Key terms glossary

 

Key terms

We understand that the world of allergen labelling can be daunting with lots of terms and legislation to understand. To make it easier for you, we’ve pulled together a list of key terms and definitions

 

Does not contain/made without:

The product does not contain the specific allergen as an ingredient and following risk assessment it has been determined, that the risk of cross contamination is remote and has been appropriately controlled. This is not a ‘free from’ claim.

 

Food allergy:

A food allergy is a rapid and potentially serious response to a food by your immune system. It can trigger classic allergy symptoms such as a rash, wheezing and itching or in more serious cases, anaphylaxis, which can be life threatening.

 

Food intolerance:

Food intolerances are more common than food allergies. The symptoms of food intolerance tend to appear more slowly, often many hours after eating the problem food. Typical symptoms include bloating and stomach cramps.

 

Free from:

Foods made without certain common allergenic foods, such as milk, egg or cereals containing gluten, made in a controlled environment which have been scientifically demonstrated to be below the analytical limit of detection of a testing method. This is an absolute claim and not the same as ‘does not contain’.

 

May contain:

Allergen not contained as part of the recipe. However, following risk assessment there is a probable risk of cross-contamination and this is detailed on the product packaging. This includes ‘Made in a factory that also handles x allergen’ or similar statements.

 

Contains:

Product contains stated allergen as part of the recipe or as a processing aid.

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