Consumer surveys on allergy and intolerance
Scientific surveys provide important information on consumer attitudes and understanding to allergy and allergy labelling. This can be used to help food businesses give helpful information to customers who need to avoid certain ingredients because of an allergy.
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Consumer Understanding on Additional Labelling Terms for Foods without Cereals Containing Gluten as Ingredients
The purpose of this research was to explore reactions to a potential new statement which could appear on packaging, menus or product lists to highlight that a product does not contain cereals containing gluten as an ingredient.
Understanding of Food Labelling Terms – Used to Indicate the Absence or Reduction of Lactose, Milk or Dairy
This project was carried out to explore understanding of the terms ‘lactose free’, ‘milk free’ and ‘dairy free’ among consumers with a sensitivity to milk or milk components, health professionals who advise such consumers and food businesses who provide products for these consumers.
The Provision of Allergen Information for Non Pre-packed Foods - Evaluation Research
In 2008 the Food Standards Agency (FSA) produced voluntary best practice Guidance on the Provision of Allergen Information for Non Pre-packed Foods aimed at caterers and retailers, which gave advice on controlling food allergens in food businesses where the food has not been pre-packed e.g. take-aways, restaurants, bakeries, deli counters, sandwich bars and schools etc.
Consumer understanding of new labelling terms for foods marketed for people with gluten intolerance
Research was carried out to explore reactions towards new EU legislation relating to the labelling on products marketed to individuals who follow a gluten-free diet. A summary of the report is available.
Guidance on Allergen Management and Consumer Information – Evaluation Research
In 2006, the Food Standards Agency (FSA) published voluntary Guidance on Allergen Management and Consumer Information. This is best practice guidance on controlling food allergens in the factory setting, with particular reference to avoiding crosscontamination and using appropriate advisory labelling (e.g. ‘may contain’ labelling).
School council allergy study 2007
The Agency's school council network has carried out a study of children's attitudes to allergies. The study aimed to find out more about young people's views and awareness of food allergies. It highlighted a need to raise awareness and educate people about allergies at an early age.
Stakeholder meeting minutes on 'May contain' allergen labelling
Held on Wednesday 4 August 2004 at Food Standards Agency HQ, Aviation House, London.The intention of the meeting was to bring key stakeholders together to discuss a way forward for guidance on the use of 'May Contain' nut contamination warnings, a strategic objective the Agency is committed to achieving by 2006.
Nut Allergy Labelling
The aim of this research was to inform discussions on guidelines for nut trace contamination (NTC) warning designs for products that contain nuts/may have been contaminated by nut traces.
Improving information in catering outlets and for foods sold loose
Consumers have identified a number of different information issues with regard to non-prepacked foods including allergens, date marks, logos and nutrition information. Allergens, the use of healthy eating information, logos and origin labelling are also important issues in relation to catering establishments.
'May Contain' Labelling
This shopping basket comparison was carried out to test the premise that people with nut allergy take longer to shop, find it difficult to locate, read and believe nut trace contamination information.