From 13 December 2014, all food businesses will need to provide information about the allergenic ingredients used in food sold or provided by them. The EU Food Information for Consumers Regulation (No.1169/2011) outlines the new requirements for businesses which are providing food sold prepacked and non-prepacked (loose) such as food sold in a restaurant or takeaway.
To help our customers comply with these regulataions a website has been created with full search functionality to enable you to find products by brand or search by allergen type.
Or our K2N software can be used, which also allows the caterer to determine the nutritional content of the food they supply. The supply of nutritional information will be mandatory in 2016, click here to find out more about K2N.
An estimated 2-4% of adults and 6% of children are now suffering from some type of food allergy.
Food allergens can be life threatening and the only way people can manage a food allergy is to avoid the foods that make them ill. An oversight on your part – such as serving someone a food they are allergic to – can damage the reputation of your business as well as cause serious harm to your customer. Food allergens cannot be removed by cooking. That is why it’s essential to practise good kitchen hygiene, as well as careful separation, storage and labelling of ingredients when preparing food.
Cereals containing gluten namely wheat (such as spelt and Khorasan wheat), barley, rye and
Crustaceans like prawns, crabs, lobster and crayfish etc.
Nuts namely almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachio, cashew,
Macadamia or Queensland nut.
Sulphur dioxide or sulphites (where added and is >10mg/kg in the finished product. Often
found in dried fruit and wine)
Molluscs like clams, scallops, squid, mussels, oysters and snails etc.
Test your Allergen knowledge with this handy online quiz from Unilever Foodsolutions.
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