MARKET NEWS

Allergen guidance strengthened by the Food Standards Agency:

Businesses will be expected to provide written allergen information and encourage allergen conversations with customers, the Food Standards Agency (FSA) has stressed in new guidance.

The FSA has shifted responsibility for addressing allergens further on to restaurants following a consultation with consumers and food businesses.

The updated guidance, published on 5 th March, stresses that written allergen information should always be available for non-prepacked food, and that servers and customers should also have a conversation about their allergen requirements.

The FSA has also provided free tools to support businesses such as allergy icons, an allergen matrix and a new allergy poster.

This updated guidance applies to businesses operating in England, Wales and Northern Ireland. See link below for more information.

Allergen guidance for food businesses | Food Standards Agency

UK Food inflation hits five-month high:

The rising price of butter, cheese and eggs has pushed UK food inflation to a five-month high, according to sector data that underscores persistent cost of living pressures.

Annual food inflation rose to 2.1% in February, up from 1.6% in January, marking the first time it has gone above 2% since September 2024, according to data from the British Retail Consortium.

Inflation expectations are closely tied to food prices, according to the Bank of England, complicating efforts to bring overall inflation back to its 2% target.

The Bank of England expects headline inflation to rise from its current rate of 3% to 3.7% by the middle of this year, before returning to target. The British Retail Consortium, however, predicts food inflation to surpass 4% by the second half of the year.

In January 2025, UK food prices were about 35 per cent higher than in January 2021, according to official data.

Connect Purchasing continue to work hard with our suppliers to ensure you are impacted as little as possible.

COMMODITIES REPORT

Egg Supply:

Avian Influenza is causing issues with the egg market in the UK. The UK is 88% self- sufficient for eggs and the growing number of affected farms and the prevention zone has meant a reduction in supply and availability of free-range eggs in particular. This is being reflected in pricing.

Produce Update:

Shipping delays caused by poor weather conditions transporting South American produce overseas are resulting in a lack of availability on Pineapples and all Melon varieties. Availability of Banana’s is also poor and colouring is proving difficult. Due to slow growth, Yorkshire Rhubarb had been delayed but should now be available across all suppliers.

Poultry:

For the last three to four weeks, we have seen a consistent increase on the cost of fresh and frozen, Chicken and Turkey products.

There have been several large outbreaks of avian Flu with Hungary being affected far worse that Poland and Romania. Hungary are currently one of the biggest suppliers to the EU with Live birds and eggs. We have had reports that 2 of the main producers in Poland have had to shut down production for 30 days whilst they quarantine. This has meant serious shortages being seen across all suppliers and even Smithfield’s market.

This has affected the price on all cuts of Chicken and Turkey, with chicken fillet and thigh meat being the worst affected.

Beef price rises:

Beef prices continue to be an issue as previously reported and look unlikely to reduce at any time in the near future. Even the cheaper cuts have risen and prime steak cuts are now at record levels with no signs of easing.

Lamb Prices:

The new British season for lamb is almost here but until it arrives, we will be seeing unstable pricing due to lack of availability. Early season lamb prices from Australia and New Zealand are also significantly higher than last year, also due to lack of supply.

Seasonal Recipe Suggestion

Season your dishes with this super simple wild garlic salt to bring a touch of spring to your

menu.

Wild Garlic Salt

Ingredients:

100g wild garlic

800g salt

Method:

Step 1

Add 100g of sea salt and 100g of chopped garlic to a blender and briefly blend to form a thick mixture.

Step 2

Next, mix this paste through 700g of sea salt until all of the salt has turned a vibrant green. Spread the mixture out on a baking tray and leave somewhere warm to dry overnight. And that’s it – simple. Put it in a jar and store in a cool, dry place, ready to be enjoyed.