Cymraeg On Friday 18 October 2024 we published updated guidance for consumers. This supersedes the information on this blog. You may have seen recent coverage or information regarding mustard ingredients contaminated with peanuts. The FSA are advising people who have …
Helping people with a food hypersensitivity to make more informed eating choices is a key part of our work.
In October 2021, following the tragic death of Natasha Ednan-Laperouse, we introduced a new allergen labelling law, also known as Natasha’s Law. Deputy Director of Food Policy, Natasha Smith, has written about the impact of the law and our next steps in relation to food hypersensitivity.
Nicholas Daniel discusses findings from two research reports commissioned by the FSA which help understand the economic and societal costs of living with a Food Hypersensitivity.
The Threshold Reactivity and Clinical Evaluation (TRACE) study looked at how sleep deprivation, exercise, and repeat allergen exposure over time, can affect the threshold of an allergic reaction
Rebecca Sudworth, FSA Director of Policy, reflects on the recent Food Hypersensitivity Perspectives and Practice Symposium, and how local authorities and businesses can support the food hypersensitive consumer.
Professor Robin May, FSA Chief Scientific Adviser, reflects on the recent Food Hypersensitivity Perspectives & Practice Symposium, and how we can make the UK a better place for the food hypersensitive consumer.
Our precautionary allergen labelling consultation closes in three weeks and we want to hear from businesses and industry bodies on the challenges they face. We're looking for your views on what a better system for providing this information might look like.
FSA Chief Executive Emily Miles discusses a new allergen labelling law, known as Natasha's Law, and the launch of the UK Anaphylaxis Registry.
The UK Anaphylaxis Registry has been launched today at the British Society for Allergy and Clinical Immunology annual conference today. The registry will help us understand more about accidental allergic reactions to food. Dr Paul Turner and Ayah Wafi explain more.
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