Allergy and intolerance

food intolerance

Information on the Food Standards Agency's work on food allergy and intolerance, including research, labelling, advice to caterers and guidance notes.

Our approach to food allergy and intolerance has three main aims:

  • to fund research that will help increase our knowledge and understanding of food allergy and intolerance
  • strengthen food labelling rules to help people who need to avoid certain ingredients
  • help raise awareness of food allergy and intolerance among caterers

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More in this section

  • Allergy Awareness Week 2014

    Allergies are life changing and can be fatal. Although there are no cures for food allergies, having the information to eat, order food and shop wisely can make a great difference. Please join us to raise awareness and help save lives.

  • Allergy alerts news

    When allergy labelling is incorrect, or if there is another food allergy risk, the food product has to be withdrawn or recalled to protect consumers.

  • Allergy and intolerance: Guidance for businesses

    This guidance is designed to help food businesses provide information to customers who need to avoid certain ingredients because of an allergy. It includes general advice and information on allergy and intolerance, the food labelling rules and specific voluntary best practice guidance on cross-contamination controls for pre-packed foods and loose foods.

  • Food allergen labelling

    People with food allergies have to be extremely careful about what they eat. Food labelling is therefore very important to those with food allergies as there can be potentially serious consequences from eating food that they are allergic to.

  • Food allergy and intolerance research

    The Food Allergy and Intolerance Research Programme aims to investigate the causes and mechanisms underlying food allergy and intolerance. The programme is currently funding research under a number of key themes of work (as outlined below).