Food businesses are already failing to comply with Natasha’s Law.

Just a month after Natasha’s Law came into effect, there have been reports that a number of businesses are still not labelling the ingredients in their products.

An investigation by the Independent (‘It feels like we’re the punching bag’: How restaurants are dodging responsibility and letting allergy sufferers down, 21 October 2021), found that many food outlets it visited were still not providing ingredient information on prepackaged food. Not only does this put customers at risk, but businesses that are found to be in breach of the new law could face penalties of up to £5,000 in certain instances.

As anyone in hospitality and catering knows, it’s extremely important to ensure customers have access to accurate allergy information, so they can make informed decisions. However, stringent new regulations have created additional responsibilities for food businesses — and many retailers have already been caught out.

Natasha’s Law is an amendment to the Food Information Regulations 2019 that came into force in England, Scotland, and Wales on 1 October 2021. The amendment stipulates that all food manufacturing businesses must a provide full ingredient list with clear allergen labelling on all food that is pre-packed for direct sale (or PPDS for short). Any foodstuffs that are packaged in the same place they are displayed or sold to customers are considered PPDS foods.

In particular, 14 of the most common allergenic ingredients must be highlighted in any labelling, and the amendment is named after Natasha Ednan-Laperouse, who tragically died after suffering an allergic reaction to sesame seeds in a pre-packaged sandwich (at the time, the packaging did not contain any allergen information and the product description did not mention the seeds, meaning Natasha was not aware that it was dangerous for her to eat).

It’s hoped the law will prevent a similar tragedy from happening again by ensuring that consumers have access to clear, detailed allergy information. Not only could this save lives, but for the estimated two million people in the UK who suffer from a food allergy, the new regulations should make dining on the go safer, simpler, and more inclusive.

If you are a business that produces pre-packed for direct sale food, then you’ll need to take the appropriate action to make sure all foods are clearly and accurately labelled before going on sale, remind sector advisors such as Alliance Online.

This might seem like an overwhelming task, especially for small, independent businesses which may lack the resources to spend time labelling foods. However, there are a number of things you can do to make the process faster, easier, and more cost-effective, say the company (namely, check your supply chain, staff awareness and training and the utilisation of technology).

“Following the new regulations isn’t just a matter of ticking boxes — it could just save a life. However, labelling all ingredients can certainly be a challenge, especially for small businesses that lack the resources to spend time labelling their foods. Plus, in small premises, it can be harder to avoid cross-contamination,” said Mike Hardman, marketing manager at catering equipment supplier, Alliance Online.

“Fortunately, there are a number of solutions that can make the workload a bit easier. Batch prepping will speed up the process and make labelling more efficient, and also helps to reduce the risk of cross-contamination. Be sure to use colour-coded, labelled equipment and follow strict hygiene protocols in food prep and storage areas to further reduce the risk.

“Food businesses can also take advantage of ingredient labelling machines, which allow you to print clearly legible allergy information at the touch of a button. These offer a relatively cost-effective solution, especially when you consider the potential cost of receiving a fine for breaching the law. Plus, you can use them to add your logo to your products, which will strengthen your brand.

“Lastly, ensure staff receive thorough training on the new law. Not only will this ensure they understand their new responsibilities, but as your customers are likely to have questions about allergens, it will enable them to offer a higher standard of service, too.”