Food Safety and Science publications

Gluten Labelling Guidance: Best Practice for Prepacked Foods which Include or Exclude Cereals Containing Gluten

Published June 2019 (Version 2)

This updated UK best practice guidance aims to provide advice to food business operators, irrespective of size, on how to label food products that include cereals containing gluten; alongside the claims that can be made relating to the absence or reduced presence of gluten (e.g. gluten-free).

Guidance on comparative nutrition claims

Published January 2018

The document provides detailed best practice guidance on the requirements and appropriate wording for comparative nutrition claims to be used in the labelling and advertising of food and drink products.

Guidance on Setting Product Shelf-Life

Published November 2017

This resource is designed to help FBOs engaged in the production or sale of any category of food and ingredients to assign the most appropriate expiry date for their product.

Pictorial Representation guidance

Published September 2016

This resource provides food businesses with advice on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product.

Guidance on Authenticity of Herbs and Spices

Published June 2016

This document has been developed to provide Industry Best Practice Guidance on vulnerability assessment for culinary dried herbs and spices (including blends), in order to mitigate against potential adulteration and substitution.

It is focussed on the authenticity of herbs and spices and therefore does not cover general food safety controls. However, food safety and labelling requirements still apply.

Guidance on “Free-From” Allergen Claims

Published November 2015

This best practice toolkit, developed by the Food and Drink Federation and British Retail Consortium, provides guidance to manufacturers and caterers on the appropriate use of “free-from” claims in relation to food allergens.

Food Authenticity: Five steps to help protect your business from food fraud

Published December 2013

This simple guide, which follows on from FDF's Guide on 'Sustainable Sourcing: Five Steps Towards Managing Supply Chain Risk', sets out a step-by-step process to help food and drink manufacturing businesses of all sizes protect their businesses from food fraud by helping them to identify, prioritise and manage upstream supply chain authenticity risks.