The MFD has been compiled from information voluntarily supplied by New Zealand food manufacturers. Companies are requested to supply the following data on their products:
- List of ingredients
- List of additives including chemical name and code number
- Presence/absence of the following clinically significant components: egg, milk, peanut, soya, wheat and gluten
This includes the presence in the form of an ingredient, carryover ingredient, food additive or in a precautionary warning statement
- Nutritional data for the amount of energy, protein, fat, saturated fat, total carbohydrate, sugar and sodium expressed per 100g or 100ml.
Company information is updated on an annual basis. Food manufacturers are contacted annually in September and requested to review all data currently held on the MFD. This includes noting any changes to existing products, deletions of product lines and data for new products.
All data is checked by the MFD staff and any anomalies or queries followed up with technical personnel.
Products that have not been updated at the end of the data collection period are removed from the MFD database.
Food Suitable For Those With Specific Allergies
Manufactured food products listed under the specific allergies contain those foods for which the manufacturer has declared the absence of any allergenic ingredients, carryover ingredient, additive or precautionary warning statement.
E.g. Listings suitable for those with a milk allergy: These include products for which the manufacturer has declared the absence of milk or a milk derivative ingredient. They will also not contain products with any precautionary warning statement regarding milk see below.
Precautionary Warning Statements
These statements may be found on the labels of manufactured foods. eg
Made on the same line as ..
Also manufactured on the premises
May contain ..
The MFD requests that all food manufacturers include the use of such warnings in the annual update data supplied to the MFD. Products carrying warning statements are not included in the food list suitable for those with a specific allergy.
Food regulations relating to the presence and declaration of food allergens are contained in the common Australia New Zealand Food Standards Code.
Standard 1.2.3. Mandatory Warning Advisory Statements and Declarations
Clause 4 Mandatory declaration of certain substances in food
|(1)||The presence in a food of any of the substances listed in the Table to this clause, must be declared in accordance with subclause (2), when present as |
|(a) an ingredient; or
(b) an ingredient of a compound ingredient; or
(c) a food additive or component of a food additive; or
(d) a processing aid or component of a processing aid.
|(2)||Any substances required to be declared by subclause (1) must be |
|(a) declared on the label on a package of the food; or
(b) where the food is not required to bear a label pursuant to clause 2 of Standard 1.2.1
(i) displayed on or in connection with the display of the food; or
(ii) provided to the purchaser upon request.
|Table to clause 4|
|Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt and their hybridised strains other than where these substances are present in beer and spirits standardised in Standards 2.7.2 and 2.7.5 respectively|
|Crustacea and their products|
|Egg and egg products|
|Fish and fish products|
|Milk and milk products|
|Peanuts and soybeans, and their products|
|Added Sulphites in concentrations of 10mg/kg or more|
|Tree nuts and sesame seeds and their products|
For those with Coeliac Disease (Gluten Intolerance) the criteria for gluten free and low gluten foods is defined in the following:
Standard 1.2.8 Nutrition Information Requirements
Clause 16 Claims in relation to gluten content of food
|(2)||A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains |
|(c) no detectable gluten; and no
(i) oats or their products; or
(ii) cereals containing gluten that have been malted, or their products.
|(3)||A claim to the effect that a food has a low gluten content must not be made in relation to a food unless the food contains no more than 20mg gluten per 100g of the food.|
Always Check the Label First
The manufactured food industry is very dynamic and product ingredients and allergen declarations can change. Consumers are advised to always check the label before eating the food. Please advise the MFD of any anomaly. Food manufacturers have been requested to inform the MFD should changes occur to the allergen status of any product. The website is updated when MFD is notified of changes in allergen status of any foods.
For more personal nutrition advice on food allergies and coeliac disease it is advisable to consult a New Zealand registered dietitian.