DEFRA have recently published updated guidance on importing composite products into GB. 

By definition, composite products are food products for human consumption that contain both:  

• processed products of animal origin (POAO) 

• plant products 

When you import any food that contains products of animal origin (POAO) such as meat, dairy or eggs, you must follow the guidance for importing animal products for human consumption. 

This additional guidance applies to composite products from EU and non-EU countries and explains which composite products are exempt from import controls and what documents you need for your specific product. 

The guidance can be accessed here 

Researchers from the Netherlands Organisation for Applied Scientific Research (TNO) and the Food Allergy Research and Resource Program (FARRP) of the University of Nebraska-Lincoln, have analysed thousands of individual threshold data food allergy symptoms held in a database to shed light on the severity of symptoms caused by low doses of allergenic foods.   

The study investigated all symptoms recorded in the TNO-FARRP threshold database occurring at doses ≤ the eliciting dose 10 (≤ED10) for the priority allergenic foods for which population threshold dose distributions have been reported. ED10 is the threshold where up to 10 per cent of allergic individuals exhibit objective symptoms.    

 Almost all of the symptoms in the dose range up to the ED10, and all symptoms in the dose range up to an including the ED05, were mild or moderate and mainly concern subjective or objective symptoms of the skin, eyes or nose, or oral cavity. To a lesser extent, gastro-intestinal or respiratory symptoms were reported. 

The researchers concluded that exposure to doses ≤ ED05 generally results in mild to moderate symptoms for a small subset of allergic individuals.  

Insight into the severity of symptoms at low dose intakes of protein may support decision making and acceptance of harmonized reference doses for Precautionary Allergen Labelling (PAL). A risk-based approach for applying PAL is widely considered a solution for improved protection of food allergic consumers and better-informed food choices. 

Read the paper in full here  

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  

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. 

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).  

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