Tag: Uk food standards

Since January 2012, UK food manufacturers and caterers have been required by law to adhere to a specific gluten-free threshold. This standard dictates that a product can only be labelled 'gluten-free' if it contains 20 parts per million (ppm) of gluten or less, a limit set to protect the health of individuals with coeliac disease.

According to Coeliac UK, roughly 1 in 100 people in the UK have coeliac disease, making accurate dietary information vital. For those following a gluten-free diet, identifying which grains are naturally safe to eat is the first step towards a healthier and more comfortable lifestyle.

The UK Food Standards Agency rigorously assesses all sweeteners before they are approved for use. For many, the question of which is the safest sweetener in the UK has become a complex one, with conflicting studies and media reports confusing the issue. This guide aims to clarify the scientific and regulatory consensus on popular options.

Recent studies show the significant presence of ultra-processed foods in the UK diet. The question, 'Is bacon ultra processed in the UK?' sparks debate, with answers varying based on how the food is made and what's in it.

According to the Food Standards Agency (FSA), flour is a raw ingredient that is not treated to kill harmful bacteria, meaning you should never eat uncooked flour or raw dough. This guidance is crucial for anyone asking, 'is raw flour safe to eat in the UK NHS?', as it directly addresses the significant risks involved.

In recent years, outbreaks of E. coli and other bacteria have been linked to contaminated salad leaves, causing concern among UK consumers. While the risk of foodborne illness from lettuce is generally low, proper handling and preparation are crucial for minimising potential health risks, especially for vulnerable individuals.

A widespread misconception suggests Allura Red, or E129, is banned in the UK, yet it remains on the approved list of food colorings. While permitted, its use is heavily regulated, requiring a specific warning label on product packaging, a policy shaped by significant research into its health effects on children.

According to a 2018 study, menu items in large chain restaurants in the US contain significantly higher levels of energy, fat, and saturated fat than their UK counterparts. This raises the question: is food in London healthier than America on the whole? The answer lies in a complex web of regulations, ingredients, and cultural habits.

According to a September 2025 FSA survey, 89% of respondents were confident that the food they buy is safe to eat, though questions persist about how good are UK food standards following recent changes. This trust is built on a robust system, but recent shifts, particularly since Brexit, have introduced new complexities and potential vulnerabilities.

According to UK regulations, a product can only be called a 'pork sausage' if it contains a minimum of 42% pork. Richmond's thick pork sausages, with a 42% pork content, meet this legal requirement, but the rest of their makeup is a different story. This fact has fueled a long-standing public debate about whether these popular products are 'real' sausages or simply a processed meat substitute.