The boom in plant-based dining has presented significant opportunities for both the food-to-go sector and the environment, but has also introduced new complexities to food safety. For over a decade, UK food labelling has been built around 14 major allergens, marked in bold on labels. But as  our eating habits continue to evolve, that list could now be under review.

A landmark European study has sparked conversation around whether additional food products should be added to the list, driven largely by some concentrated ingredients powering the plant-based revolution. Here’s what you need to know about allergen labelling to protect your business.

Which New Allergens Could be Added to the UK List?

Researchers analysed over 3,000 anaphylaxis cases in Europe - mainly within France, Belgium, and Luxembourg - over a 20-year period, and identified several ingredients that while not currently regulated in Europe or the UK, are causing a significant number of severe reactions. They focused on foods that are not covered by the existing list of 14 mandatory allergens in the UK, but which cause 1% of reported cases of food-induced anaphylaxis.

Following their study, the researchers recommended that the allergen list should include:

• Goat's and Sheep's milk
• Buckwheat
• Legumes (specifically peas and lentils)
• Pine nuts

The study also noted other emerging allergens including kiwi, apple, and bee products (such as honey and pollen). (BBC)

Why Plant-based Foods are Driving Allergen Changes

The focus on legumes and buckwheat is directly linked to their increasing popularity in plant-based diets. Innovative meat and dairy substitutes are likely to include ingredients such as pea protein isolate, pea fibre, or pea flour, and these concentrated extracts are found in a wide range of products, from plant-based burgers to pizza toppings. The study found that around half of the severe reactions to peas were linked to these processed forms, rather than whole peas. Currently, these ingredients can sometimes be listed generically as "vegetable protein.”

Likewise buckwheat, which has been hailed as a healthy and sustainable option, is increasingly being used in artisan breads, pastries, and as a gluten-free alternative to traditional grains. The study noted that 15% of reactions to buckwheat happened in a work setting, affecting bakers, crepe makers, and other food handlers.

Allergen Labelling - The Most Dynamic Area of Food Policy

This potential update to the main list is happening alongside other significant shifts in allergen policy. It’s essential to stay informed about changes to allergen labeling to protect your business and your customers.  We have recently reported on changes, such as the Food Standards Agency (FSA) reiterating the importance of providing clear, written allergen information for all non-prepacked food. They have additionally clarified the use of Precautionary Allergen Labels (PALs), also known as 'may contain' warnings. This guidance states that a 'may contain' label should only be used when there is a genuine and unavoidable risk of cross-contamination, emphasising that robust allergen management must be prioritised in your kitchen.

In addition, it's crucial that your team can confidently explain the difference between ”vegan" and "free-from" labels to customers.

• Vegan is a dietary choice label. It confirms that no animal derived ingredients were intentionally used, but it does not legally guarantee food safety against cross-contamination.
• Free-From is a food safety claim. It guarantees a product is safe for an allergic consumer and requires strict controls.

Protect Your Business and Your Customers

Our LabelLogic Live software is designed to take the stress out of food labelling compliance. It's constantly updated to reflect the latest legislation, ensuring your labels are always on-brand and compliant. Whatever changes come into force, you can be reassured that your business and your customers are protected.

Find out more about LabelLogic Live