In Australia, certain allergens must by law be written on packaged food labels — in bold in the ingredient list and again in a bold “Contains” summary (for example, “Contains: milk, egg, sesame”). This page shows which allergens must be declared, how to read the label, and the everyday names each allergen can hide under.
This page explains how allergens appear on food labels. It is information, not medical advice, and does not diagnose allergy. If someone is having a severe allergic reaction (anaphylaxis) — trouble breathing, swelling of the lips, tongue or throat, wheeze, or collapse — call 000 now. For diagnosis and an ASCIA Action Plan for Anaphylaxis, see your doctor.
Allergen name decoder
Tap an allergen to see the names it can hide under, where it commonly turns up, and how it must legally appear on the label.
Select an allergen above to see the names it can appear under and how it must be declared on an Australian label.
Under the Australia New Zealand Food Standards Code (Standard 1.2.3), these must be declared whenever they are present — however small the amount:
Peanut
Tree nuts, each named individually: almond, brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, walnut
Milk
Egg
Fish, crustacea and mollusc — now each declared separately (the generic word “seafood” is no longer allowed on its own)
Sesame
Soy
Lupin
Cereals containing gluten (wheat, rye, barley, oats and their hybrids) — with wheat declared separately from gluten
Added sulphites, when present at 10 mg/kg or more
A few items are exempt because processing makes them safe — for example fully refined soybean oil, and gluten or wheat in beer and spirits.
How to read an Australian food label for allergens
Under Plain English Allergen Labelling (PEAL), which has applied to all products on shelves since 25 February 2026:
Declared allergens appear in bold within the ingredient list.
There is a separate summary statement starting with the bold word “Contains” — for example, “Contains: wheat, milk, soy”.
Plain English required names must be used: milk instead of casein or whey, wheat instead of semolina, and individual nut and seafood names rather than “nuts” or “seafood”.
Tip: read both the bold “Contains” line and the full ingredient list — some information (like “may contain” warnings) sits outside the summary.
What does “may contain” mean?
“May contain” or “may be present” is precautionary allergen labelling (PAL). It is voluntary, and flags the possible unintended presence of an allergen — usually from shared equipment or a shared production line (for example, “may contain traces of peanut”). It is different from the mandatory “Contains” statement, which lists allergens that are deliberately in the product. People with a diagnosed allergy are generally advised to take “may contain” warnings seriously — talk to your doctor or allergist about your own level of risk.
Wheat allergy vs gluten (and coeliac disease)
These are not the same thing. A wheat allergy means avoiding wheat protein specifically. Coeliac disease and gluten sensitivity involve gluten, found in wheat, rye, barley and oats. Because of this, a product can be labelled “wheat free” but still contain gluten from another cereal — which is why labels now declare wheat separately from gluten. Check which one applies to you with your doctor.
⚠️ Australia has among the highest rates of food allergy in the world, and rates have been rising (Allergy & Anaphylaxis Australia). Figures change over time — verify current statistics at allergyfacts.org.au.
Sources. Food Standards Australia New Zealand (FSANZ) — Allergen labelling and the Plain English Allergen Labelling requirements, Standard 1.2.3: foodstandards.gov.au. ASCIA (Australasian Society of Clinical Immunology and Allergy): allergy.org.au. Allergy & Anaphylaxis Australia: allergyfacts.org.au. This page is general information current as of June 2026 and is not a substitute for advice from your doctor.