Allergens & GM Food Statement by SFBB Training UK
SFBB Training Allergen Statement:
As a company we prioritise the safety and well-being of our customers. We understand the importance of providing accurate information about allergens present in our products to help individuals make informed choices based on their dietary needs and restrictions. Please note that our products may contain allergens, and we take necessary precautions to minimize the risk of cross-contamination. However, we cannot guarantee an allergen-free environment, especially when ingredients and manufacturing practices may change.
Breakdown of the 14 Allergens in the United Kingdom:
- Cereals containing gluten: This includes wheat, rye, barley, and oats. Gluten is commonly found in bread, pasta, pastries, cereals, and many processed foods.
- Crustaceans: Shellfish such as shrimp, lobster, crab, and prawns fall under this category.
- Eggs: Found in various forms, including baked goods, mayonnaise, dressings, and some meat products.
- Fish: All types of fish, including cod, salmon, tuna, and haddock, are included in this category.
- Peanuts: A common allergen, peanuts can be found in various forms, such as peanut butter, snacks, sauces, and confectionery.
- Soybeans: Soy products, including tofu, soy milk, soy sauce, and some baked goods, may contain soybeans.
- Milk: Dairy products like milk, cheese, yogurt, and butter may contain milk allergens.
- Nuts: This category includes tree nuts, such as almonds, hazelnuts, walnuts, cashews, pistachios, and Brazil nuts. It also encompasses nut-based products and oils.
- Celery: Found in salads, soups, stocks, and some processed foods. It can also be an ingredient in seasoning mixes.
- Mustard: This includes mustard seeds and mustard-based products like sauces, dressings, and marinades.
- Sesame seeds: Commonly found in bread, bread-sticks, hummus, tahini, and some confectionery.
- Sulphur dioxide and sulphites: These additives are used as preservatives in a variety of foods, including dried fruits, wine, and processed meat products.
- Lupin: Lupin flour, seeds, and lupin-based ingredients can be found in certain bread, pastries, and pasta.
- Molluscs: This category includes shellfish such as mussels, clams, oysters, and scallops, as well as products derived from them.
It is important to note that these allergens can be present in various food products, either as primary ingredients or as traces due to cross-contamination during processing. Always refer to product labels, ingredient lists, and seek additional information if you have specific dietary concerns or allergies.
What’s A GMO Food?
Genetically modified (GM) food, also known as genetically engineered food, refers to crops or animals that have been altered using biotechnology to enhance their characteristics or introduce new traits. This scientific process involves manipulating an organism’s DNA to achieve desired traits, such as increased yield, resistance to pests or diseases, improved nutritional content, or tolerance to environmental conditions.
GM food has become a significant aspect of modern agriculture, aiming to address challenges related to food security, sustainability, and nutritional requirements. Scientists use various techniques, including gene splicing and genetic engineering, to modify the genetic material of plants or animals.
By introducing specific genes into the target organism, researchers can achieve desirable traits that would be difficult or time-consuming to obtain through traditional breeding methods. For example, genetically modified crops can be engineered to produce their pesticides, making them more resistant to insects and reducing the need for chemical insecticides. This approach can lead to increased crop yields and reduced crop loss due to pests.
Moreover, GM food has the potential to address nutritional deficiencies in certain regions. For instance, scientists have developed genetically modified rice varieties enriched with vitamin A, combating vitamin A deficiency in areas where rice is a staple food.
However, the production and consumption of GM food have raised concerns and sparked debates regarding potential risks and long-term effects on human health and the environment. Critics argue that introducing foreign genes into the food supply could have unforeseen consequences, such as allergenic reactions or adverse environmental impacts.
Regulatory bodies in different countries have established guidelines and protocols to ensure the safety and proper assessment of genetically modified organisms (GMOs) before they enter the market. These regulations aim to evaluate the potential risks associated with GM food and ensure that it meets safety standards and labeling requirements.
Despite ongoing debates, GM food continues to be developed and cultivated in various parts of the world. Its proponents argue that it holds promise for increasing agricultural productivity, improving nutritional value, and addressing global challenges such as climate change and population growth.
In summary, GM food refers to crops or animals that have been genetically modified using biotechnology to enhance desired traits. It has the potential to address food security, sustainability, and nutritional needs. However, concerns about its safety and long-term effects persist, and regulations are in place to assess and monitor the production and consumption of GM food.
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