Blog

Is it time to review the Top 14 Allergens?

In 2014, new Allergen Laws were introduced to reduce the risk of allergy-related incidents for consumers. Since 2014 food business owners are required by law to highlight any ingredients named in the top 14 allergens list. This list was created across the whole of the EU, the allergens listed were found to cause 90% of all reactions. Although the UK is no longer an EU member, the Allergens Law legislation has since been incorporated into UK Food Law.

Your chance to influence new allergen regulations

There has been a lot of coverage and almost mass assumption that the UK will follow Ireland and regulate that allergens should be detailed on menus and the major driver here is Owen’s Law. But is there a halfway house and what exactly should caterers be expected to do?

Strengthening Partnerships with Local Suppliers

Establishing partnerships with local suppliers can provide significant strategic advantages for catering businesses. By sourcing food, beverages, materials and services locally, companies can reduce lead times, improve supply chain reliability, and increase responsiveness to market changes.

How EF-group can help caterers in the care and senior living sector

When EF-group launched in 2004, we set out to deliver value, efficiency and quality to our partners and clients in everything we do. Over the previous two decades, we’ve earned our spot as industry leaders amongst suppliers and caterers alike for our innovative procurement and menu management solutions tailored to the care sector.

HC-One and EF-group renew longstanding partnership to enhance the lives of residents by signing five-year contract

HC-One, the UK’s leading social care provider, operating c.300 care homes and providing a wide range of care and support services to residents are thrilled to announce the renewal of its longstanding partnership with leading procurement and menu management specialists, EF-group, by signing a new five-year contract to continue enhancing the lives of residents.

Holistic approach to special diets

Food service and hospitality operators have (by and large) engaged fully with allergens, intolerances and coeliac disease and have made huge strides in ensuring their systems and procedures meet with both the regulations and with good customer service.