Definitions, Aversions, Labels, and Information -
Developments in food technology and consumer choice call for extensions. The dairy vocabulary must be broadened beyond cowboy and lingo. Dear Mr Stephenson
Re: Draft Food Labelling Regulations 2004 and Provision of Allergen Information
Thankyou for your despatch LSA24/688 dated 21 June 2004 sent to us for comment as part of your consultations. We have no objection to publication of our comments. Details of our interest will be found on our website and in previous and current correpondence with DEFRA on labelling and other matters.
These other matters include suggestions that the generic title of aversions comprehends all dietary restrictions, e.g. those attributed to intolerances, allergies, and abstentions on ethical or doctrinal grounds (e.g. Jewish, Muslim, Hindu, GM or vegetarian). These factors are common in a number of consumer choices.
Customers will increasingly need more information, almost to a pharmaceutical degree (where aversions due to products such as lactose, casein, shellac, and gelatin in formulations already occur). More note will be taken of production in dedicated premises and factories and possibilities of contamination.
Advances in the market for alternative dairy-products requires the vocabulary to revert to the food-technologist’s use of words such as milk and cream to describe the texture of emulsions, rather than imply just one bovine source; this would also remove anomalies such as peanut butter. Thus customers and their babies could practise their aversions in the choice of soya milks, cow milks, goat milks, oat milks, and human milk etc.