Question to the Department for Environment, Food and Rural Affairs:

To ask the Secretary of State for Environment, Food and Rural Affairs, whether his Department has made an assessment of the potential impact of the increasing use of pea protein in food products.

The UK maintains high standards on the information that is provided on food labels so that consumers can have confidence in the food that they buy. The Government continues to work closely with the Food Standards Agency (FSA) to understand the steps that can be taken to ensure people with allergies have access to clear and accurate information.

There are a large number of potential food ingredients that may cause an allergic reaction to sensitised people. The current 14 regulated allergens are recognised as being the most common and potent allergens of public health concern across Europe.

The FSA is aware that pea protein allergy is an emerging area of concern and there are reports of adverse reactions to peas in the scientific literature. However, evidence on this is currently limited. The FSA is currently working with the British Society for Allergy and Clinical Immunology and other stakeholders on gathering information on hidden and emerging food allergens which will help in assessing the need for further research and work in this area. The FSA continues to monitor the situation closely but has no current plans to amend the 14 allergens list.

The FSA continues to work to make it easier for people with food hypersensitivities (allergies, intolerances, and coeliac disease) to have access to clear and accurate information which is a fundamental part of their work. Its research can be found  here.