Some food for thought on allergens
NATASHA Ednan-Laperouse was just 15 when, after eating a baguette from a Pret a Manger at Heathrow Airport, she died from an anaphylactic reaction to sesame seeds in the bread.
It was a tragic occurrence that could have been avoided if she had been made aware that the seeds were an ingredient.
Last October ‘Natasha’s Law’ came into effect, requiring all food outlets to provide a full ingredient list with clear allergen labelling on pre-packaged foods.
This applies to supermarkets, cafes, schools and caterers, an onerous burden that only deals with pre-packaged foods but does not help customers eating in restaurants.
Now allergen sufferers are concerned as to how similar tragedies can be avoided at ‘eat in’ businesses as there is no clear guidance from Government on how to improve access ingredient information in restaurants.
This problem has not been recognised by the authorities as there is no single department in charge for the hospitality industry.
A viable solution would be one database verified by Government which would include allergens and calories to give a single source of information.
Manufacturers need to be responsible for their products using one central database, as well as providing accurate food labels.
The public would also be more reassured, which as confidence increased, would result in increased trade. Some restaurants are showing a calorie list by each item on their menus, but no indication as to how these calculations are made, and no Government specification to assist.
Such supporting legislation is urgently required, listing all information regarding calories, fats and sugars, together with a law that ensures that all manufacturers supplying ingredients to the hospitality sector either direct or through third parties, take full responsibility for the information provided, hence the need for a central data base so that everybody is singing from the same hymn sheet.
Government should be much more proactive in this field, for after all, a healthier nation will reduce costs and pressure on the NHS.