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:
	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:
	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:
	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:
	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:
	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 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:
	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:
	Oysters Snails Squid (calamari) Scallops Mussels Clams and cockles	Ethnic Food Soups Sauces

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Mustard	label	Look out for:
	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 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:
	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:
	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:
	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:
	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.