Bread: Labelling:Written question - 157607

(New Forest West)

Named Day

'Named day' questions only occur in the House of Commons. The MP tabling the question specifies the date on which they should receive an answer. MPs may not table more than five named day questions on a single day.

Asked on: 26 June 2018
Department for Environment, Food and Rural Affairs
Bread: Labelling
To ask the Secretary of State for Environment, Food and Rural Affairs, if he will bring forward legislative proposals to (a) require producers to list all ingredients in bread and (b) establish a definition of sourdough as being additive-free and leavened using only a culture of naturally occurring yeast.
Answered by: George Eustice
Answered on: 02 July 2018

The Food Information for Consumers Regulation (EU) 1169/2011 and the General Food Law Regulation (EC) 178/2002 both require that the labelling and advertising of food must not mislead the consumer. EU Regulation (EU) No 1169/2011 requires that all pre-packaged loaves display a full ingredient list.

A restricted number of additives are permitted in in sourdough bread under EC Regulation 1333/2008 – there are no plans at present to change these. However when we leave the EU there will be an opportunity to review this. The Bread and Flour Regulations 1998 contain a few, limited definitions but the focus on the legislation is on the fortification of white and brown flour with certain nutrients, mostly for restorative purposes. There are no current plans to include a legal definition for sour dough within the Bread and Flour Regulations 1998 but the baking industry itself may consider agreeing a code of practise about what should be described as a UK sourdough bread.

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