People with food allergies have to be extremely careful about what they eat. Food labelling is therefore very important to those with food allergies as there can be potentially serious consequences from eating food that they are allergic to.
This guidance is designed to help food businesses provide information to customers who need to avoid certain ingredients because of an allergy. It includes the new allergen information rules (EU FIC), general advice and information on allergy and intolerance, and specific voluntary best practice guidance on cross-contamination controls for pre-packed foods and loose foods.
From 13 December 2014, all food businesses (eg restaurants, takeaways, bakeries and delicatessens) must declare any of 14 identified allergenic ingredients which are used in non-prepacked or loose foods that are sold or provided. The EU Food Information for Consumers Regulation (No. 1169/2011) lays down rules for the new requirements.
Allergies are life changing and can be fatal. Although there are no cures for food allergies, having the information to eat, order food and shop wisely can make a great difference. Please join us to raise awareness and help save lives.
The Food Allergy and Intolerance Research Programme aims to investigate the causes and mechanisms underlying food allergy and intolerance. The programme is currently funding research under a number of key themes of work (as outlined below).