sulphites"
Guidance for Consumers with Allergies
Tips for Identifying Allergens on Wine Labels:
- Always read labels thoroughly for allergen information.
- Check labels for statements about egg, milk, and sulphites.
How to Enquire Directly:
- Contact producers or retailers directly if allergen information is unclear or not present.
- Be cautious with imported wines, as international labelling regulations can differ from Australian standards.
By adhering to allergen labelling requirements and being vigilant, wine producers can ensure consumer safety and foster trust, while consumers with allergies can confidently enjoy Australian wines.
