Food businesses must comply with the principles of food safety and law. Food must be safe, but also must be what it says it is. Food information must not mislead the consumer, particularly about its characteristics (e.g. composition, quantity, durability, origin and nutrition).
To inform and protect consumers' interests, regulatory systems are in place to ensure food law is applied across the food chain. Food standards, safety and hygiene enforcement is primarily the responsibility of local authorities, however the creation of food law and its supporting regimes are the function of UK central government.
Food labelling is an important means of providing essential information to consumers. This includes details on a food’s ingredients, composition, durability, storage and preparation requirements, any safety related information and identification of the manufacturer.
Scientifically substantiated nutrition and health claims enable consumers to make informed and meaningful food choices.
The communication of a food’s nutritional properties supports consumers to make informed food purchasing decision.
Origin declarations communicate to consumers the provenance of a food product.
Regulatory systems, in place by both local and central government, ensure food law is applied across the food chain.
In this webinar, Nicola Smith, Squire Patton Boggs, provides a reminder of the novel food regime, the category of traditional foods, likely arrangements following Brexit, novel food trends and the position with Cannabidiol (CBD) following recent FSA announcements.
This FDF guidance aims to inform both the food industry and consumers as to the difference between 'allergen'-free claims and vegan claims. This information aims to dispel any misunderstanding that a vegan claim automatically means a food product is safe and suitable for an allergic consumer.
This webinar addresses some of the risks of third party claims typically faced by food and drinks businesses when products fail to meet legal, regulatory and/or industry standards, and/or present risks to consumers.
This UK best practice guidance aims to provide advice to food business operators, irrespective of size, on how to label food products that include cereals containing gluten through review of the relevant EU and UK legislation and guidance.
