EU – Breaking news on allergens labelling

Last week we had great movement around this topic.

DG Sanco opened a public consultation on Guidelines relating to the provision of information on substances or products causing allergies or intolerances as listed in Annex II of Regulation (EU) No 1169/2011 on the provision of food information to consumers.

The consultation aim is to gather opinions from consumers and stakeholders about the draft document. The consultation will be closed on 4th January 2015.

For the pre-packed foods the rules are quite clear and the main topic is around gluten: the Commission suggest to emphasize not the word “gluten” but the name of the cereal (i.e. wheat, barley, …).

For non pre-packed food, the following Q&A give an idea of what is the line of the Commission and the space given to Member States legislation (see 44.2 FIC Reg.).

Can Member States allow, through national measures, the provision of information on substances or products causing allergies or intolerances used in the manufacture or preparation of a non-prepacked food, only and simply upon request by the consumer?

The provision of allergen information “upon request” is not to be considered as a “means of providing information’. However, in a spirit of a pragmatic approach, indicatively, national measures may stipulate that detailed allergen/intolerance information regarding the manufacture or preparation of a non-prepacked food may be given upon request by the consumer, provided that the food business operator indicates in a conspicuous place and in such a way as to be easily visible, 11 clearly legible and, where appropriate, indelible, that such information can be obtained upon request. This combination would already indicate to the consumer that the non-prepacked food
concerned raises issues relating to allergen/intolerances and that such information is available and easily accessible.

The guidelines should be read in conjunction with the legislation itself. The examples it contains are given for illustration only. The guidelines and examples given in the document cannot be regarded as official interpretation of
the legislation, this being the exclusive reserve of the Court of Justice of the European Union. Moreover it is not a final document, but is better than nothing for our food business operators  in light of the fact that in a week from now the FIC Regulation will enter in application.

Few days before the European Food Safety Authority (EFSA) released a Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes.

The Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) updated its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E- and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods.

The huge opinion (286 pages) has many interesting point, but cannot cut clear two of the main issues linked to the possibility to establish thresholds for labelling purposes: which doses trigger adverse reactions (too many variables) and which methods use to detect allergens.

 

Allergens Labelling (FIC Regulation n. 1169/2011) on Foodservice Consultant

As usual, I have to thank you Foodservice Consultant, and the editors Michael Jones and Ellie Clayton, for publishing again one of my articles on their magazine. This time we talk briefly about allergens labeling in  of the new EU FIC Regulation (n. 1169/2011).

We have a well established mutual cooperation, and my presence on their magazine/newsletter will be quarterly.

Foodservice Consultant is a quarterly publication for worldwide members of Foodservice Consultants Society International (FCSI), and is also distributed to an additional audience of 50,000 senior decision makers from the hospitality, leisure and construction sectors. Foodservice Consultant features interviews with leading FCSI consultants, hoteliers, chefs and architects and addresses topics ranging from sustainability, cuisine and nutrition to design, regulation and technology.

Foodservice Consultants Society International (FCSI) is the premier association promoting professionalism in foodservice and hospitality consulting. With over 1,300 members in over 46 countries, FCSI members offer a wide range of consulting services including concept development, feasibility studies, food safety, design, marketing, operations and training.

It has been a real pleasure working again with them!