Question to the Department of Health and Social Care:

To ask the Secretary of State for Health and Social Care, what assessment he has made of trends in the level of corn allergies; whether he plans to include corn on the list of major allergens emphasised on food labels; and what steps he is taking to ensure that people with rare but clinically significant allergies can safely identify allergens in packaged foods and when eating out.

There are a large number of potential food ingredients that may cause allergic reactions in sensitised individuals. The current 14 regulated allergens are recognised as the most common and potent allergens of public health concern across Europe. They must be clearly identified on prepacked foods and communicated effectively when eating out.

Available evidence, though limited, suggests corn allergy remains rare in the United Kingdom, with no indication of an increasing trend, and it is not part of the current list of regulated allergens.

The Food Standards Agency (FSA) ensures that labelling requirements enable consumers to make informed choices about all ingredients, including corn.

Food businesses must provide clear and accessible allergen information. For prepacked and prepacked for direct sale foods, this means naming the food and listing all ingredients so consumers can identify allergens before purchase. For non-prepacked foods, such as meals served in restaurants or cafés, the FSA’s Best Practice Guidance, published March 2025, recommends written information supported with a clear conversation with customers about their allergy requirements. Businesses should keep accurate ingredient records and inform consumers if they cannot confirm allergen content. Consumers should declare their allergies when ordering food to help businesses take appropriate steps and reduce risk.

At present, the FSA has no plans to amend the list of 14 allergens. It continues to monitor trends through research projects, including National Health Service data analysis and the Patterns and Prevalence of Adult Food Allergy study, and works with the British Society for Allergy and Clinical Immunology and other stakeholders to gather evidence on hidden and emerging allergens.