http://www.food.gov.uk/sites/default/files/food-allergen-labelling-technical-guidance.pdf Page 17 Point 40.
Fundamentally, although there is no legal definition of dairy free, if a product contains mammalian milk of any sort it has to be labelled as such. Therefore ‘free from milk’, must mean free from all milk, not just cow’s milk. If a product contains any form of milk it must be clearly highlighted on the label as an allergen. In the case of food sold in restaurants etc., it must be written or verbally communicated that the product contains this allergen. I will keep you updated on that issue.
The second major furore has been the ‘100 chefs–gate’. Apparently 100 ‘top‘ chefs in the country wrote to The Telegraph complaining that the new allergen laws that came into effect on December 13th 2014 are stifling their creativity!
http://www.telegraph.co.uk/news/11460125/Top-chefs-attack-EU-rules-on-allergens-in-food.html
As you can imagine there have been numerous tweets, blogs, letters etc in response to this article. My favourite response has to be from Steve Wearne from the FSA:
As you can imagine there have been numerous tweets, blogs, letters etc in response to this article. My favourite response has to be from Steve Wearne from the FSA:
I echo most other people’s sentiments when I question why some chefs are so negative about the legislation. As food manufacturers we are also required to work within the confines of the law. We must draw attention to any allergens in the food we sell this includes both the product label and also at the point of sale. It is worth noting that the EU Food Information for Consumers Regulation first appeared in 2011 and businesses were given a transition period of over three years to comply in respect of allergen declarations. This has allowed us and other manufacturers time to get our labelling and packaging in order. It’s not as if it was forced upon us at the last minute!
It is also worth noting that although it is in response to an EU directive, the FSA along with several other interested parties including key representatives from within the food industry have been involved in fine tuning the legislation. The article reads as if it were forced upon us by the EU Bureaucrats – another bit of EU bashing one feels.
On a more personal note, I really don’t see the problem in letting consumers know what is in the food they are buying. There is no directive to insist that they have to provide an allergen free meal, all that is required is that the diner is made aware of any allergens used. This can be communicated verbally or on a menu – why is that so hard?
Sadly the chefs and business owners concerned are voicing what many of us fear – that we are still considered as fussy faddy eaters. Food intolerances and allergies are not a lifestyle choice. Yes it is very frustrating for a chef who goes to a lot of effort to create a three course meal without dairy for example, only to then see the diner asking for cream on top of their dairy free desert at the end of the meal. However, none of us can take the risk that the consumer/diner is fussy – we have to apply the same due care and attention each time to ensure that we do the best our end in case the diner is truly intolerant.
One of the hardest things to get one’s head around is that food intolerances vary so widely from person to person. Some coeliacs are more sensitive to gluten than others and can tolerate minute amounts, some are asymptomatic and thus don’t have any outwardly ill effects from eating gluten, some people eat gluten regardless and suffer the consequences. As food providers we have to err on the side of caution and ensure that if we state that the food is free from something, say dairy, then it really is free from all dairy. All processes and procedures should be as robust as they can be to allow for the most sensitive among us. If the client wants then to take a risk with their own health then that is their prerogative – at least we know we have done the best we can for them.
We mustn’t forget that there are two sides to every story, namely there are countless chefs out there who enter the profession because they love food and they are passionate about sharing their love with their diners. However, not all diners are made equal and often they present a challenge. We work with exceptional individuals who adopt a ‘can do’ philosophy on a daily basis – we salute their inspiration and encourage them to continue to embrace the challenge and push the boundaries.
The other side to this is that I also have to take some responsibility for my diet. I have a duty to make the restaurant, café etc. aware of my diet. Although I advocate strongly that all establishments, if they want to offer a gluten free meal for example, should always make that meal gluten free. In many cases I think it creates more stress on the staff and the kitchen to adapt normal menu items, rather than having a few items that are naturally free of certain allergens and there is no digression away from that. It makes it much easier for me to pick and surely it has to be easier on a busy restaurant.
