Page 69 — British Frozen Food Federation (BFFF)

RE‐EVALUATION OF ACESULFAME K (E 950) AS A FOOD ADDITIVE

Posted on May 22, 2025January 7, 2026 by Denise Rion

The Food Additives and Flavourings Panel of the European Food Safety Authority (EFSA) recently published a scientific opinion on the re‐evaluation of acesulfame K (E 950) as a food additive.

Acesulfame K (E 950) is the chemically manufactured compound 6‐methyl‐1,2,3‐oxathiazin‐4(3H)‐one‐2,2‐dioxide potassium salt. It is authorised for use in the European Union (EU) in accordance with Regulation (EC) No 1333/2008.

The Panel established an acceptable daily intake (ADI) of 15 mg/kg body weight (bw) per day based on the highest dose tested without adverse effects in a chronic toxicity and carcinogenicity study in rats; This revised ADI replaces the ADI of 9 mg/kg bw per day established by the Scientific Committee on Food (SCF) .

The Panel noted that the highest estimate of exposure to acesulfame K (E 950) was generally below the ADI in all population groups. The Panel recommended the European Commission to consider the revision of the EU specifications of acesulfame K (E 950).

You can read the scientific opinion in full in the EFSA Journal

ONLINE COURSE: ALLERGYWISE® FOR WORKPLACES

Posted on May 22, 2025January 7, 2026 by Denise Rion

Anaphylaxis UK have developed a new online course designed to ensure all staff in a workplace or business are allergy aware, can recognise the signs of a serious allergic reaction (anaphylaxis) and have the confidence to safely manage a reaction.

The AllergyWise® for Workplaces course includes:

5 modules (allergic reactions, anaphylaxis, allergen avoidance & risk factors, treating anaphylaxis with adrenaline auto-injectors, allergy management in the workplace)

Links to useful resources, such as a Workplace Anaphylaxis Risk Assessment and Adult Allergy Action Plan

5 quizzes

Practical scenarios

Optional narration of lessons

Final assessment

Personalised downloadable digital certificate of completion

The course takes approximately 1 – 1.5 hours to complete, costs just £21 including VAT per person (minimum of 5 staff) and can be purchased here.

Creating a working environment where employees can safely do their jobs is part of an employer’s duty of care under the Health and Safety at Work Act 1974.

The most serious allergic reaction (anaphylaxis) usually begins within minutes and can be life-threatening. The more staff that are allergy aware, understand the importance of allergen avoidance, know the signs of an allergic reaction and what to do in an emergency, the safer everyone with allergies in the workplace will be.

NFCU GIVEN NEW INVESTIGATORY POWERS TO PROTECT AGAINST FOOD FRAUD

Posted on May 22, 2025January 7, 2026 by Denise Rion

New powers have come into effect that equip the FSA’s National Food Crime Unit (NFCU) in England and Wales with specific investigatory powers under The Police and Criminal Evidence Act (PACE).

From May 1st, nearly a decade after the NFCU was set up, new powers under PACE will enable NFCU investigators to apply for and execute search warrants, with the appropriate safeguards. This will help to protect consumers and businesses from food fraud more effectively. 

The NFCU was set up following the Elliot Review, in the wake of the horse meat crisis of 2013. Since then the Unit has grown with the aim of preventing food fraud and supporting businesses to meet their responsibilities to make and sell safe food. 
Over the past decade, the NFCU has worked with partner organisations such as the Police and Local Authorities (LAs) fighting food fraud, prosecuting and deterring offenders. 

These new powers are a vital tool to ensure that NFCU investigations can be progressed more directly and effectively.  NFCU investigators will be able to apply for and execute search warrants, increasing their ability to respond quickly to intelligence and to continue to ensure that swift action is taken to tackle food fraud. 

If you suspect food fraud, report it to Food Crime Confidential here  or phone 0800 028 1180 (0207 276 8787 for non-UK mobiles and calls). 

NEW GUIDANCE ON BREAD AND FLOUR LABELLING AND COMPOSITION

Posted on May 22, 2025January 7, 2026 by Denise Rion

Defra and the FSA have published new guidance on bread and flour labelling and composition.

