Natasha's Law, explained: what the allergen labelling rules actually require

On 1 October 2021, the way a whole category of food has to be labelled in the UK changed. The rules are known as Natasha's Law — and they exist because of a death that should not have happened.

The Food Standards Agency (FSA) is direct about why the law came about: the changes "were introduced following the death of Natasha Ednan-Laperouse, who died after eating a pre-packaged baguette which at the time did not require ingredients labelling." Her parents, Nadim and Tanya Ednan-Laperouse, campaigned for the change. As the law came into force, the FSA's then Chief Executive, Emily Miles, called it "a huge step in helping improve the quality of life for around 2 million people living with food allergies in this country." (Source: FSA, "Millions with food allergies to benefit…", food.gov.uk.)

Note: this is general information, not legal advice. Allergen law differs across the UK's nations and changes over time — confirm your obligations with the FSA (or Food Standards Scotland) and a suitably qualified professional.

What Natasha's Law actually is

"Natasha's Law" is the common name for the prepacked for direct sale (PPDS) allergen labelling rules. In England these are The Food Information (Amendment) (England) Regulations 2019, with parallel regulations in the other UK nations. They came into force on 1 October 2021 across England, Wales and Northern Ireland (Scotland's equivalent is administered by Food Standards Scotland). (Sources: FSA, food.gov.uk; The Food Information (Amendment) (England) Regulations 2019, legislation.gov.uk — verify the instrument in force for your nation.)

What "PPDS" means — and what you must label

The FSA defines PPDS as "food that is packaged at the same place it is offered or sold to consumers and is in this packaging before it is ordered or selected." Think a sandwich made and wrapped on-site that morning, pre-wrapped hot food, a rotisserie chicken, or a salad boxed before a customer picks it up. (Source: FSA, "Introduction to allergen labelling for PPDS food", food.gov.uk.)

For PPDS food, the label must show the name of the food and a full ingredients list, with the 14 allergens required to be declared by law emphasised within it (for example, in bold). (Source: FSA, food.gov.uk.)

The crucial shift: before Natasha's Law, allergen information for these items could be given verbally. Now it has to be on the packaging itself — a written declaration, not a conversation. (Source: FSA, food.gov.uk.)

The 14 allergens, and the wider duty

Natasha's Law sits on top of an existing framework, it doesn't replace it. Under Regulation (EU) No 1169/2011 (retained in UK law and enforced via the Food Information Regulations 2014), the 14 allergens listed in Annex II must be declared wherever they are present — not only on PPDS items. (Sources: Regulation (EU) No 1169/2011, Annex II; Food Information Regulations 2014 — legislation.gov.uk.)

The 14 are: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin, and molluscs. (Source: Regulation (EU) No 1169/2011, Annex II.)

For non-prepacked and loose food — a buffet dish, a daily special, anything sold unpackaged — you still have to provide accurate allergen information, though it can be given by other means (including clearly signposting where a customer can ask). (Source: FSA allergen guidance, food.gov.uk — verify the current page.)

And if something does go wrong, the "due-diligence defence" under the Food Safety Act 1990 (section 21) turns on what you can show you did. That's why records matter — we covered it in How to prove allergen due diligence. (Source: Food Safety Act 1990, s.21 — legislation.gov.uk.)

What it means in a real kitchen

The practical effect of Natasha's Law is that the most safety-critical information in your operation — what's in the food, and which of the 14 it contains — now has to be written down, accurate, and on the pack for a category of items that previously leaned on a member of staff remembering.

In our experience this is where the real work sits (this is our practitioner view, not a legal standard): the businesses that handle it well don't just produce the label — they can also show where each allergen call came from and who stood behind it. PPDS recipes and suppliers change, and a label is only as good as the last time someone checked it.

Where PlateProof fits

PlateProof doesn't certify your food or make it safe — that remains your responsibility as the operator. What it does is help you get the allergen declaration right and evidenced: photograph the recipe or the ingredient packet, the AI reads the allergens, and a named chef reviews and signs off — so the information on your card is accurate, and you can show how you got there. See it on your own dishes.

Sources

• Food Standards Agency — Introduction to allergen labelling for PPDS food: https://www.food.gov.uk/business-guidance/introduction-to-allergen-labelling-changes-ppds
• Food Standards Agency — Millions with food allergies to benefit as new allergen labelling law comes into force: https://www.food.gov.uk/news-alerts/news/millions-with-food-allergies-to-benefit-as-new-allergen-labelling-law-comes-into-force
• The Food Information (Amendment) (England) Regulations 2019 — legislation.gov.uk
• Regulation (EU) No 1169/2011 on the provision of food information to consumers, Annex II — legislation.gov.uk
• Food Safety Act 1990, section 21 — legislation.gov.uk