On this page you will find details about the 14 allergens that the European Union has listed. Hopefully the information below will provide all the answers you need to buy our products with confidence but please don’t hesitate to contact us at firstname.lastname@example.org for any further queries you may have. Please note that at bakeit freefrom we make every effort to ensure no cross contamination of allergens on our premises and as much as possible ensure that we source items from reputable providers who also work to ensure no such contamination. But we cannot give a 100% guarantee that our suppliers always meet the stringent standards we expect. If you have a very severe allergy please take this into account when placing an order.
‘In the UK, it is estimated that 1-2% of adults and 5-8% of children have a food allergy. This equates to around 2 million people in the UK living with a food allergy, this figure does not include those with food intolerance. This means that the actual number of affected people living with food allergy and/or intolerance is considerably more.’ From Food allergen labeling and information requirements under the EU Information for Consumers Regulation No. 1169/2011: Technical Guidance, page 9 – this document can be downloaded from the Food Standards Agency website.
Only 2 of the 14 currently identified food allergens that require listing have legal limitations imposed under Commission Regulations (EC) No. 41/2009, as follows:
Levels of gluten for foods claiming to be either ‘gluten free’ or ‘very low gluten’ which came into force January 2012. These levels are:
- ‘gluten free’: 20ppm (parts per million) of gluten or less
- ‘very low gluten’: 100 ppm of gluten or less. However, only foods with cereal ingredients that have been specifically processed to remove the gluten may make a ‘very low gluten’ claim.
‘Around 1% of people in the UK have Coeliac Disease (sometimes referred to as gluten intolerance). This is a lifelong autoimmune disease which is caused by the immune system reacting to gluten.’ (Food Standards Agency)
All bakeit freefrom products use a ‘gluten free’ flour product supplied by Doves Farm, which also does not contain wheat, it is made up from rice, potato, tapioca, maize and buckwheat (buckwheat is not a grass and so not related to wheat, it belongs in the same family as rhubarb or sorrel). In addition we use gluten free baking powders and xanthan gum, also supplied from Doves Farm.
To meet free from expectations ‘sulphur dioxide/sulphites must be less than 10mg per kg or litre in terms of total SO2, which are to be calculated for products proposed ready for consumers or as reconstituted according to the instructions of the manufacturers’ (page 12 of the 41/2009 regulations)
Sulphur dioxide/sulphites are often found on dried fruit where they are used as a preservative.
At bakeit freefrom we use dried fruits which are preserved by oil, and are also organic wherever possible. This will be clearly labelled in our kits and online shop. The white wine vinegar we use has no sulphites and we have also checked that the black treacle we use has less than the permitted amount. Tate & Lyle have confirmed there is virtually no trace.
bakeit freefrom particularly tries to address issues with peanuts and peanut products, and these are nowhere on our premises, thus minimising the potential for cross contamination in our packaging processes. However, whilst every care is taken to ensure ingredients are not cross contaminated by suppliers this cannot be entirely guaranteed and so caution needs to be taken by people who have an acute allergy to peanuts and peanut products.
NB: Almonds, hazelnuts, walnuts etc. are called ‘tree nuts’. We do have these on the premises, although not in the bakeit freefrom packaging area. The danger of anaphylactic shock from tiny quantities in cross contamination with these currently appear to be negligible, however this will be monitored and changes made if and when they become necessary
Coconut is not considered to be a tree nut, but rather a seed, and organic coconut is used in bakeit freefrom products
At bakeit freefrom we also use pine kernels to replace ‘nuts’. These too are often called pine nuts, but are in fact also seeds
Soya is often found in chocolate as an emulsifier (soya lecithin). In order to remove this potential allergen we make our own dark chocolate from raw, organic cacao mass, organic agave syrup and vanilla extract. This is a high quality product that has much higher levels of chocolate antioxidants, as well as phenethylamine (PEA, the feel good neurotransmitter responsible for the feeling of love), trylophan (a commonly deficient amino acid in those who mostly consume a diet of mostly cooked food) and seratonin, than many commercial chocolate products, its almost good for you!
At bakeit freefrom we also do not use any of the standard dairy free fats, as often these are soya based, and require refrigeration. Instead for fats we use coconut oil, which is solid at room temperature and does not require refrigeration, and rapeseed oil.
The Remaining 9 Food Allergens
There are a further 12 food allergens which must be identified on consumer food packaging under the EU food information for Consumers Regulation No. 1169/2011, these are:
- Crustaceans and products thereof
- Eggs and products thereof
- Fish and products thereof
- Milk and products thereof
- Celery and products thereof
- Mustard and products thereof
- Sesame and products thereof
- Lupin and products thereof
- Molluscs and products thereof