Lupin as a allergen- in Australia 2017.
Lupin has just been added as a allergen to The Food Standards Code 1.2.3 Information requirements – warning statements, advisory statements and declarations
Lupin was added to the list of allergens that must be declared if present in food.
This change was enacted on 25/5/2017 and has a one year transitional period.
From 26/5/2018 any food that has lupin present or has lupin as a possible cross contact allergenic substance must declare its presence in the food.
The recommended format to do this is:
Lupin or lupini beans are the legume seeds of Lupinus genus plant.
They are widely cultivated for livestock and poultry feed.They have the full range of essential amino acids and are a good source of protein.
Lupin can be made into flour, or added to flour. They are also a common European snack.
Foods that often contain lupin are breads, pastries, pizzas, pasta, cakes and ice cream, food batters, and processed meat products such as sausages and rissoles.
There is research to suggest there are links between peanut allergies and allergy to lupins.
All mnaufacturers and food processors are urged to check their ingredients for presence of lupin and adjust their labelling accordingly.
Lupin was added to the list of allergens that must be declared if present in food.
This change was enacted on 25/5/2017 and has a one year transitional period.
From 26/5/2018 any food that has lupin present or has lupin as a possible cross contact allergenic substance must declare its presence in the food.
The recommended format to do this is:
- -an ingredient list declaring in bold allergenic substances
- -an allergen summary statement; and
- -a precautionary statement.
Lupin or lupini beans are the legume seeds of Lupinus genus plant.
They are widely cultivated for livestock and poultry feed.They have the full range of essential amino acids and are a good source of protein.
Lupin can be made into flour, or added to flour. They are also a common European snack.
Foods that often contain lupin are breads, pastries, pizzas, pasta, cakes and ice cream, food batters, and processed meat products such as sausages and rissoles.
There is research to suggest there are links between peanut allergies and allergy to lupins.
All mnaufacturers and food processors are urged to check their ingredients for presence of lupin and adjust their labelling accordingly.