News

A major UK study by NSF finds shoppers want clearer, more transparent food and drink labels, especially around processing, allergens, and sustainability. While most people read labels, many struggle to understand them, and fewer than half feel they give enough information to make healthy choices—though a growing share would pay a small premium for better labelling.

The research highlights industry challenges like complex nutrition info and inconsistent sustainability standards, and calls for clearer, more accessible labels to support public health and trust. Current UK rules already mandate detailed product names, ingredients, allergens, nutrition, dates, and business details, but consumers say these standards still fall short of what they need.

From Speciality Food Magazine 14 January 2025

Food labelling keeps evolving to help people make safer, more informed choices, with a major turning point being Natasha’s Law, introduced after the death of Natasha Ednan-Laperouse. The law requires full ingredient and allergen labelling on foods packed and sold on-site, closing a dangerous loophole and improving protection for people with allergies.

Beyond this, labels are changing to meet demand for clearer nutrition info, sustainability and ethical claims, and digital extras like QR codes, though this can sometimes confuse shoppers. Regulators like the Food Standards Agency and watchdogs such as the Advertising Standards Agency push for accuracy, while brands juggle legal compliance with clear, trustworthy communication.

From ITN Business 7 June 2024

A boy died after suffering an allergic reaction to peanuts in a takeaway curry. He had an acute asthma attack, brought on by an anaphylactic reaction to peanuts.

His mother said he had not been diagnosed with a peanut or nut allergy but she was always careful with his food choices. She checked when she ordered the Prawn Balti and was told it did not contain nuts.

The owner of the Tyldesley Tandoori said that the dish did not contain peanuts but the pre-made Balti sauce did carry a warning that it may contain traces of nuts.

He has since written on his new menu ‘Please be aware, may contain nuts’ on all his dishes.

The Environmental Health officer said ‘On routine inspection of the takeaway, we found staff had poor knowledge of allergies and were using the same spoons in different dishes.’

There was a threat of cross contamination as the almond powder used in Kormas contained 50% peanuts.

The coroner said ‘ I think a lot of people don’t know the risks presented by cross contamination in premises where food is sold unsealed. Only a small amount of the allergen might be required to cause a tragedy like this.’

From Leigh Journal March 24th 2014 Bolton News Daily Mail

Food businesses must be registered with their local authority - this is required by law.

Food businesses include market stalls, delivery vehicles and other moveable structures and include:

• restaurants
• hotels
• cafes
• shops
• supermarket
• staff canteens
• warehouses
• guest houses & B&B's
• delivery vehicles
• buffet cars on trains
• market and other stalls
• mobile food vehicles

Registration allows the local authority to keep an up-to-date list of all those premises in the area. They can visit when they need to. The frequency of the visits will depend on the type of business.

The Environmental Health Officer for the local authority will advise on how to keep a record of the foods sold and allergens and nutrition. The Food Labeller can help.

The Food Labeller

The Trade Descriptions Act 1968 prohibits false or misleading descriptions.

Labels for vegetarian and vegan are voluntary. If not on the label, you must read the list of ingredients.

Food Labelling 2004 Regulations state that all Compound ingredients used in a product - such as sponge fingers in a trifle - must list their ingredients. Except jam, chocolate, mixed herbs and spices, and ingredients that are less than 2% of finished product.

But allergenic ingredients must be shown such as sesame, gluten, eggs.

The term vegetarian must not be used for foods that are made from dead animals.

The term vegan cannot be used for foods that are made from dead animals or from products from living animals - for example, milk.

The Vegetarian Society and Vegan Society provide useful information and on additives, processing aids and flavourings.

Products made from living animals include milk, eggs, honey, bee pollen.

Products made with the help of these products include cheese made with rennet, yogurt made from gelatine, whey, additives, flavourings and carriers such as lecithins.

food.gov.uk Scotland

New food labelling and nutritional claims regulations for both food manufacturers and the catering industry come into force in 2014

The new regulation changes existing legislation on food labelling, standardising nutrition information on processed foods and includes new legislation for both prepackaged and non prepacked foods including those sold in restaurants and cafés.

The new rules will apply from 13 December 2014. The obligation to provide nutrition information will apply from 13 December 2016.

Current FSA Legislation and EU Food Regulations

food.gov.uk Law Guide food.gov.uk Allergy Information 5 A Day EU Law on food for consumers