Growing our food business by supplying major retail chains - Karri Kitchen

In this guide:

  • Advantages and disadvantages of supplying to supermarkets

    Consider the advantages and disadvantages of supplying your product to a supermarket or retailer before you make a business pitch.

    You should weigh up the advantages of disadvantages before deciding to supply your food or drink products for a supermarket or retailer to sell. This will help you decide whether it is right for your product and business plan.

    Advantages of supplying to supermarkets

    The benefits of selling through supermarkets include:

    • It is easier to deal with one large customer rather than a number of smaller independent customers.
    • You can increase sales with access to a larger customer base.
    • You can increase brand awareness of your product with possible nationwide coverage.
    • It may be easier to access financial assistance as banks may be more willing to lend to your business if you have a supplier contract with a well-known supermarket.
    • Supermarkets have a lot of experience in selling different products and may be able to offer you advice and guidance that will help increase your sales, eg through product design and packaging design. 
    • Some supermarkets or retailers run business improvement schemes that can help their suppliers improve process efficiency and grow their operations.

    Disadvantages of supplying to supermarkets

    Some of the downsides of selling through supermarkets are:

    • The price you get for your product will be much less than if you sell directly to customers.
    • You could become vulnerable to a drop in demand, price decreases or a squeeze on profit margins from the supermarket.
    • You will be under pressure to keep up with demand if your product sells well. You may have to invest in new equipment or expand premises to manufacture more of your products.
    • Your product may only be given a trial period on the supermarket shelf.
    • Some supermarkets or retailers may insist on being the exclusive seller of your product or may insist on your selling elsewhere at a higher price.
    • Some supermarkets or retailers may audit their supplier to ensure certain criteria are met or insist on a business achieving certain food safety accreditations before being considered as a supplier

    If you think supplying to supermarkets is a good option for you, see if you are ready to sell your product to a supermarket and find out how to pitch your product.

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  • Are you ready to sell your product to a supermarket?

    How to prepare and carry out market research ahead of pitching your business to a supermarket.

    You need to fully understand your product, its unique selling point and the market before you approach a supermarket with a business pitch.

    Branded or supermarket own brand product

    There are essentially two options when supplying your food or drinks products to supermarkets or other retailers. The first option is supplying your product labelled with your own brand name. Your product would need to be entirely unique and different from other products they currently stock in order for the supermarket or retailers to be convinced to sell your branded product.

    The other option is to supply your food or drinks product unbranded, known as a white label product, which the supermarket will sell under their own brand, eg Tesco Healthy Living. Supplying white label goods may mean you sell more products to the supermarket or retailer but the price they pay you is likely to be a lot lower than if you supplied your branded product.

    Research and preparation before pitching to a supermarket

    Before approaching any supermarket or retailer with your business pitch you should do your research by going into stores and looking at their existing range of products. Supermarkets will expect you to know your product and your market very well. You should ask yourself:

    • Do I have a finished product or just a prototype? You may need to hit the ground running. If a supermarket agrees to sell your product, they may demand delivery within weeks.
    • Where would my product fit in? Study the store aisle-by-aisle so you know exactly where you think your product should be located on the shop floor.
    • How does my product differ from other similar products currently on offer? Does it fill a gap on the supermarket shelf? What sets my product apart from my competition? Supermarkets want to diversify their product range and not just replicate what they're already offering.
    • Is my product visually attractive? Does it stand out from the crowd? Think about the branding, design and colour of your product and compare it to similar products already on supermarket shelves. See using design to boost our sales - Mullins Ice Cream.
    • Would my product compete with a supermarket own brand product? If a supermarket thinks your product is just a direct competitor for a current own brand product they are not likely to be interested.
    • What about price and quality? Look at the prices and quality of similar products. How does my product differ?
    • What type of person shops in this store? Is the type of person who shops in this store likely to buy my product? Could my product attract new people to this store?

    Don't be afraid of seeking advice from brands or local businesses that have their products listed in supermarkets or retail outlets that you are targeting. Some businesses are happy to offer advice to others.

    After completing your research, you should prepare to pitch your product to supermarkets or retail outlets.

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  • Pitch your product to a supermarket

    How to approach supermarkets and successfully pitch your products to them.

    Once you have fully prepared and researched the market you should feel confident to pitch your product to supermarkets or retail outlets.

