Recent data² by the Office of National Statistics (ONS) revealed that food inflation was 5.1% in the 12 months to August this year, the fifth month in a row that the rate has climbed.

In Northern Ireland, the latest Consumer Council quarterly Household Expenditure Tracker revealed food shopping³ now accounts for the biggest proportion of households basic spending.

Head of Standards and Dietary Health for the FSA in Northern Ireland, Sharon Gilmore said low-income households often struggle to eat well due to limited budgets, potentially contributing to health inequalities.

“The 2024 Food Basket research provides essential evidence required to develop effective, targeted policies that address food insecurity and promote health equality for those most at risk,” said Sharon.

Typically, households on a low-income tend to eat less well, which can contribute to higher levels of excess weight and corresponding health complications like heart disease and Type 2 diabetes.

Dr Aileen McGloin, Director of Nutrition with Safefood added: “For households with children food shopping is often the only flexible part of their spend.

“Many families are being forced to choose cheaper and often nutritionally poor food items to keep food spending within their means and this is a really worrying trend. What this research shows is the challenge for low-income households of trying to balance the cost of a heathy food basket against the cost of meeting other needs and expenses.”

The survey for Northern Ireland is co-funded by Safefood and the Food Standards Agency and is updated every two years for each household type to determine the weekly cost of food as a proportion of take-home income.

Philippa McKeown-Brown, Head of Food Policy and Emerging Markets at the Consumer Council for Northern Ireland said: “The Consumer Council are proud to be a project partner in this important study, which yet again highlights the huge proportion of income certain household types would need to spend to afford a diet that is healthy, and allows for variety and social interaction.

“In other words, a diet that every individual living in Northern Ireland should be able to access as a minimum, regardless of income, family and living circumstances.

“The latest findings correspond with what we’re seeing in our quarterly Northern Ireland Household Expenditure Tracker, which shows food is the biggest area of spend for low-income households, and has been for nine consecutive quarters. It also chimes with our Cost of Basics research which found over a quarter (27%) of consumers report eating poorer quality or less nutritious food because of higher food costs.”

The contents of the food baskets in the survey were based on menus put together by the households themselves. People selected an acceptable food basket in terms of taste and menu choices, while also meeting the social needs of a household, for example hosting visitors or special occasions like birthdays.

The food baskets were then reviewed by nutritionists to ensure they met the nutritional guidelines and price-checked accordingly.

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The FSA report – ‘Evaluation of the implementation of prepacked for direct sale (PPDS) allergen labelling requirements’ – looks at the impact Natasha’s Law has had on both businesses and consumers.

Officially named the UK Food Information Amendment 2019, the law was enforced in October 2021 following the death of Natasha Ednan-Laperouse. The 15-year-old, who had a severe sesame allergy, sadly died after eating a prepacked baguette which did not have the ingredients listed. She collapsed on a flight from Heathrow to Nice in July 2016 and despite her father administering two EpiPen injections, she died within hours.

Natasha’s Law requires businesses selling PPDS food to include a label with the product name and full ingredients list to each individual item, with all allergens highlighted within the list.

FSA EVALUATION

One year after it became a legal requirement across the UK, the FSA wanted to evaluate its implementation and the effect it has had on three key groups: Food Business Operators, Local Authorities and consumers with food hypersensitivities (FHS).

The FSA surveyed some 900 food business operators (FBOs) right across the UK, including 52 from Northern Ireland, as well as over 1800 consumers, including 102 from Northern Ireland. They also contacted all 398 local authorities, including all 11 Northern Ireland councils, receiving feedback from 124.

Nine out of 10 businesses (91%) said they were aware of the law, with 68% stating they felt they all the information needed to follow it.

Half of the FBOs said the new labelling requirements had increased their costs, mainly due to investment in new equipment or materials.

When looking at business practices, 81% of the businesses surveyed said they had made changes to their operations as a result of the new legislation, including asking customers at the point of sale (POS) if they had any allergies or food intolerances.

LIVES IMPROVED

Just over a quarter (26%) said they had changed they foods they sell, with 17% selling food that was previously PPDS as non-prepacked food and 16% selling more food packaged by other firms.

From a consumer perspective, 40% of people living with food hypersensitivity said their lives had been improved, with the greater impact felt amongst younger people aged between 18 and 34.

The FSA has committed to continuing to monitor the impact of the allergen labelling law and “local authorities will continue to make sure businesses are complying with it to keep people with food allergies safe”.

You can read the full report here: https://www.food.gov.uk/print/pdf/node/17131

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“Every day we are reminded of the importance of food safety within the food supply chain. For example, the recent Food Standards Agency warning on the risks of Listeria contamination in smoked fish,” a spokesman said.

“The free-to-access IFST online knowledge hub provides reliable, up-to-date resources for all those needing clear and trusted scientifically evidence-based information. It covers all areas related to safety, including chemical, microbiological, and physical contaminants as well as allergens.

“It also considers topics such as analytical techniques, food safety culture and food fraud prevention. The hub is designed to serve the needs of small and medium enterprises, large businesses, consumers, and educators.”

This library of resources signposts visitors to credible guidance from food industry bodies and government agencies, alongside additional complementary IFST knowledge resources. It has been developed by an IFST Working Group, many of whose members have first-hand experience in food safety. They were supported by other members of the IFST Scientific Committee as well as the IFST Food Safety Special Interest Group.

The IFST working group continues to work closely with IFST member communities, other professional bodies and the government to equip everyone with the best advice to guarantee safety in food supply chains and also in homes.

Sue Swinbourne CSci FIFST, an experienced technical manager and lead auditor, said: “Resources around Food Safety and its importance in protecting consumers are plentiful but widespread. The IFST Food Safety Knowledge Hub helps by consolidating key scientific resources into an accessible place for all parties interested in food safety to utilise.

“It has been a pleasure to contribute as part of the IFST scientific committee working group developing the hub, supported by the IFST team and Scientific Assistant Intern. The sharing of scientific, evidence-based knowledge is a key priority of IFST and the Food Safety Knowledge Hub forms part of this, I look forward to using it and encouraging its use.”

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The COVID-19 pandemic has seen an increase in food businesses based in people’s homes. Since March 2020, 32% of new food ventures registering through the FSA’s digital service ‘Register a Food Business’ are run from domestic kitchens at private addresses, with many more failing to register with their environmental health teams as a food business.

These sellers are potentially putting consumers at risk as they may have little knowledge of food safety.

All food businesses within the Derry City and Strabane District Council area have a legal obligation to register with Council 28 days prior to opening as it is an offence not to do so. Businesses must register whether selling online, via social media sites, trade from a physical customer-facing premises or simply selling food from a home kitchen.

Without registration Council cannot assess the nature of the business, provide appropriate advice or give a Food Hygiene Ratings where appropriate.

Alderman Graham Warke, Mayor of Derry City and Strabane District Council, said: “We have seen an increase in people selling food from their homes over the course of the pandemic. That’s why we’re working with the FSA to support businesses within our council area to ensure they are registering and keeping us informed of changes to their businesses.

“Registration is free and cannot be refused. If you are already trading and have not registered yet, you need to get registered as soon as possible as this is a legal requirement.”

Michael Jackson, Deputy Director – Head of Regulatory Compliance, at the FSA said:

“District Councils need to know who is trading in their area and registration is an opportunity to ensure that food businesses have access to relevant guidance and support to help them get it right from the start and to protect consumers.”

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