Natasha’s Law is named after Natasha Ednan- Laperouse who at the age of 15 tragically passed away due to a severe allergic reaction whilst eating a sandwich she had bought.
Natasha had a serious sesame allergy and unfortunately was not aware that sesame seeds had been baked into the bread of the sandwich she had bought. The packaging did not display any allergen information to highlight to Natasha that she could not in fact have it.
Following the tragic accident Natasha’s family campaigned for more pellucidity of UK food labelling to support others with allergens. Making them more aware of what they can eat, and what they cannot.
As a result, Natasha’s Law comes into force this year, currently looking to be distributed in the UK in October 2021.
What does it mean for Hospitality and Food Manufacturers?
Once Natasha’s Law comes into force, all food manufacturers will be required by law to notably show every ingredient present in any food produced and packaged on site. Specific allergens that are to be highlighted on the labelling are:
- Nuts (peanuts, almonds, walnuts, hazelnuts, pecan, cashews, Brazil, macadamias, and pistachios).
- Sulphur Dioxide and any sulphites (for concentrations above ten parts per million).
- Soybeans
- Sesame
- Mustard
- Molluscs (oysters and mussels)
- Crustaceans (crab, lobster, and prawns)
- Lupin
- Milk
- Eggs
- Fish
- Cereals containing gluten (oats and barley)
How can WRS support you in following the guidance to keep customers safe.
Technology can play a crucial part in protecting and communicating to customers what they can and cannot eat.
At WRS we can break down ingredients and recipes within our Software, provided by our partners at Datasym as we believe there are many benefits to having this built into your EPoS system.
As this is part of the technology with all data inputted on set up, it gives the ability to have it as a tool to simplify to all parties the specific breakdown of individual ingredients, as well as the allergens.
From feedback, our customers have been able to utilise their team, where the ingredients can be communicated with each customer that is being served on the system. Not only reassuring the customer if they are still anxious from labelling, but also allowing the staff to feel confident with the information they are relaying as it is accessible at an instant.
Natasha’s Law will relieve the way in which an allergy sufferer interacts in a Hospitality setting increasing the likelihood of increased sales as businesses are able to accommodate more conveniently without lack of knowledge and hesitation.
Preparing for the guidance and implementing measures to protect your business and customers is key to providing a safe and reassuring setting as we move forward in a fundamental milestone for Allergens.
