Allergens and labelling
Two fifths (40%) of respondents have/shop for someone who has some form of eating constraint. Over a quarter (28%) of consumers shop/cook for someone with allergy, intolerance or need to avoid certain foods which makes labelling very important. Results are consistent with W20.
| Type | W21 |
|---|---|
| Flexitarian | 10% |
| Vegetarian | 7% |
| Pescetarian | 4% |
| Vegan | 2% |
| Intolerant to certain foods or ingredients | 8% |
| Avoid certain food for medical reasons other than a food allergy | 8% |
| Allergic to certain foods or ingredients | 8% |
| Avoid certain food for religious or cultural reasons | 5% |
| Avoid certain foods for other reasons | 10% |
| Other | 1% |
| None | 60% |
Food labelling
When reading food labels, information on use-by/best before dates followed by ingredients and cooking instructions remain the most important elements for consumers. Storage and calories information was sought for by around a third. Results are all similar to W20 with no significant differences.
| Information | W21 | W20 |
|---|---|---|
| Use-by dates / best before dates | 64% | 68% |
| Ingredients | 47% | 51% |
| Cooking instructions | 45% | 49% |
| Storage information | 36% | 39% |
| Number of calories | 35% | 33% |
| Country of origin | 27% | 29% |
| Colour coded (traffic light) nutrition information on the front of the pack | 27% | 28% |
| Organic / sustainable / Fairtrade | 16% | 18% |
| Allergy information | 18% | 18% |
| Suitable for vegetarian / vegan diets | 12% | 12% |
| I never look at labelling on food products | 12% | 10% |