    Pitching your business

    Ensure you have a marketing plan in place and be prepared to present this to a supermarket or retailer. This should outline how you will be able to cope with meeting demand and any potential increases in demand for your product. See how to write a marketing plan.

    The supermarket may also carry out some financial due diligence on your business. If your product is already on sale before you approach a supermarket you should provide details of sales figures and customer feedback or testimonials. Always bring samples of your product when meeting a supermarket buyer.

    Supermarket jargon

    Familiarise yourself with supermarket jargon. Make sure you know the difference between net profit, operating profit and gross profit. Supermarkets will also talk about units which is the word they use for amounts of your products. Using the jargon supermarkets use will show you are professional and the more prepared you are the less intimidated you will feel when you meet with supermarket buyers.

    Supplier certification and food safety standards

    Although not a requirement some supermarkets may look more favourably on businesses that are supplier certified. Safe and Local Supplier Approval (SALSA) is a food-safety standard that is granted to suppliers who are able to demonstrate that they are able to produce safe and legal food and are committed to continually meeting the requirements of the SALSA standard.

    The BRC Food Safety Standard can be used by any food processing operation where open food is handled, processed or packed. The standard can help you establish good manufacturing practices so you'll produce safe, legal food products that meet the quality levels expected by your customers.

    How to approach a supermarket or retailer

    If you’re interested in becoming a supplier partner to a supermarket, you will typically have to submit a proposal or fill in an online form. Most supermarkets offer information on this via their websites:

    The list above is not exhaustive so you could search for other supermarkets that may consider stocking your products. Other supermarkets with a presence in Northern Ireland include Marks & Spencer, Dunnes Stores, Musgrave Group (brands include SuperValu, Centra and Mace), Costcutter, Iceland Foods Ltd and Today's Group.

    Making contact with a supermarket

    Supermarkets usually employ buyers for different product areas so make sure you speak to the right person. Don't be put off if you are a small business as supermarkets currently sell products from small local suppliers. Some retailers might decline your product initially. It usually pays to be persistent and you might be more successful through a face-to-face meeting rather than email or telephone contact. If the supermarket doesn't seem initially interested you could consider offering a trial period for your product.

    Once you are successfully selling through one supermarket you may find it easier to get listed by others.

    Before signing a contract with a supermarket, make sure that you consider how you will meet supermarket demand and manage the supermarket supplier relationship.

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  • Contracts and meeting supermarket demand

    Understanding contracts when supplying a supermarket, how to fulfil your orders and meet demand.

    Contract to supply a supermarket

    There are several things you should be clear about before signing a contract with a supermarket:

    • Price - workout what margins will keep your business viable and make sure the price meets this. Look out for clauses on re-negotiation of price where a supermarket may try to reduce your profit margin at a later date. Also consider how supermarket promotions will affect your price, eg if a supermarket sells something at half price your profit margin will also decrease.
    • Shelf space - map out exactly the shelf space you will receive including how many stores will stock your product, where they are, and how many products in each store and for how long.
    • Exclusivity - a supermarket may demand to be the only seller of your product, therefore restricting sales elsewhere. If you do sign an exclusive contract make sure there is a clause with a realistic expiry date.
    • Supply - get a clear understanding of exactly how many units you must supply and how often. This will also help you plan production and delivery logistics. Don't promise something you can't realistically deliver on just to get the contract as this will damage your business reputation.
    • Payment terms - set out when and how you are paid. This is critical to forecasting your cashflow.

    You may want to consult a solicitor before signing any supplier contract with a supermarket. See how to choose and work with a solicitor.

    Fulfilling orders and selling in supermarkets

    You will need to work out how you will deliver your food or drink products to the supermarket. Few supermarkets or retailers accept direct deliveries to a store, so you will have to supply your products to a central distribution centre. To reduce delivery costs you could look at sharing deliveries with another local supplier.

    You should make the effort to promote your product in-store. For example, you could focus on selling points such as making your product as regionally identifiable as possible. This is something that customers are currently keenly aware of. Make sure your product is displayed properly and look at doing in-store tastings. It is only the start to having your product on the supermarket shelf - you must work to keep it there and hopefully sell more or other product ranges.

    Relationships between the retailers and the companies who supply the products they sell can sometimes be complicated. You should try to establish good relationships from the outset when selling to new supermarkets. Find tips to help you manage the supermarket supplier relationship.

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  • Managing the supermarket supplier relationship

    How to complain about a supermarket if you are a direct supplier and feel you have been unlawfully or unfairly treated.

