23 April 2014

BBC Breakfast featured an interesting discussion on research being carried out on the use of 'may contain' labelling on foods on Wednesday 23 April.

The piece included an interview with Professor Claire Mills from the University of Manchester discussing a research project looking at developing better guidance for manufacturers on when to use a 'may contain' label.

Allergens including cereals containing gluten can get in to foods by accident, for example by using the same equipment in factories. When a manufacturer assesses that there is a risk of contamination this can give rise to precautionary 'may contain' labels.

The research hopes to determine a more consistent approach to providing consumers with information, so they can make safe choices about the food they eat.