Allergen information must now be given on labels and on food that is pre-packed, sold loose or served when you are eating out, in a clearer and more consistent way.

The rules behind this new approach identify 14 main allergens and will mean:

• these allergens must be emphasised in the ingredients list, when present. Food businesses can decide how they highlight this allergen information, for example, by highlighting the text in bold, italics or underlining
• all information about allergenic ingredients must be located in a single place – the ingredients list
• any allergy advice statement must direct you back to the ingredients list for allergen information
• the phasing out of the phrase ‘contains gluten.’

For some time you may see old and new style allergy advice statements. For more information on what to look out for when buying packaged and unpackaged foods and when eating out check out the Food Standards Agency ‘advice on food allergen labelling’ leaflet.

Carry a ‘chef card’

A chef card, which can be handed to restaurant staff, provides you with a place to jot down the foods you need to avoid. These are available from the Food Standards Agency website.

Always check

So if you or someone you are with has a food allergy, always check the list of ingredients for allergens information.