5. Food Choices and Other Issues
FSS’s role (set out in law) is to safeguard public health and protect the interests of consumers in Scotland in relation to food. This section provides an overview of consumer confidence in food, concerns about where food is produced, changes to eating habits and food-related behaviours and food allergies and intolerances.
5.1 Confidence in Food
There is a high level of confidence in food being safe to eat and that the information on food labels is accurate among respondents. Ninety-three percent (93%) of respondents stated that they are very or fairly confident that the food they buy is safe to eat and 87% are very or fairly confident that the information on food labels (e.g. ingredients, nutritional information, country of origin) is accurate(33).
Over 3 in 4 respondents (76%) are very or fairly confident in the food supply chain. That is all the processes involved in bringing the food to people’s tables(34).
Figure 9: Confidence that producers, processors, manufacturers and retailers ensure food is safe to eat
Here is a visual only chart of: Vertical bar chart showing respondents’ confidence that producers, processors, manufacturers and retailers ensure food is safe to eat.
Source: Food and You 2 (Scotland) Wave 11
Confidence in producers, processors, manufacturers and retailers in the UK ensuring that the food respondents buy is safe to eat is generally high (Figure 9). Confidence is particularly high in farmers in the UK with 88% of respondents being very or fairly confident that farmers ensure food is safe to eat. Around 8 in 10 respondents are very or fairly confident that slaughterhouses and dairies (79%), food manufacturers (80%) and shops and supermarkets (81%) in the UK ensure food is safe to eat(35).
Figure 10: Confidence out-of-home establishments ensure food is safe to eat
Here is a visual only chart of: Vertical bar chart showing respondents’ confidence that out‑of‑home establishments ensure food is safe to eat.
Source: Food and You 2 (Scotland) Wave 11
Respondents were asked about their levels of confidence in out-of-home establishments ensuring that food they buy is safe to eat (Figure 10). Over 4 out of 5 respondents (82%) are very or fairly confident that restaurants in the UK ensure food is safe. Nearly 3 out of 5 respondents (58%) are very or fairly confident in take-aways in the UK, while less than half (43%) are confident in online ordering and delivery services ensuring that food is safe to eat(36).
5.2 Food concerns
Respondents were asked for their level of concern about food produced in the UK and food from outside the UK in terms of being safe and hygienic and being what it says it is. Concern about food from outside the UK was nearly double that of concern about food produced in the UK (Figure 11).
Figure 11: Concerns about food produced in the UK and from outside the UK
Here is a visual only chart of: Vertical bar chart showing respondents’ concerns about food produced in the UK and outside the UK.
Source: Food and You 2 (Scotland) Wave 11
One third of respondents (34%) reported that they were highly or somewhat concerned about food produced in the UK being safe and hygienic while 64% were highly or somewhat concerned about food outside the UK being safe and hygienic. Similarly, around one third (33%) were highly or somewhat concerned about food produced in the UK being what it says it is while 61% were highly or somewhat concerned about food from outside the UK being what it says it is(37)
5.3 Food Choices
Respondents were asked what they consider to be most important when choosing which food to buy from a list of options(38). The most frequently selected attribute was price/value for money (51%), followed by quality (41%), freshness (35%), and use-by dates and/or how long it will keep for (30%). Around two in ten selected taste (23%) and healthiness (19%).
Respondents were asked how frequently they check for information about the environmental impact and animal welfare of food when shopping(39). While almost three in ten respondents (29%) reported that they check for information about animal welfare when purchasing food ‘always’ or ‘most of the time’, less than 1 in 5 respondents (17%) reported that they check for information about the environmental impact of food ‘always’ or ‘most of the time’.
Respondents were asked, from a list of options, what they think contributes most to the environmental impact of food(40). The factors thought to have most environmental impact were use of chemicals and pesticides (45%), food packaging (44%) and the transportation of food (42%). Food waste (31%) and land management and/or deforestation (25%) were also considered as contributors to the environmental impact of food. Less than 1 in 5 thought production of meat (18%) contributed most to the environmental impact of food.
When respondents were asked, from a list of options, what would indicate whether a product containing meat, eggs or dairy had been produced with high standards of animal welfare, the most common indicator selected was a free-range label (39%)(41). Other commonly selected indicators of animal welfare standards were the Red Tractor logo (33%), information on packaging (31%), the RSPCA Assured logo (26%) and the Lion Egg logo (26%). Over one in ten (14%) reported that they do not know what would indicate whether a product containing meat, eggs or dairy had been produced with high standards of animal welfare.
5.4 Changes to eating habits and food-related behaviours
FSS’s vision as set out in the FSS Strategy 2026 to 2031 is ‘a safe, authentic and healthier food environment that Scotland can trust’ which is ‘consumer and health focused’.
Respondents were asked from a list of options which, if any, changes they had made in the previous 12 months for health reasons(42).
