Food Safety and Science publications
FDF Guidance on 'Allergen'-Free and Vegan Claims
Published February 2020
This UK guidance, supported by the Food Standards Agency, aims to inform both
the wider food
industry and consumers as to the difference between 'allergen'-free claims
(e.g.
milk-free) and vegan
claims. Each claim communicates to different consumer groups, with only the
allergen absence claim
being food safety information.
View: Guidance on 'Allergen'-Free and Vegan Claims
Download: Guidance on
'Allergen'-Free and Vegan Claims
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).
View: Gluten Labelling Guidance
Download: Gluten Labelling Guidance
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.
View: Guidance on comparative nutrition claims
Download:
Guidance on comparative nutrition claims
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.
View: Guidance on
Setting Product Shelf-Life
Download:
Guidance on Setting Product Shelf-Life
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.
View:
Pictorial Representation guidance
Download: Pictorial Representation guidance
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.
Download: Guidance on Authenticity of Herbs
and Spices
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.
View: Guidance on “Free-From”
Allergen Claims
Download: Labelling Guidance
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.
View: Food Authenticity: Five steps to help protect your business from food
fraud guide
Download: Food Authenticity: Five steps to help protect your
business
from food
fraud guide