Review of allergen analytical testing methodologies: measurement parameters and sensitivity of methods
Food allergies affects between 1-2% of the UK population, with some allergens responsible for hospital admissions with anaphylaxis. Food businesses have a legal responsibility to provide food that is safe, which means declaring allergens present as ingredients and warning consumers about their potential unintended presence due to cross-contact. A system needs to be implemented for testing allergens in foods, responding to incidents, and manage risks to protect consumers. This report explores the current state of the art of allergen testing methodologies and the remaining challenges.
International review of the literature and guidance on food allergen cleaning
This study was conducted to review international literature and guidance documents about cleaning methods to remove food allergens from surfaces to support the FSA’s work on Precautionary Allergen Labelling (PAL).
Development of Reference Materials for food allergen analysis
The project successfully produced and characterised the first multi-allergen reference material kit containing five common allergens.
SME allergen provision in the non-prepacked sector
The focus of this research was to understand in more detail how micro and small businesses (SMEs) in the non-prepacked sector provide allergen information to consumers, and the impact of some of the potential changes to the provision of allergen information requirements for SMEs across a variety of service models.
Understanding the international provision of allergen information picture in the non-prepacked sector
Our rapid evidence assessment aimed to develop an understanding of the international provision of allergen information in the non-prepacked food sector to develop recommendations for the FSA to inform future policy and regulation decisions based on evidence of ‘what works’.
Evaluation of the implementation of prepacked for direct sale (PPDS) allergen labelling requirements
An evaluation of the implementation and effect of the updated prepacked for direct sale (PPDS) allergen labelling requirements.
Does proactively asking about allergens before ordering by Food Business Operator staff improve customer outcomes?
A randomised controlled trial conducted in partnership with a national Food Business Organisation.
Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)
Research conducted to produce data to assist the food industry and regulatory authorities develop risk-based approaches to food allergen management.
Rapid Risk Assessment: What is the long-term risk of erucic acid to UK consumers if sunflower oil in food is substituted with refined rapeseed oil?
Disruption to the supply chain due to the ongoing situation in the Ukraine means that the sunflower oil used in food and food manufacture may need to be wholly or partly replaced with rapeseed oil, potentially increasing consumer exposure to erucic acid.
Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts
This project explores the impacts of food hypersensitivity on people’s quality of life and the monetary value people assign to the removal of those impacts. In this project, food hypersensitivities (FHS) are defined as comprising food allergy, coeliac disease and food intolerance.
Food Sensitive Study: Wave Two Survey
The aim of this survey was to characterise the management of FH of individuals living in the UK and evaluate the resultant impact on their Quality of life.
Estimating financial cost to individuals with a food hypersensitivity
The aim of the study was to quantify and monetise the financial burden imposed on households with FHS through the day-to-day management of the physical risks associated with food allergies, food intolerance and coeliac disease.
Provision of Allergen Information in the Out of Home Food Sector
This research was commissioned by the FSA in order to understand the allergen information needs and preferences of people with food hypersensitivity (FHS) when eating in the non-prepacked food sector (also referred to the ‘out of home’ sector).
Precautionary Allergen Labelling Report and Non-Gluten Containing Ingredients Labelling Report
This research explored experiences, interpretations, and views of PAL (Precautionary Allergen Labelling) with businesses and consumers with food hypersensitivities in order to understand and improve how it is applied in future. Qualitative research was also conducted with coeliac consumers on experiences, interpretations, and views of NCGI (non-gluten containing ingredients) notices. This research was carried out in tandem with wider research on PAL notices, but has been reported separately given the different information provided by PAL and NCGI.
Risk analysis and Precautionary Allergen Labelling research report
This research aimed to understand the extent to which allergen risk analysis is conducted by micro, small, and medium sized (SME) food businesses, and whether this informs the use of Precautionary Allergen Labelling (PAL). It had a specific focus on whether risk assessment and the identification critical points of allergen cross-contact were undertaken.
Rapid risk assessment on the risk of allergic reactions in UK consumers if sunflower oil is substituted with certain vegetable oils
Risk question: What is the risk in terms of allergy to UK consumers if sunflower oil is substituted in food with certain vegetable oils (palm oil, palm olein, palm kernel oil, fully refined soyabean oil, cottonseed oil, coconut oil, corn/maize oil and olive oil) without these oils being labelled on the packaging?
Rapid risk assessment on the risk of allergic reactions in UK consumers if sunflower oil is substituted with certain vegetable oils
Risk question: What is the risk in terms of allergy to UK consumers if sunflower oil is substituted in food with certain fully refined food grade vegetable oils (i.e. palm oil, soybean oil or coconut oil) without these oils being labelled on the packaging?
Food Sensitive Study (Quality of Life) Wave 1 Report
This report presents the findings from a survey commissioned by the Food Standards Agency (FSA) and delivered by Aston University to explore how people living with food hypersensitivities (FHS) such as allergy, intolerance and coeliac disease, are affected by these conditions in their daily lives.
FSA Consumer segmentation
Consumer segmentation is a way of grouping consumers based on common characteristics. It is used by organisations, including the FSA, to better understand different groups and how to reach them.
The food industry’s provision of allergen information to consumers
This study explored the current provision of information on allergenic ingredients by food businesses to consumers for non-prepacked food, and how this has changed since legislative changes came into force in 2014. The study also provides a new baseline on information provided for food prepacked for direct sale (PPDS).
Food allergen communication in businesses feasibility trial
The Food Standards Agency, in collaboration with Kantar’s Behavioural Practice, conducted an in-business feasibility trial in 2020 to measure the effects of proactive allergen communications.
Consumers and allergen labelling literature review
A literature review of consumer response to allergen declarations and precautionary allergen labelling
Development of a Food Recall Prevention Platform
This project aims to reduce food allergy alerts by developing a software to help food businesses ensure accurate declaration of food allergens. It will provide a systematic determination of undeclared food allergens to enable food businesses to improve their food allergen management and enhance food traceability along the supply chain.
Using NHS Data to monitor trends in the occurrence of severe, food induced allergic reactions
Around 3% of the UK population have IgE-mediated food allergy and are at risk of potentially life-threatening allergic reactions. An inability to identify those most at risk of truly severe anaphylaxis and the circumstances leading to such reactions represents an important knowledge gap. This project aimed to better understand these issues.