Figure 12: Changes to eating habits and food-related behaviours which respondents had made in the previous 12 months for health reasons
Changes made in the previous 12 months
Here is a visual only chart of: Vertical bar chart showing changes respondents made to eating habits and food-related behaviours in the previous 12 months for health reasons.
Source: Food and You 2 Wave 11 (Scotland)
Nearly three-quarters of the population in Wave 11 (73%) had made at least one change for health reasons in the past 12 months. The most common changes made for health reasons reported by respondents were eating less processed food (48%), eating more fruit and/or vegetables (45%) and eating less sugar or food/drink high in sugar (45%). Around 1 in 5 (22%) respondents reported they had not made any changes to the food they eat in the last 12 months for health reasons(43) (Figure 12).
Respondents were asked from a list of options which, if any, changes they had made in the previous 12 months for sustainability reasons(44).
Figure 13: Changes to eating habits and food-related behaviours which respondents had made in the previous 12 months for sustainability reasons
Changes made in the previous 12 months
Here is a visual only chart of: Vertical bar chart showing changes respondents made to eating habits and food-related behaviours in the previous 12 months for sustainability reasons.
Source: Food and You 2 Wave 11 (Scotland)
Around half of the population in Wave 11 (53%) had made at least one change for sustainability reasons in the past 12 months. The most common changes made for environmental reasons reported by respondents were starting to minimise food waste (34%). A quarter of respondents also started buying foods with minimal or no packaging (25%) or locally produced food or food that is in season (25%). More than 2 out of 5 respondents had not made any changes to what they eat for sustainability reasons (41%)(45)
5.5 Food allergies and intolerances
Some people experience an adverse physical reaction which occurs as a result of consuming a particular food. This might be the result of a food allergy, food intolerance, or coeliac disease(46)
A food allergy occurs when the immune system (the body’s defence) mistakes the proteins in food as a threat. Symptoms of a food allergy can vary from mild to very serious symptoms, and can include itching, hives, vomiting, swollen eyes and airways, or anaphylaxis which can be life-threatening.
Food intolerance is difficulty in digesting specific foods which causes unpleasant reactions such as stomach pain, bloating, diarrhoea, skin rashes, or itching. Food intolerance is not an immune condition and is not life-threatening.
Coeliac disease is an autoimmune condition caused by gluten, a protein found in wheat, barley and rye and products using these as ingredients. The immune system attacks the small intestine which damages the gut and reduces the ability to absorb nutrients. Symptoms of coeliac disease can include diarrhoea, abdominal pain, and bloating.
By law, food businesses in Scotland and across the UK must inform customers if they use any of 14 food substances causing allergies or intolerances(47) in the food and drink they provide.
Food businesses can also voluntarily provide information about the unintentional presence of these 14 allergens which may occur during the production process, for example when several products are made on the same premises. This is called precautionary allergen labelling (PAL) and includes labels such as ‘may contain x’ or ‘not suitable for consumers with a x allergy’. PAL information can be provided verbally or in writing but should only be provided where there is an unavoidable risk of allergen cross-contact that cannot be sufficiently controlled through risk management actions.
5.5.1 Prevalence and diagnosis of food allergies and intolerances
Around a quarter (23%) of respondents reported that they suffer from a bad or unpleasant physical reaction after consuming certain foods or avoid certain foods because of the bad or unpleasant physical reaction they might cause(48). The type of food allergy or intolerance among respondents is not reported due to low numbers of respondents who reported these(49)
Most respondents (73%) reported that they did not have a food allergy or intolerance, although around a quarter reported suffering from a bad or unpleasant physical reaction after consuming foods, or avoiding certain food because of the reaction they might cause (23%).
Respondents who reported having a bad or unpleasant reaction were asked how they had found out about their condition. Just under 1 in 5 (18%) of respondents who had a food allergy or intolerance had been diagnosed by an NHS or private medical practitioner and 4% had been diagnosed by an alternative or complementary therapist. However, most respondents (81%) had not received any diagnosis(50).
References:
(33) Question: How confident are you that…(a) the food you buy is safe to eat (b) the information on food labels is accurate (e.g. ingredients, nutritional information, country of origin)? Responses: Very confident, confident, not very confident, not at all confident, it varies, don’t know. Base = 1555.
(34) Question: How confident are you in the food supply chain? That is all the processes involved in bringing food to your table. Responses: Very confident, confident, not very confident, not at all confident, it varies, don’t know. Base = 1555.
(35) Question: How confident are you that…(a) Farmers in the UK ensure the food you buy is safe to eat (b) slaughterhouses and diaries in the UK ensure the food you buy is safe to eat (c) food manufacturers (e.g. factories) ensure that food you buy is safe to eat (d) shops and supermarkets in the UK ensure the food you buy is safe to eat? Responses: Very confident, confident, not very confident, not at all confident, it varies, don’t know. Base = 1555.
