If you regularly read labels of food packets, you may have noticed a slight change to the ingredients list over the past few months.
Due to a change in legislation put in place on 13th December 2014, it’s now required for any allergen information to be marked in either bold, capital letters, or both where appropriate in the ingredients list.
The below allergens are included in the FIC Regulation (Food Information for Consumers);
- Cereals containing gluten, namely: wheat, rye, barley, oats, spelt and kamut
- Crustaceans for example prawns, crabs, lobster, crayfish
- Eggs
- Fish
- Peanuts
- Soybeans
- Milk (Including Lactose)
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Mustard
- Sesame
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product.
- Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs, such as, mussels, whelks, oysters, snails and squid
With this in mind, all howibake.com recipes will have a small section dedicated to allergen information. This is easily recognisable by the green ‘A’ logo to the left.
For more information about how allergens affect you, please check out the Food Standards Agency website.
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