Food allergies are becoming increasingly common in the United Kingdom, with an estimated 2 million people suffering from at least one food allergy. Allergic reactions can range from mild, such as a rash or itching, to a severe and potentially life-threatening reaction known as anaphylaxis. The most common food allergies in the UK are nuts, milk, eggs, fish, and shellfish. These foods contain proteins that can trigger an immune response. That's why explicit labelling is essential.
In the United Kingdom, food allergy laws are governed by the Food Standards Agency (FSA) and based on the rules from the European Union (EU). The primary law related to food allergies in the UK is the Food Information for Consumers Regulation (FIC). This regulation requires food businesses to provide clear and accurate information about the allergens present in their products.
Under the FIC, food businesses are required to provide clear information about the presence of 14 allergens in their products, including:
Celery - Includes celery stalks, leaves, seeds and the root called celeriac. You'll often find celery in salads, soups, stuffings and stock cubes.
Cereals containing gluten - Wheat, rye, barley and oats are often found in foods containing flour, such as baking powder, batter, bread-crumbs, bread, cakes, couscous, pasta, pastry, sauces, soups and Fried foods which are dusted with flour.
Crustaceans - Invertebrates (they have no backbone) with a segmented body and jointed legs. Crab, crayfish, langoustine, lobster, prawn, shrimp, scampi.
Eggs - Often found in cakes, meat products, mayonnaise, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.
Fish - More than 20,000 species of fish and allergic reactions have been commonly reported, from anchovies to cod and salmon to pollock. You might find unexpected fish sources in salad dressings, fish sauces, relishes, and Worcestershire sauce.
Lupin - Can be found in a wide range of food products, including baked goods (such as bread, pastries, and pies), pasta or noodles, sauces, beverages and meat-based products (such as burgers and sausages). Foods free of gluten, soy or genetically modified ingredients may contain lupin.
Milk - This is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or gazed with milk and in powdered soups and sauces.
Molluscs - They are soft-bodied inside, and some have a shell. Those with a shell that opens and closes are called ‘bivalve molluscs’, such as mussels or scallops. Abalone, clam, cockle, mussel, octopus, oyster, periwinkle, scallop, snail, squid, whelks, sea urchin.
Mustard - Liquid mustard, mustard powder, and mustard seeds fall into this category. This ingredient can be found in bread, curries, marinades, meat products, salad dressings, sauces and soups.
Nuts - Not to be mistaken with peanuts, which are a legume and grow underground. This ingredient refers to nuts which grow on trees. Nuts include cashews, almonds and hazelnuts. It is very common for foods to contain nuts.
Peanuts - Peanuts are a legume and grow underground. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts and sauces (such as satay sauce), groundnut oil, and peanut flour.
Sesame seeds - Sesame seeds can often be found in bread, breadsticks, hummus, sesame oil and tahini. They are sometimes toasted and used in salads.
Soybeans - Soya is a staple ingredient in oriental food. Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.
Sulphur dioxide (also known as sulphites) - This ingredient is often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks and vegetables, as well as in wine and beer.
Labelling
The United Kingdom has strict laws to ensure that consumers are provided with clear and accurate information about the food they are purchasing, including information about allergens. This applies to prepacked and non-prepacked foods, such as those sold in cafes and restaurants.
There are several ways that food businesses can provide allergen information for non-prepacked foods. One standard method is to use a sign or poster near the food display, listing the allergens in each item. Another way is to use a menu or checklist that lists the allergens for each item. Some food businesses may also provide allergen information verbally by having staff members trained to answer customers' questions about allergens.
Here are some great places you can purchase allergen labels:
Amazon - always provides a wide variety of choices.
Etsy - a great place for finding custom labels.
Labelsonline - more standard label choice.
Cross-contamination
One of the most important things to consider when preparing food for someone with allergies is to avoid cross-contamination. Companies must ensure food that does not contain allergens does not come into contact with food that does. This requires using separate utensils, cutting boards, and cooking surfaces for allergen-free foods. It's also essential to thoroughly clean all surfaces and utensils before preparing allergen-free foods. This is important, particularly in places that handle a wide variety of foods, such as cafes and restaurants.
Shopping
Many packaged foods contain hidden allergens such as peanuts, tree nuts, gluten, and dairy. When shopping for ingredients, be sure to read labels carefully. Be sure to check for any warnings or alerts on the label. If in doubt, contact the manufacturer for more information.
Storage
When storing ingredients, the key is separation—keeping the allergenic or gluten-containing ingredients far away from other ingredients. Separate containers and equipment or a separate storage area provide the optimal solution. Having tightly closed storage containers is essential. Clear labelling is equally important. A colour-coded system can help differentiate allergenic ingredients, as can actual pictures on the containers.
Here are some containers to keep your food safe:
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