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<p>Defra alongside the Food Standards Agency (FSA) in Northern Ireland and Wales,
Food Standards Scotland, DHSC, and the Scottish and Welsh Governments are currently
conducting a review of The Bread and Flour Regulations 1998 and The Bread and Flour
(Northern Ireland) Regulations 1998 to ensure the regulations are fit for purpose
and support UK industry while protecting consumers. To assist the review, DEFRA convened
a technical working group made up of a wide range of relevant stakeholders to help
identify and explore the issues around the regulations which cover the compositional
requirements of bread and flour. As part of this, the working group is exploring the
use of the term "sourdough", to assess whether providing a definition of
sourdough in any legislative changes to the Bread and Flour Regulations would be beneficial
to protect consumers.</p><p>The UK maintains high standards on the information provided
on food labels and packaging so that consumers can have confidence in the food that
they buy and as part of the Government's Food Strategy, we are reviewing how food
information, including labelling, can be improved. Existing food labelling rules and
other requirements on the control of additives in food production ensure that food
is produced safely and labelled effectively to enable consumers to make informed choices
on the food they buy and consume.</p><p>Bakers, including those producing sourdough
products, can effectively market their products on their own merits within the rules
as they stand, and legislation supports such marketing so long as it is not misleading.
While discussions around the term "sourdough" are still ongoing, legislative
intervention is just one option and should be restricted to areas where there is clear
market failure. The Government is supportive of non-regulatory measures and encourages
further work on the draft industry code of practice which could help achieve a better
mutual understanding in this area.</p>
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