This UK-wide guidance is for food businesses and enforcement authorities. It aims to help with compliance with composition and labelling requirements in:

The Bread and Flour Regulations (as amended in England and Scotland)

The Bread and Flour Regulations (Northern Ireland) 1998 (as amended)

The Bread and Flour (Wales) Regulations 2025

The Bread and Flour Regulations contain specific rules for bread and flour for human consumption in the UK. These include rules:

for producers and importers of flour about the mandatory addition of certain vitamins and minerals to non-wholemeal common wheat flour – including the specific quantities and their chemical specifications

about naming bread – when the terms ‘wholemeal’ and ‘wheat germ’ can be used in labelling and advertising

The guidance can be accessed here

HSE ISSUE LATEST REPORT ON MONITORING AND CONTROL OF PPP’S

Posted on May 22, 2025January 7, 2026 by Sarah Collison

The UK Health and Safety Executive (HSE) have published their latest report (2022) on the monitoring and control of plant protection products in the UK.

Article 68 of Regulation (EC) 1107/2009 (legislation.gov), requires the competent authority to publish annual reports for monitoring and control of plant protection products (PPP’s) in the UK.

The report describes the official controls carried out by the UK’s Chemicals Regulation Division of the HSE, and by other enforcing authorities.

Reports consist of HSE monitoring and enforcement data from reactive and proactive investigations and Official visits, including:

pesticide residue and Maximum Residue Levels (MRL) cases

formulation surveys

monitoring of food

Download the full report here

FSAI REPORT ON MICROBIOLOGICAL SURVEY OF CHILLED AND FROZEN COATED POULTRY

Posted on May 22, 2025January 7, 2026 by Sarah Collison

The Food Safety Authority of Ireland (FSAI) recently reported on a microbiological survey of chilled and frozen coated poultry.

Between 5 September and 28 November 2022, 382 samples were collected by Environmental Health Officers for this national microbiological survey.

From 2018 to 2020, a multi-country outbreak of Salmonella Enteritidis infections was caused by the consumption of frozen breaded poultry products in the European Union/European Economic Area and the United Kingdom.

On the basis of this outbreak, a national microbiological survey was undertaken by the FSAI in conjunction with the National Environmental Health Service and the Health Service Executive Official Food Microbiology Laboratories, to gain a better understanding of the microbiological quality of chilled and frozen coated poultry meat preparations and poultry meat products intended to be eaten cooked.

The survey found that 1.3% (5/382) of non-ready-to-eat chilled and frozen coated poultry placed on the market in Ireland were contaminated with Salmonella Infantis; the isolates of which exhibited various patterns of antimicrobial resistance (AMR).

As a result the FSAI reminds manufacturers of chilled and frozen coated poultry to ensure they have a robust food safety management system in place based on principles of Hazard Analysis and Critical Control Points (HACCP) as well as the need to carefully follow Regulation (EC) No 853/2004 laying down the specific hygiene requirements that must be implemented when handling food of animal origin at all stages of the food chain.

They also highlight that it is imperative to ensure such products are clearly labelled as non-ready-to-eat products and they must have valid cooking instructions labelled on the packaging.

The report also recognises that consumer advice is required to raise public awareness on microbiological risks regarding undercooking and unhygienic handling of chilled and frozen coated poultry. Consumers need to follow the cooking instructions exactly as labelled on the product packaging and adhere to good hygienic practice during preparation to minimise the risk of salmonellosis.

Read more here

A few reasons to become a member of BFFF

To find out more about becoming a member call 01400 283 095 or email the team

Join BFFF

Member profile on BFFF website

Free BFFF Member List

Free listing in the annual Member Directory

Access to latest industry news and information

Weekly newsletter, press and media opportunities

Press and media opportunities

Marketing, sponsorship and exhibitor opportunities

Networking via opportunities at BFFF events

Free market data provided by Circana and World Panel

Access to industry specialists

Expert guidance from Technical and Health & Safety teams

Access to Primary Authority schemes and assured advice

H&S Audit Service/Advice

Free access to HR and legal guidance and advice line

Training and Education

Member Benefits

Exclusive Partnership deals on key products and services:

BFFF energy deals and rates
Vypr member deals and introduction
Defib Plus deals
Company Shop – membership
Mentor – MHE training health check

Exclusive access to networking opportunities and events:

Meet the Buyer events (retail & foodservice)
Annual Business Conference with networking dinner
Specialist H&S and Technical Conferences
Special interest groups (packaging, frozen food temperatures)
Annual Lunch
Awards Night

Become a member

Sponsorship Packages

We offer a range of sponsorship opportunities to BFFF members across our events throughout the year, with flexible packages that can be tailored to suit your business objectives.

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