Factsheets

This month’s factsheet discusses Sulphites – Why it is classed as one of the 14 main allergens and how people can be sensitive to it.

In this month’s factsheet we are continuing to investigate substitutes for allergens. This time we will be focussing on Peanuts, Tree Nuts, Lupin and Soya,

This month’s factsheet discusses how you can substitute some of the most common allergens in your recipes for other ingredients. Leave a comment below with

This month’s Factsheet discusses the different items that Gluten & Dairy can be substituted for to make recipes allergen friendly. Substitutes for Allergens: Gluten &

This month’ fact sheet is all about pulses, peas, beans and lentils and goes into detail about what they are and how they can affect

This month’s factsheet talks about how Gluten Free Beer is made. The different types of Gluten Free Grains plus other information. Make sure you also

This month’s newsletter explains how labelling is regulated. It can help your business to ensure you are labelling pre-packed food correctly. The factsheet also states

This month’s factsheet discusses what chocolate really is, how it is made and why there are so many ‘may contains’ on the labelling of chocolate. 

This month’s factsheet discusses the difference between cross-contamination and cross-contact. Understand the essential information and the areas of concern people who have allergens may have

This factsheet explains about some of the foods outside of the 14 Allergens that food businesses should be aware of.  Some of these foods may