(36) Question: How confident are you that…(a) Restaurants in the UK (b) takeaways in the UK (c) online ordering and delivery companies e.g. Just Eat, Deliveroo or Uber Eats etc. ensure the food you buy is safe to eat? Responses: Very confident, confident, not very confident, not at all confident, it varies, don’t know. Base = 1555.
(37) Question: Thinking about food in the UK today, how concerned, if at all, do you feel about each of the following topics? (a) Food produced in the UK being safe and hygienic (b) food from outside the UK being safe and hygienic (c) food produced in the UK being what it says it is (d) food from outside the UK being what it says it is. Responses: Highly concerned, somewhat concerned, not very concerned, not at all concerned, don’t know. Base N = 958. All online respondents.
(38) Question: What is most important to you when you are choosing which foods to buy? Responses: Price/value for money, quality, freshness, taste, appearance of food, healthiness, use-by date/how long it will keep for, country of origin, ingredients, that it is ethical or eco-friendly, farming methods for example, organic or free-range farming, how it is made or how it is produced, choice/availability/variety, buying what my household/ children want, trust in supplier, safety of product, convenience/how easy it is to cook or prepare, other, don’t know. Base = 1555, all respondents.
(39) Question: When purchasing food, how often do you do the following…(a) check for information on animal welfare (b) check for information on environmental impact. Responses: always, most of the time, about half the time, occasionally, never, don't know. Base = 1555, all online respondents.
(40) Question: What do you think contributes to the environmental impact of food? Responses: food packaging, chemicals or pesticides, transportation of food, land management/deforestation, food waste, production of meat, the way in which crops are grown, food processing, consumer demand/trends, water usage, other, don’t know. Base = 1555, all respondents.
(41) Question: What would indicate to you whether a product containing meat, eggs or dairy had been produced with high standards of animal welfare? Responses: free range label, information on packaging, country of origin, traceability of product, preferred store or brand, appearance of product, price of product, generic organic label, Red Tractor logo, RSPCA assured logo, Lion egg logo, Soil Association logo, Marine Stewardship (MSC) logo, other certification/logo [open text], other [open text], don’t know. Base = 1555, all respondents.
(42) Question: Thinking about the food that you eat, which, if any, of the following changes have you made in the last 12 months for health reasons? Responses: Stopped eating or eaten less red meat, stopped eating or eaten less poultry, eaten more fish, stopped eating or eaten less dairy (e.g. milk, cheese, butter) or eggs, eaten less processed food, eaten more fruit and/or vegetables, eaten less foods high in fat or saturated fat, eaten less sugar or food/drink high in sugar, eaten less salt or food high in salt, I have made other changes (please specify), I have not made any changes to the food I eat for health reasons in the last 12 months, don’t Know. Base = 958, all online respondents.
(43) Options ’Don’t know’ and ’I have made other changes’ have been excluded, therefore the percentage reporting having made at least one change and the percentage that have not made any changes for health reasons do not total 100%.
(44) Question: Thinking about the food that you eat, which, if any, of the following changes have you made in the last 12 months for sustainability reasons? Responses: Stopped or eaten less meat, stopped or eaten less poultry, stopped or eaten less fish, stopped or eaten less dairy (e.g. milk, cheese, butter) or eggs, started minimising food waste, started buying locally produced food or food that is in season, started buying foods with minimal or no packaging, started buying foods that have been produced with minimal water usage and/or minimal deforestation, started buying foods grown organically, started buying sustainably sourced fish, started getting food from the waste area or bins of a supermarket or shop (i.e. freeganism), I have made other changes (please specify), I have not made any changes to the food I eat for sustainability reasons in the last 12 months, don’t know. Base = 958, all online respondents.
(45) Options ’Don’t know’ and ’I have made other changes’ are excluded which means that the percentage who made at least one change and the percentage that have not made any changes for sustainability reasons do not total 100%.
(46) ‘Food hypersensitivity’ is an umbrella term adopted by the FSA and refers to a bad or unpleasant physical reaction which occurs as a result of consuming a particular food. This can include a food allergy, food intolerance and coeliac disease. FSS have not adopted ‘Food hypersensitivity’ as a reference term, instead using ‘food allergies and intolerances’.
(47) Allergens: celery, cereals containing gluten (such as barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts).
(48) Question: Do you suffer from a bad or unpleasant physical reaction after consuming certain foods, or avoid certain foods because of the bad or unpleasant physical reaction they might cause? Responses: Yes, no, don’t know, prefer not to say. Base = 1555, all respondents.
(49) N = 355.
(50) Question: How did you find out about your problem with these foods? Responses: I have been diagnosed by an NHS or private medical practitioner (for example GP, dietician, allergy specialist in a hospital or clinic), I have been diagnosed by an alternative or complementary therapist (for example homeopath, reflexologist, online or walk-in allergy testing service), I have noticed that this food causes me problems, but I have not been formally diagnosed with a specific condition, other. Base = 350, all respondents who suffer from a bad or unpleasant physical reaction after consuming certain foods, or avoid certain foods because of the bad or unpleasant physical reaction they might cause.