New food labelling law

New food allergy labelling laws have recently been introduced to the UK. How do the new laws affect the work of catering companies?

The new European laws say caterers must provide information on any of the allergens used as ingredients in foods supplied to clients and must:

1. Send a form to fill for each order.

2. Give staff training.

3. Display the contained food allergens on labels.

Below is a useful table of the 14 allergens and some things to look out for:

Peanuts label Look out for:
peanuts Ground Nuts Beer nuts Monkey nuts Nut meat Arachis oil Kernels Mandelonas Peanut protein Peanut oil Peanut butter Hydrolisedplant/vegetable protein Cake, pudding, cereal bar Marinades Dressings Sauces – satay, enchilada, gravy, Chilli Fenugreek

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Nuts label Look out for:
nuts Almonds Walnuts Pecan Brazil Cashew Macadamia Pistachio Pine Nuts Nut Oil Chocolate spread Nut butter Chocolates Salad dressings BBQ sauce Pesto Cerials Crackers Desserts Baked goods

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Cereals containing Gluten label Look out for:
cereals Wheat Durum wheat Semolina Spelt Kamut Eincorn Faro Barley Rye Oat Bread Baked goods Baking mixes Pasta Crackers Cereals Condiments Chocolates Sauces

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Milk label Look out for:
milk Casein Whey Lactoalbumin Lactose Lactulose Lactoferrin Lactoglobulin Milk protein hydrolysate Milk Milk powder Buttermilk Butter Ghee Yoghurt Cream Ice Cream Cheese Custard

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Sesame label Look out for:
sesame Benne Benne Seed Gingelly Gingelly oil Sesame seeds Sesame oil  Bread Crackers Toasts Dips Hummus Chutney Tahini butter Dressings Marinades Soups Sauces

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Soy/Soya label Look out for:
soy Soy flour Soya Milk Soya nuts Soy oil Soybean Soy protein Textured vegetable protein Edemame Bean curd Tofu Vegetable starch Vegetable gum Soy milk Soy oil Soy sauce Tamari sauce Teryaki sauce Miso Bean sprouts Canned tuna Surimi 

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Sulphur Dioxide (sulphites) label Look out for:
wine E220 -228 Potassium bisulphite or metabisulphite Sodium bisulphite Dithionite Metabisulphite Sulphiting agents and sulphurous acid Cooking wine Juices Canned frozen and dried fruit Tomato puree/pulp/vinegar Colourant in some meat 

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Molluscs label Look out for:
 moluscos Oysters Snails Squid (calamari) Scallops Mussels Clams and cockles Ethnic Food Soups Sauces 

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Mustard label Look out for:
Mustard Mustard seed Mustard leaves Mustard flour Mustard oil Sprouted mustard seeds Mustard powder   Sausages and processed meat products Spice mixes Marinades Soups Sauces Chutney Ketchup Piccalilli Salad dressing Indian food

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Celery label Look out for:
celery Celery salt Celery stalk Celery leaf Celariac Celery seed  Vegetable juice Spice mixes Curry Soup Marmite Bouillon Processed meat products Sausages Prepared Salads Savoury snacks

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Fish label Look out for:
fish Anchovy Bass Cod Sardine Haddock Plaice Pollock Salmon Tuna Turbot Whitebait Salad dressing NumPla Worcestershire Sauce Barbecue Sauce Soups Pizza Dips Gelatine Relishes Flavourings

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Lupin (EU common) label Look out for:
 lapino Lupine Lupin flour Lupin seed Lupin bean  Baked goods Pastries Waffles Pancakes Pasta Vegetarian meat substitute

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Crustaceans label Look out for:
lobster Shrimp Prawns Crab Crayfish Lobster  Pealla Chinese products Prepared sauces Soups Fried rice Fish paste NumPla

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Eggs label Look out for:
eggs Albumen Conalbumin Dried and powdered egg Globulin Livetin Lysizyme Ovobumin Ovomucin Ovotransferrin Slico-albumate Vitelin Meringue Mayonnaise Pasta Marzipan Marshmallow Salad dressing Tartare Sauce Hollandaise Cakes and baked products Egg glazed pastry Some ice cream Some custard

Client responsibilities - they must:

• Send their allergy requirements to you.

• Check the food chosen with the waiting staff (e.g. hidden allergen ingredients, such as nuts, milk, eggs, etc).

• To be aware of likely dishes which contain their allergens - e.g. Thai food, Indian or Lebanese.

• Obtain information regarding possible cross contamination.

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