Food allergies affect millions of people, and when food providers get it wrong, we know the consequences can be catastrophic.

The Food Standards Agency says around 6% of adults have a clinically confirmed food allergy, that is around 2.4 million people, and that figure only covers the UK.

Ensuring mistakes are not made in labelling or use of ingredients is, of course, a matter of safety for the consumer, but a mistake can also have a devastating impact on those working in the food industry.

None of this is designed to create a culture of fear, but merely to highlight just how serious this topic is.

In this episode of the podcast, recorded live at Food Matters Live held in Ascot in April 2024, we look at the risks, the rules, and the opportunities (yes, there are some) when it comes to the relationship between allergens and food.

Is your company fully up to date on the latest regulations? Are your processes as safe as they could be? And could small changes help you increase your customer base?

Our expert panel offer their experience and insights in this vital area, and offer answer to some of those crucial questions.

Rob Easton, Head of Environmental Health, Shield Safety 

Caroline Benjamin, Founder, Food Allergy Aware 

Mitch Lee, Head of Sales, Purezza & La Fauxmagerie

Natascha Gaut, Director, Regulatory, Compliance and Investigations, DWF Law LLP 

Ryan Panchoo, Founder, Borough 22 Doughnuts