New research from the Food Standards Agency (FSA) has found that food businesses’ handling of allergens has significantly improved since new regulations came into force in 2014. The regulations make it mandatory to provide information to consumers about the presence of 14 allergenic ingredients in food.

The food industry’s provision of allergen information to consumers research was carried out by IFF Research on behalf of Food Standards Scotland (FFS) and the aim was to understand the current provision of information on allergenic ingredients by food businesses to consumers for non-prepacked food and see how this has changed since the legislative changes which came into full force in 2014.

The findings reveal dramatic improvement in provision of allergen information and better food safety for consumers. The report also found:

• Better provision of allergen information: the vast majority of the 2,303 food business operators surveyed said that they provide written or verbal information about each of the 14 allergens they sell.
• Improved allergen labelling policies: 95% of food businesses said they have a written (83%) or informal policy (12%) on allergen labelling – up from 60% in 2012. This includes a large majority of market traders. Of 55 market traders surveyed, 93% had written (78%) or informal (15%) policies.
• Better checking of allergenic ingredients: almost all (99.9%) of food businesses had processes in place to check if a product contains allergenic ingredients – up from 92% in 2012. Nearly nine in ten food businesses (86%) check or audit the ingredients they obtain from suppliers and wholesalers (71% in 2012).
• More training for staff: half of food businesses had undertaken formal training on food allergens (49%), up from a third (34%) reporting this in 2012. Almost all food business operators provided staff with allergen information (99%), most commonly through verbal training (90%).

Rebecca Sudworth, FSA Director of Policy, said: ‘At the FSA we want to make the UK a place where food is safe, where allergy information can be trusted and where food hypersensitive consumers are included in our food culture.

‘We are really pleased to find evidence of a shift in business practices, where allergen management has become a part of the day job, rather than an afterthought.

‘But there is still much to do. An estimated 2.6 million people are living with a diagnosed food allergy in the UK, with more people hospitalised each year because of a food allergy or intolerance than because of foodborne disease. That’s why we are continuing to work with food businesses to instil understanding of allergens, and why new laws are coming in to force later in the year requiring allergen labelling on food prepacked for direct sale.’

As the industry is aware, more legislation will be coming into force in October, which will require food businesses to provide allergen labelling on prepacked for direct sale (PPDS) food. This change is a result of the UK wide review following the death of teenager Natasha Ednan-Laperouse from an allergic reaction caused by a PPDS baguette.

Research by FSA suggests that 64% of food businesses selling PPDS food are aware of the labelling changes that are due to start this year, with 62% already providing full ingredients labelling on the PPDS foods they sell.

Over the next few months, the FSA will be working closely with food businesses to make sure they are all ready for the changes starting in October. More information can be found on the Introduction to allergen labelling changes page.

The BFFF Technical team is here to help our members by providing high quality, consistent and timely advice on all aspects of the frozen industry, food quality and safety, food regulations as well as associated areas such as food waste, food fraud and nutrition.

We aim to keep members aware of changes to the food sector and anticipate/horizon scan for those issues that will affect your business risk. If we don’t know the answer to a question, we will do our best to find out, using the connections we have within the industry.

To have a look at the full list of Technical and Legislative services available as part of your membership package, click here.

What is a Technical Handshake?

When a new member joins the BFFF they are offered a ‘Technical Handshake’, which is a virtual meeting to introduce themselves and meet the technical team (Denise, Head of Technical & Holly, Technical Assistant). Denise and Holly will then be able to advise on the work we do to help our members and how you can benefit from this.

Technical Handshakes are open to anyone, so if you would like a refresher, you’re new to your business and are unsure what we do or you are a new member who’s not yet booked your Handshake meeting, then email Holly to arrange a meeting via Zoom or Teams (hollyjones@bfff.co.uk).

 

 

The ‘Skills for Job’s White Paper, published by Education Secretary Gavin Williamson, sets out reforms to post-16 technical education and training to support people to develop the skills needed to get jobs and improve national productivity.

The paper will include measures to:

• Give employers a great say in the development of skills.
• Provide higher level technical skills.
• Provide a flexible, lifetime skills guarantee.
• Simplify and reform funding and accountablity for providers.
• Support outstanding teaching.

For further information – please click here.

An independent report has been released by the Scientific Advisory Committee on Nutrition (SACN) on nutrition and older adults living in the community. The SACN advise Public Health England (PHE) and other UK Government organisations on nutrition and related health matters.

The report is an overview of currently available evidence on nutrition in older adults and its impact on healthy ageing. It considers evidence relating to adults aged 65 and over living in the community.

The last time this subject was considered was in 1992 by the Committee on Medical Aspects of Food and Nutrition Policy (COMA – predecessor of SACN) and was a dedicated topic in the report on ‘The Nutrition of Elderly People’. This report can be accessed via the COMA reports webpage.

Since this last report the age structure of the population has undergone considerable change with growth in the proportion and number of older adults. In this context, SACN agreed to review the more recent evidence base and make recommendations where possible.

For the report and further information – please click here.

An international team of scientists from India and Russia have declared that they have created edible food films for packaging fruits, vegetables, poultry, meat and seafood by using algae (seaweed) of which there is an almost inexhaustible supply in the world’s oceans.

A study published in the Journal of Food Engineering states that the films, which are made from natural ingredients, are safe for consumer health and the environment. The researchers claim that the films are water-soluble and dissolve by almost 90% in 24 hours.

Rammohan Aluru, Senior Researcher from the Organic Synthesis Laboratory at Ural Federal University and co-author of the paper, stated, “We have created three types of food films based on the well-known naturally occurring seaweed biopolymer sodium alginate.”

“Its seaweed molecules have film-forming properties. Sodium alginate is an auspicious carbohydrate macromolecule that has potential film-forming properties upon hydrolysis and abundantly exists in cell walls as a mixture of various salts. The greatest advantage of sodium alginate is that it performs as liquid-gel in an aqueous medium.”

The molecules cross-link with ferulic acid which makes the film not only strong but also homogenous – more rigid but also prolongs the life of the product. Garlic, turmeric and ginger can be added to the films to help prevent the spread of viruses whilst being natural anti-viral agents.

The scientists declare that no special equipment is required to produce the films on an industrial scale.

For the report and further information – please click here.