    Supermarkets exert considerable buyer power and their behaviour and buying practices can adversely impact suppliers. Common concerns include:

    • delayed payments to suppliers
    • demands for lumps sums in order to continue stocking products
    • making suppliers pay for better positioning on shelves

    In the UK, legislation is in place that aims to ensure retailers treat suppliers fairly and lawfully, in good faith and without duress.

    Groceries Supply Code of Practice

    The Groceries Supply Code of Practice (GSCOP) is legislation designed to regulate the relationship between supermarkets and their suppliers. It puts certain restrictions on the purchasing activities of the biggest supermarket chains, aiming to protect suppliers from some of their more extreme buying practices.

    Which supermarkets must abide by the Groceries Supply Code of Practice?

    The code only applies to certain 'designated retailers'. To be classed as a designated retailer, a company's UK grocery sales turnover must be greater than £1 billion. Because of this, the list can change.

    Currently, the following retailers are covered by the code:

    • Amazon
    • Aldi Stores Ltd
    • Asda Stores Ltd
    • B&M European Value Retail SA
    • Co-operative Group Ltd
    • Iceland Foods Ltd
    • Lidl GB Ltd
    • J Sainsbury plc
    • Ocado Retail Ltd
    • Marks & Spencer plc
    • Tesco plc
    • TJ Morris Ltd (trading as Home Bargains)
    • Waitrose Ltd
    • Wm Morrison Supermarkets plc

    What protections for direct suppliers are set out in the code?

    The Groceries Supply Code of Practice requires the regulated retailers to deal fairly and lawfully with their direct suppliers across a range of supply chain practices. These include:

    • making payments on time
    • not varying supply agreements without notice
    • paying compensation for forecasting errors
    • not charging for shrinkage or wastage

    There are also restrictions on listing fees and marketing costs as well as particular processes that should be followed when retailers are de-listing suppliers. This list is not exhaustive. Full details of the provisions are available in the Groceries Supply Code of Practice.

    Dealing with issues

    If you are in a disagreement with a supermarket that is selling your product, and the issue falls under the remit of the Groceries Supply Code of Practice, in the first instance you should approach the retailer's Code Compliance Officer. If this doesn't help resolve the issue, you can reach out to the Groceries Code Adjudicator.

    Groceries Code Adjudicator (GCA)

    The GCA monitors and encourages compliance with and enforces the Groceries Supply Code of Practice in the UK. They also investigate complaints and arbitrate in disputes.

    The GCA cannot advise you about whether the retailer has breached the code, because they may later be asked to arbitrate on the issue or may launch an investigation into the practice. However, if asked, the GCA Team will often be able to direct you to the relevant part of the code, a case study or guidance. You can contact the GCA Team via email enquiries@groceriescode.gov.uk or Tel 020 7215 6537.

    The Adjudicator is not able to consider issues that do not relate to the code. Before raising a complaint with the GCA, read their guidance on raising issues, and the disputes and escalation process.

    Making a complaint about a supermarket as a direct supplier

    If your business is a direct supplier to a supermarket and you feel that you have been unlawfully or unfairly treated by the supermarket, you can complain to the GCA.

    You can raise a complaint directly with them at enquiries@groceriescode.gov.uk or use their confidential reporting platform - 'Tell the GCA' – if you want to remain anonymous.

    If you are seeking arbitration, you should refer to the GCA Arbitration policy. You should send the arbitration request form to enquiries@groceriescode.gov.uk and the other party at the same time.

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  • Sell your food or drink product in a supermarket

    Selling our products through supermarkets - Genesis Crafty (video)

    Video case study with Genesis Crafty explaining how they successfully sell their products through supermarkets.

    Genesis Crafty, based in Magherafelt, manufacture a wide range of cakes, buns and breads. Creating branded and own-label baked goods, they successfully sell their products in a number of supermarkets across Northern Ireland and the rest of the UK.

    Brian McErlain, Managing Director of Genesis Crafty, outlines how the company started supplying their baked goods to retailers. Brian also explains how product development and expansion of their manufacturing output has enabled them to grow their supply chain to include a wide range of supermarkets including Tesco, Sainsbury's, Asda, SuperValu and Waitrose.

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  • Sell your food or drink product in a supermarket

    Growing our food business by supplying major retail chains - Karri Kitchen

    Shera McAloran, Director of Karri Kitchen, shares insights into the challenges and rewards of becoming a supermarket supplier.

