Food Information Regulations 2014

Food Information Regulations 2014

 
Under the Food Information Regulations 2014, every UK food business is required by Law, to identify which of the food products they offer contain any of the recognised list of allergens. This is the case for pre-packed food stuffs (e.g: hotdogs, bread buns, cordial, etc.) and also for ‘loose-foods’ (foods which are prepared on site) such as the game meats which we and our clients prepare during our courses.

Forest Skills are committed to complying with this Law.

Forest Skills have always identified which food products served during our courses have contained the recognised allergens. In compliance with this Law, we have now transferred a simplified version of this information to this page for easy reference.

So what are the 14 recognised allergens?

 
1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, Khorasan wheat/kamut or their hybridised strains), except:
(a) wheat-based glucose syrups including dextrose
(b) wheat-based maltodextrins
(c) glucose syrups based on barley
(d) cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages.
These are often found in foods containing flour, such as some baking powders, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups & food dusted with flour.

2. Crustaceans. This includes crabs, lobster, prawns, and scampi. It’s often found in shrimp paste used in Thai curries or salads.

3. Eggs. These are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces & foods brushed or glazed with egg.

4. Fish except:
(a) fish gelatine used as a carrier for vitamin or carotenoid preparations
(b) fish gelatine or isinglass used as a fining agent in beer and wine.
These are often found in some fish sauces, pizza, relishes, salad dressings, stock cubes & Worcestershire sauce.

5. Peanuts. These can be found in biscuits, cakes, curries, desserts & sauces such as sata. It’s also found in groundnut oil & peanut flour.

6. Soybeans except:
(a) fully refined soybean oil and fat
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources
(c) vegetable oils derived from phytosterols and phytosterol esters from soybean sources
(d) plant stanol ester produced from vegetable oil sterols from soybean sources.
These can be found in beancurd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It’s often used in some desserts, ice cream, meat products, sauces & vegetarian products.

7. Milk (including lactose), except:
(a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages
(b) lactitol.
This is found in butter, cheese, cream, milk powders & yoghurt. It’s often used in foods glazed with milk, powdered soups & sauces.

8. Nuts, i.e. almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoiesis (Wangenh.) K.Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia), except nuts used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages. These can be found in breads, biscuits, crackers, desserts, ice cream, marzipan (almond paste), nut oils & sauces. Ground, crushed or flaked almonds are often used in Asian dishes such as curries or stir fries.

9. Celery. This includes celery stalks, leaves & seeds & celeriac. It’s often found in celery salt, salads, some meat products, soups & stock cubes.

10. Mustard. This includes liquid mustard, mustard powder & mustard seeds. It’s often found in breads, curries, marinades, meat products, salad dressings, sauces & soups.

11. Sesame seeds. This can be found in bread, breadsticks, houmous, sesame oil & tahini (sesame paste).

12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2. This is often used as a preservative in dried fruit, meat products, soft drinks & vegetables as well as in wine & beer.

13. Lupin. This includes lupin seeds & flour, and can be found in come types of bread pastries & pasta.

14. Molluscs. This includes mussels, land snails, squid & whelks. It’s often found in oyster sauce or as an ingredient in fish stews.
 

Which of your food stuffs contain these allergens?

 
We review the details of the ingredients in the food & drinks that we provide on a regular basis. Should these change we will update the information within this page as soon as practicable, and if necessary verbally advise those affected by the change at the time of offering the food-stuffs. (e.g.: where it’s only practicable to offer a substitute product during a course).

Prepacked food-stuffs:

Food Allergen Comments
Hotdogs Celery. May also contain Milk & Mustard, Made with 70% pork
White hotdog buns Wheat & Soya. May also contain Sesame & Milk Suitable for vegetarians
Tomato Ketchup None Suitable for vegetarians
Marshmallows None Contains gelatine
Blackcurrant cordial Sulphur dioxide (Sodium Metabisulphite) Contains Aspartame & Sodium Saccharin. Suitable for vegetarians
Orange cordial Sulphur dioxide/Sulphites (Sodium Metabisulphite) Contains Aspartame & Sodium Saccharin. Suitable for vegetarians
Hot Chocolate Milk Suitable for vegetarians
 

Loose food-stuffs:

 
We only supply game meats sourced from local registered game dealers. These are sourced at local shoots, but given the wild nature of these meats, it’s very difficult to predict which (if any) allergens these may include.
 
The Forest Skills Ltd Team.

Let the adventure begin!

 

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