The consultation comes after extensive engagement with consumers, local authorities and industry, along with evidence from research (Opens in a new window) to better understand how food businesses could improve written information for consumers with
Food Hypersensitivity (87)
The PAFA project found that more than 30% of adults reported some types of adverse reactions when eating food - meaning they had an illness or trouble when eating a particular food. When this was investigated further through a clinical assessment, it
According to a study, food allergen information given online can be lacking or provided in different formats.
Researchers evaluated the accuracy and compliance of information and labeling of substances or products causing allergies or intolerances in
Meeting the needs of coeliac customers can be very lucrative for Irish businesses, as Frances Buckley explains
Frances Buckley is an applied culinary nutritionist, licenced food safety trainer and chef with over 25 years of professional cooking experi
FSA has published updates to their food allergen labelling and information technical guidance. This best practice technical guidance aims to support food businesses when applying allergen labelling, whilst helping to keep consumers safe.
A consortium, led by LGC in partnership with the University of Manchester and Romer Laboratories Ltd, has recently completed a project (FS101206) funded by the Food Standards Agency (FSA) to develop a multi-allergen reference material kit containing
The Food Standards Agency is seeking views on new advice for how and when to apply precautionary allergen labelling (PAL), commonly seen as “may contain” warnings on food packaging.
Under the new advice, and to ensure compliance with food law, food
Scientists have improved knowledge about the doses of food allergens that can result in allergic reactions.
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) Expert Consultation on Risk Assessment of Food Allergens me
More than half of food recalls in the United Kingdom over a 5-year period were due to allergens, according to a recently released study.
Allergen-related recalls increased annually until 2019, peaking at 118 before decreasing to 82 and 84 in 2020 and
Abstract
Knowledge of thresholds constitutes a critical requirement to assessing the risk from allergens, as they are a characteristic of the hazard that allergens present to the food-allergic population.
FAO and WHO reconvened the Ad hoc Joint FAO/W
At the Environmental Health Association of Ireland (EHAI)/ Chartered Institute of Environmental Health (CIEH) All-Ireland Environmental Health Forum in June, Dr James McIntosh presented this year’s safefood Bursary Award to Niamh Feeney, graduate
In many jurisdictions there is currently no specific legislative requirement to provide information on allergens that are unintentionally present in food or drink due to contamination. This blog discusses precautionary allergen labelling/information
Consultation on the provision of precautionary allergen labelling and precautionary allergen information, such as 'may contain' on many types of food sold in England, Northern Ireland, and Wales.
On 28 February 2018 LGC hosted a workshop titled 'An analytical roadmap for detecting allergens'.
Food allergens represent a clear threat to the health and well-being of those affected and place an increasing pressure on food producers and the regula
Millions of people living with food allergies, intolerances and coeliac disease will be able to make safer choices about the food they buy as a new allergen labelling law comes into effect today, 1 October.
New research from GS1 reveals a worryingly high number of people in the food industry are unaware of the Natasha’s Law legislation coming into effect in October, and highlights a gap between large franchises and small independent businesses.
On 1 October 2021, the law on allergen labelling for pre-packed for direct sale (PPDS) foods will change. This means that any food business selling PPDS foods will have to include full ingredients on the product label with allergenic ingredients emph
The FSA Board reiterated its commitment to working with a range of other government agencies and increasing its science and research capability to become a “champion of the food hypersensitivity cause” as members responded to two reports on the issue
