REGULATORY COMPLIANCE AND LABELLING TRENDS “Campden BRI’s experienced


regulatory team covers all aspects of food law across multiple international markets. We offer a range of tools to help members stay informed, including our fortnightly Food Law Alert bulletin, which tracks changes and upcoming amendments to UK and EU-harmonised legislation and guidance. Our bespoke horizon scanning service also helps clients anticipate and prepare for future regulatory shifts, within their field of interest. Through our ingredient permissibility assessments, label reviews, and tailored training services, Campden BRI supports product development teams from the initial concept stage right through to successful market launch.” Technological innovations—such as


artificial intelligence and blockchain- based


traceability


numerous queries, especially around the implications for labelling. At a wider level, the naming of certain bread products—and the ingredients used within them—has long been a point of contention within the bakery sector; with one particularly debated area involving the descriptors used for sourdough bread,” Lorna and Sharon add. In addition, common concerns include allergen declarations, high fat,


salt


and sugar (HFSS) classifications, and changes to food contact material (FCM) requirements. “Campden BRI’s regulatory affairs


team provides expert guidance grounded in current legislation, while also considering the practical realities faced by food businesses. In areas where the law is ambiguous, we help interpret statutory requirements alongside official guidance to recommend the most appropriate path to compliance. We can also offer to contact competent authorities on the behalf of clients to provide a confidential steer on any legislative grey areas,” they say. Emerging trends in the food industry


continue to present new regulatory challenges. The growing demand for “free-from” and “gluten-free” products is a prime example. “While there is harmonised legislation for ‘gluten-free’ claims in both the UK and EU, there is currently no equivalent for ‘allergen- free’ foods in these markets.” Another area gaining traction is the classification of “ultra-processed foods”


systems—present


WHILE THERE IS HARMONISED LEGISLATION FOR ‘GLUTEN- FREE’ CLAIMS IN BOTH THE UK AND EU, THERE IS


CURRENTLY NO EQUIVALENT FOR ‘ALLERGEN-FREE’ FOODS IN THESE MARKETS –


LORNA YATES & SHARON MOREY, CAMPDEN BRI


exciting opportunities for the food industry. “These tools can enhance efficiency, transparency, and consumer trust. However, they also introduce new challenges, particularly when regulatory frameworks evolve more slowly than the technologies themselves,” they conclude.


(UPFs). “This has implications for both labelling and product composition. We support clients in assessing the risks and opportunities of making UPF-related claims, including the permissibility of all additives,” they say. “The term ‘natural additives’


is often misunderstood,


and substituting synthetic ingredients with so-called natural alternatives can inadvertently lead to non-compliance. Looking ahead, the rise of GLP-1 products is expected to influence food labelling and claims. As


this trend


develops, we anticipate an increase in regulatory queries and are preparing to support clients in navigating this new terrain,” they predict.


Reducing recall risks In Britain, food recalls are no longer rare events, they are a persistent challenge that continues to test the UK’s food industry. The Food Standards Agency (FSA) recorded 1,837 food and feed safety incidents in the UK in 2023/24, which is a 10 percent drop from the previous year and the lowest total in six years. While this marks an improvement, it still equates to an average of more than five safety alerts every day, underlining the continued scale of the challenge. These numbers also underscore common pitfalls


in production and present


opportunities for adopting advanced technologies to mitigate risks. So, how can manufacturers tackle the root causes before they turn into bigger issues? We asked Mike Pipe, Head of Product Inspection at Mettler-Toledo Product Inspection, to explore the latest trends in recalls, contamination risks and the technologies helping UK manufacturers strengthen their defences. “In the UK, allergens accounted for


240 food safety incidents in 2023/24, making them the second most common hazard after pathogenic microorganisms. Common triggers include recipe changes,


20 • KENNEDY’S BAKERY PRODUCTION • OCTOBER/NOVEMBER 2025


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