Campaigns. It is important that I continue to know the strength of feeling on an issue and I prefer to respond to every inquiry, but the sheer size of campaign correspondence means that it is hard to justify to the tax payer the cost and time taken for individual written replies, so regrettably I will no longer reply to every item of campaign correspondence.  I will  post a response to the campaign on the "Responses to campaigns" page of my website.

I am sorry to do this, as it is rather impersonal, but can see no other way of maintaining a good service for all my constituents unless I approach campaigns this way.


23 JUL 2018

Protect Bakeries

Thank you for taking the time to email me about protecting bakeries and the 'honest crust' campaign. I understand your concern on this matter and I hope the following information on this topic from the Department of Environment, Food and Rural Affairs is reassuring:

The UK offers some of the best food produce in the world, and it is agreed that consumers have a right to be informed about the products they buy. Longstanding EU regulations ensure that the labelling and advertising of food must not mislead the consumer.
Pre-packaged loaves must display a full ingredient list, whereas loaves sold at the point of production are exempted for the express purpose of reducing unnecessary regulatory burden on small businesses and bakeries, while still retaining essential, relevant information. These requirements, together with guidance on terms such as 'hand-made', 'Farmhouse' and 'home-made', already provide robust protection to consumers against misleading practices. If, however, a consumer thinks they are being misled by bread labelling, it is suggested to either approach the business selling the bread directly or seeking advice from the local trading standards office.
The regulations also define a list of approved additives and their conditions of use. Additives are restricted in sourdough breads. The Bread and Flour Regulations 1998 include some limited definitions such as of wholemeal, but their focus is on fortifying white and brown flour with certain nutrients, mainly for restorative purposes.
There are no current plans to introduce a legal definition for sourdough, but the baking industry itself may consider agreeing a code of practice on how a product should be composed in order to be described as a UK sourdough bread.

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