12 March 2015

There have been a few articles in the recent press from chefs claiming that new regulations on provision of allergen information are damaging the catering industry by limiting creativity. Whilst the regulations have introduced big changes for the industry it is important to realise why these have been introduced and the impact they are having on people with coeliac disease and food allergies across the UK. It is also important to note that the rules do not require businesses to cater for every allergy and intolerance, caterers must be able to provide information on what is in the meals they are preparing, is it really too much to ask for a customer to be told what ingredients have gone into the food they are ordering?

The Food Information Regulation introduced in December 2014 requires caterers to provide information on the allergens used in the food they serve. We believe the new EU regulations are making a fundamental difference to the 1 in 100 people in the UK with coeliac disease.

The new rules mean that caterers can no longer say they don’t know what is in the food they are serving, a fantastic step forward for people with coeliac disease who need to avoid the gluten-containing grains wheat, rye and barley. We know that people eat out less once diagnosed with coeliac disease. Having access to important information on the allergens used in meals served allows people to make informed decisions on what to eat and where to eat. This will result in more people choosing to eat out when they may have felt unable to do so before so there will be more customers benefitting the sector.

Our message to the industry is that providing safe gluten-free options makes good business sense, provides a creative challenge and serves customers well – it’s actually a win win for all of us.

Many high street names have happily taken up the challenge with great success. We will continue to communicate the positive case for the Regulation, as we continue to raise awareness of coeliac disease and the need for more gluten-free options through our work and our catering training and accreditation services.

In response to 'Top chefs attack EU rules on allergens in food'. The Telepgraph 9 March 2015.