    Karri Kitchen is a Northern Ireland-based healthy ready meal company, focused on crafting convenient and nutritious meals infused with South-East Asian flavours. The business supplies products to retail chains, including Lidl NI, SuperValu, Centra, SPAR and EuroSpar, and independent stores across Northern Ireland.

    In this case study, Shera McAloran, Director of Karri Kitchen, shares insights into the challenges and rewards of becoming a supermarket supplier. She discusses their strategic approach to securing deals, forming valuable partnerships, and fostering fruitful relationships with buyers.

    Becoming a supermarket supplier

    "Early in our business journey, we saw the opportunity to sell our products in large retail chains. With the increased demand for healthy and convenient meals, we recognised the importance of expanding our distribution channels to reach a wider customer base."

    "Our entry into major retailers started with participation in the Grow with ALDI programme. This enabled us to supply our products to ALDI stores in the Republic of Ireland."

    "We then looked at engaging with other grocery stores and supermarkets, based on factors like their reach and alignment with our brand values."

    "Negotiating our first contracts and distribution deals took a lot of work. It involved thorough preparation, understanding market trends, pricing strategies, and ensuring our products met retailer requirements."

    "To boost our prospects, we leveraged our unique selling points: real nutrition, real flavours - with a South-East Asian twist - to showcase the value our products could bring to the supermarket shelves."

    "Throughout this process, we sought advice from industry experts and received support from organisations like Invest Northern Ireland."

    Securing new deals and partnerships

    "In 2021, we decided to expand our business into more supermarkets, driven by the increasing demand for our products and a chance to scale our business. Our aim was to provide healthy meal options to a broader consumer base."

    "To achieve this, we focused on building relationships with new retailers and wholesalers through strategic networking, product demonstrations, and highlighting the potential for mutual growth."

    "When pitching products to these partners, we highlighted the quality, taste, and nutritional benefits, showing our commitment to meeting consumer demand. We believe a successful pitch should align with the retailer’s goals and address key consumer trends."

    "During negotiations, attention to detail was crucial, ensuring we agreed on fair and mutually beneficial contract terms."

    Establishing relationships with buyers

    "We believe that building positive relationships with supermarket decision-makers, solving problems together and staying responsive to their needs is crucial to our success. Dealing with retailers, like any aspect of business, can sometimes be challenging, but keeping communication open, delivering on our commitments, and offering value-added solutions can resolve most issues".

    "To stay informed of new retail opportunities, we actively network, join industry events, and keep up with market trends."

    Adapting our business to meet the growing demand

    "As the demand for our products grew, we found it necessary to invest in optimising our processes and logistics to enable us to increase our production capacity. These changes included overhauling our purpose-built factory."

    "As well as our infrastructure and processes, we also adapted our packaging. We shifted to more sustainable packaging options that align with our values and appeal to retailers."

    "Finally, our strategy for supermarket presence has evolved in response to changing customer preferences, market trends, and feedback from retail partners."

    "Becoming a supermarket supplier has significantly benefitted our business - expanding our customer base, increasing brand visibility, and driving sales growth."

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Running a food business from home – Lily Pink Bakery

In this guide:

  • Start a food business in Northern Ireland

    What you need to know about starting a food business in Northern Ireland, including how to register and comply with food safety and allergen law.

    Food businesses in Northern Ireland are required by law to register their establishments with the environmental health service of their local council. Food establishments include:

    • food retail businesses
    • catering outlets
    • food manufacturing and packing businesses
    • importing or exporting food
    • food distribution businesses
    • domestic premises where food business activities are carried out

    Registered premises are inspected to ensure they comply with the law. See how to register your food business.

    Comply with the law when starting a food business

    Whether you're starting up a food business from scratch or taking over an existing business, it's essential to get things right from the beginning. There are some very important rules you must comply with, including:

    • ensuring premises are suitable for preparing food safely
    • ensuring appropriate food safety procedures are in place

    Read more on how to comply with food safety regulations and what you must do regarding food allergies, food intolerance and labelling.

    Best practice when starting a food business

    You should consider following best practice guidelines to help you comply with the law. The Food Standards Agency (FSA) has advice and guidance on setting up a food business. Their guide on safe catering covers best practice and helps food businesses meet their legal requirement to have a Hazard Analysis and Critical Control Point based procedure in place.

