Food Safety News – July 2011
New research produced on use of Allergy Labels by people with nut allergies
New research has been recently published by the Food Standards Agency on how people with life-threatening nut allergies use food labels when choosing what food to buy and eat. The research will be used to help produce clearer allergy information for consumers.
The study, carried out by the University of Surrey, involved participants being accompanied during a routine food shop and interviewed at length to find out what they were thinking when they chose each product.
The research found that when people were making choices about buying or eating a particular food the following was taken into consideration:
- The brand name and supermarket were important for participants when they considered whether to eat a product or not because participants trusted certain food companies more than others.
- The allergy advice box was used by many as a reliable source of information, often over and above the ingredients list. This is concerning as this information is voluntary. Some participants assumed incorrectly the absence of an allergy advice box meant the product did not contain any of the main food allergens and was safe for them to eat.
- ‘May contain’ warnings, were not seen as credible or desirable. Whilst some avoided these products; most ignored them and felt that it was almost impossible to avoid eating all products with ‘may contain’ type labelling as doing so would result in a very limited diet.
- Nut allergic individuals tended to avoid certain types of restaurants (particularly Thai, Chinese and Indian restaurants), main courses or particular foods when eating out. Participants sometimes asked restaurant staff whether a dish contained nuts or not or asked them to inform the chef they had a nut allergy. However, for some the embarrassment of asking led to increased risk taking. They often chose not to mention they had a nut allergy as they feared it would further limit their food choices.
- Concerns about eating abroad did not simply affect food choices – they also drove choices of destinations and airlines.
Conclusions
- The study concludes among other things that there would be great value in manufacturers investigating ranges of 'free from' food. Participants also wished to see greater detail in labelling that helps people effectively identify appropriate action.
- Guidance around the voluntary provision of 'may contain' labelling could usefully be reviewed. The wide variety of formats for providing cautionary information currently leads to nut allergic individuals choosing or rejecting foods on the basis of minor (and meaningless) variations in wording.
- The results of this survey are being used to inform dietary advice to consumers with nut allergies and to steer the development of food allergy labelling policy.
Allergy is a serious issue for many consumers and this research helps to identify things that can be done to improve life for those living with nut and other allergies. Labelling is a big area of concern. Best practice guidance is available for food manufacturers and businesses but making this labelling a legal requirement would help, especially as in many cases people are relying on this rather than the ingredients list when making food choices. It is also essential that those involved in a food business are properly trained in how to deal with allergy enquiries. Both front of house staff as well as chefs and caterers should be trained in allergy awareness issues.
To find out more about our training courses and allergy training DVD’s or how we can help you with allergy issues, contact our team of EHP's on 01727 866779 or email principals@hygieneauditsystems.com
