Food Labelling: Allergens, Nutrition and Date Marks
Food labels provide information about the food inside packaging, shelf life and storage instructions. This information can help you make informed decisions about the foods you buy.
Ingredients lists must clearly emphasise the 14 regulated allergens. This may be done with bold, underlined or italic text, or by changing the colour of the allergen text.
The 14 allergens are cereals containing gluten, crustaceans, peanuts, eggs, fish, nuts, soybeans, milk, celery and celeriac, mustard, sesame seeds, lupin, molluscs, and sulphur dioxide or sulphites above the stated concentration.
Allergen information must also be available for non-prepacked food, including food from deli counters, shops, hotels, restaurants, cafes and takeaways. In Scotland, information may be provided on menus, blackboards, separate sheets or verbally.
If allergen information is provided verbally, the business should display a sign explaining how customers can obtain it. Discuss a food allergy with serving staff so you can receive food that is safe to eat.
Most pre-packed foods must show nutrition information per 100 grams or 100 millilitres. This includes energy, fat, saturated fat, carbohydrates, sugars, protein and salt.
Energy must be shown in kilocalories and kilojoules. As a guide, the average man needs around 2,500 kilocalories a day and the average woman around 2,000, although needs vary with age and activity.
Reference Intake values give approximate daily amounts for a healthy diet. For adults, the guide lists 2,000 kilocalories, 70 grams of fat, 20 grams of saturates, 260 grams of carbohydrate, 90 grams of sugars, 50 grams of protein and 6 grams of salt.
Front-of-pack colour coding may show high, medium or low levels of fat, sugars and salt. Red means high, amber means medium and green means low. Products with a mixture of amber and green may be healthier choices.
Use by dates are about food safety and are used for foods that go off quickly, such as raw meat or fish, cooked sliced meats, dairy products and prepared salads. Never consume food or drink after its use by date, even if it looks and smells fine.
Best before dates are about food quality. Food or drink after this date may not look or taste its best, but the date is not the same as a use by safety date.
Always follow storage instructions, including keeping food refrigerated or storing it in a cool, dry place. Use food within the number of days stated after opening. Keep the fridge below 5 degrees Celsius.
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