    There is also FSA guidance on safer food, better business for caterers focusing on key areas such as food safety, storage, training and hygiene.

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  • How to register your food business in Northern Ireland

    How to register your food business with your local council and find advice on starting a food business in Northern Ireland.

    All food establishments in Northern Ireland, including food businesses operating from domestic premises, must be registered with their local council environmental health service.

    Do I need to register my food business?

    All types of food businesses that serve customers directly need to register, including:

    • restaurants, cafes and takeaways
    • catering businesses run from home, B&Bs, mobile catering and temporary businesses
    • marquees, food stalls, food pop-ups and food vans
    • nurseries, schools and care homes
    • distance selling, mail order and food delivery including online

    You will need to register your food business if you:

    • sell food
    • cook food
    • store or handle food
    • prepare food
    • distribute food

    Businesses involved in food distribution or food supply that operate from an office should also register as food businesses, even if they don't keep any food at the premises.

    When do I need to register my food business?

    You must register your food establishment at least 28 days before opening. If you have more than one food establishment then each one must be registered with the local council where it's located. If you are already trading and have not registered, you need to do so as soon as possible.

    You should also inform the local council environmental health service if the food business activities change, including:

    • change of food business operator (notification of a change of the operator of a food business establishment should be made by the new food business operator)
    • a change to the activities carried out in relation to food
    • closure of a food business establishment

    Why do food premises have to be registered?

    Registration enables local authorities to keep an up-to-date list of all food premises in their area. They can visit them when they need to and inspect the establishment to make sure they comply with food safety regulations.

    How to register your food business establishment

    Registering a food business is simple and free of charge. You only have to register each food establishment once.

    GOV.UK has a food business registration tool where you simply submit the postcode location of your food business establishment. The tool then returns details of how to apply to your local council with a link to the application form, whether it be an online or downloadable form. 

    Your local council environmental health service will be able to help you with any questions you have about registering your food business. Find your local council in Northern Ireland.

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  • Comply with food safety regulations

    Find guidance, information and best practice on complying with food safety regulations.

    Food safety legislation exists to protect the public from unsafe food. To comply with food hygiene and standards, you must have the relevant food safety management procedures in place. You must also consider the suppliers you use, the traceability of your food, and how you transport it.

    Food safety management procedures

    All catering and retail food business operators must have in place food safety management procedures based on the Hazard Analysis and Critical Control Point (HACCP) principles.

    HACCP is an internationally recognised system of food safety management that helps you:

    • identify potential food safety problems - or 'hazards' - in your business
    • introduce procedures to remove the hazards, or reduce them to an acceptable level

    These procedures can help you produce and sell food that is safe to eat, providing that you:

    • keep up-to-date documentation and records relating to your procedures
    • review procedures regularly to ensure they reflect what you produce or how you work

    FSA guidance on food safety management

    To help you put your food safety management procedures in place, the Food Standards Agency (FSA) provides food safety management guides for small businesses, including:

    These guides will not only help you comply with food hygiene regulations, but will also help you understand how to:

    • make food safely
    • train staff
    • keep records to show that your food safety procedures are effective
    • protect your business' reputation
    • improve your business' efficiency - eg by wasting less food

    There are other FSA guides that can help you comply with food hygiene legislation and give advice on good practice. For example:

    Your local council environmental health service can also advise you on the relevant food safety management procedures. Find your local council in Northern Ireland.

    Food hygiene

    Anyone who handles food must ensure that their practices minimise the risk of harm to the consumer. Part of complying with food safety is managing:

    • food hygiene, including requirements on cleaning, cooking, chilling food and cross-contamination
    • food standards, ie legal standards for labelling and composition of food products

    You must also meet the legal requirements for food packaging and labelling.

    Food allergens and additives

    To keep your customers safe, you must follow the allergen information rules which require you to:

    • provide accurate allergen information
    • handle and manage allergens properly in the food preparation area

    Find out more about food allergies, food intolerances and labelling.

    Additional rules apply if you use food additives.

    Traceability and withdrawal of food

    Traceability rules help keep track of food in the supply chain. To meet the traceability requirement, you must keep records of:

    • all the suppliers that provide you with any food or ingredients
    • all the businesses that you supply with food products or ingredients

    The records will help enforcement officers if there is a problem with food safety that means food may have to be withdrawn or recalled. Records should include:

    • the name and address of supplier (or the business you are supplying)
    • the nature and quantity of products
    • the date of the transaction or delivery

    You can also record batch number, invoices or receipts of food products purchased.

