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This section gives information on the Food Standards Agency's work on food allergy and intolerance, including research, labelling, advice to caterers and guidance notes.
The Food Standards Agency's approach to food allergy and intolerance has three main aims:
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Sometimes foods have to be withdrawn or recalled if there is a risk to consumers because the allergy labelling is missing or incorrect or if there is any other food allergy risk.
People with some food allergies, particularly peanut allergy, have to be extremely careful what they eat. Food labelling is very important to these people because the consequences of eating the food they are allergic to could be very serious.
Agency research work that investigates food intolerance and allergy.
This guidance is designed to help food businesses provide information to customers who need to avoid certain ingredients because of an allergy. It includes general advice and information on allergy and intolerance, the food labelling rules and specific voluntary best practice guidance on cross-contamination controls for pre-packed foods and loose foods.
In August 2009, the Government revised its advice to consumers about eating peanuts during pregnancy, breastfeeding and the first few years of life, in relation to the risk of developing peanut allergy in childhood.
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