    You must keep these records up-to-date and available for inspections at all times. They will be checked if there is a safety problem with food you have sold.

    You need to withdraw from sale food which is unsafe. You must let the environmental health department of your local council and the FSA know if you have supplied unsafe food to customers. Read guidance on food incidents, product withdrawals and recalls.

    Food safety inspections and enforcement

    In Northern Ireland, local councils are responsible for enforcing food hygiene laws. Authorised officers have the right to:

    • enter and inspect your premises at any reasonable time without making an appointment
    • take enforcement action to protect the public, such as seizing foods suspected to be unfit for human consumption

    Find out what to expect from a food safety inspection.

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  • Food allergies, food intolerances and labelling

    Why food operators need to be aware of food allergies and intolerances, and how to put in place best practice.

    Some people have an allergy or intolerance to certain types of food. They need enough information about what they eat to help them avoid these foods.

    Food businesses in the retail and catering sector are required by law to provide allergen information to consumers and follow the relevant labelling rules. They must:

    • provide allergen information for prepacked and non-prepacked food and drink products
    • handle and manage food allergens effectively in food preparation
    • make sure that staff receive training on allergens

    List of allergens in food - 14 major food allergens

    Any type of food can cause a reaction, but some are more likely to than others. There are 14 major allergens which food businesses must declare by law when used as ingredients:

    • celery
    • cereals containing gluten - including wheat (such as spelt and Khorasan), rye, barley and oats
    • crustaceans - such as prawns, crabs and lobsters
    • eggs
    • fish
    • lupin
    • milk
    • molluscs - such as mussels and oysters
    • mustard
    • tree nuts - including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
    • peanuts
    • sesame seeds
    • soybeans
    • sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million)

    Even a very small amount of certain foods can sometimes cause a severe reaction called anaphylaxis. This can make people very ill and in some cases can be fatal, so it's crucial and also a legal requirement that you're able to inform your customers what's in a particular dish.

    Allergen information for different types of food

    Different allergen labelling rules apply depending on how the food is provided to the customer. For example:

    Prepacked food

    Prepacked food must have an ingredients list present on the packaging and allergens present in the product must be emphasised each time they appear in the ingredients list.

    Non-prepacked (loose) foods

    Loose foods must have allergen information for every item that contains any of the 14 allergens.

    Prepacked for direct sale (PPDS) food

    From 1 October 2021, the requirements for PPDS food labelling changed. Any business that produces PPDS food is required to label it with the name of the food and a full ingredients list, with allergenic ingredients emphasised within the list.

    Find out more about food allergen labelling.

    Tell customers about food allergens and calories

    The Food Standards Agency (FSA) has developed a range of resources to help food businesses comply with legal requirements to manage and record allergen information.

    These resources include:

    Further guidance is available on the introduction to allergen labelling changes for prepacked for direct sale (PPDS) food which came into force on 1 October 2021. You can also use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food. 

    Labelling of 'free-from' foods

    Making 'free-from' claims in relation to food allergens requires strict controls of ingredients, how they are handled and how they are prepared. A 'free-from' claim is a guarantee that the food is suitable for all with an allergy or intolerance.

    For example, if you are handling wheat flour in a kitchen and you cannot remove the risk of cross-contamination, you should let the customer know. You should not make any gluten-free or wheat-free claims.

    The Food and Drink Federation provides specific information and guidance on:

    See more on labelling food products.

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  • Healthier menu choices for food businesses

    Guidance to help different types of food businesses provide cost-effective, healthier food choices for customers.

    It makes good business sense to give your customers healthier food choices. By serving healthier options you could help improve the health of your customers while also reducing your operating costs. For example, you could reduce the amount of meat in a pasta dish by substituting it with finely diced vegetables. 

    Making menus healthier

    The Food Standards Agency (FSA) in Northern Ireland has a range of online resources to help you make your menu healthier.

    Their Calorie Wise scheme supports you to display energy information – in both kilojoules (kJ) and kilocalories (kcal) – on your menu and provide healthier options, enabling consumers to make healthier, more informed choices when eating out.

    To put energy information on your menu will need to accurately calculate the energy content of your recipes. You can do this using the FSA's free online MenuCal tool. The tool can also help you identify, manage and communicate required allergen information. 

    By standardising recipes and planning your menu, you can make small changes to make the food you serve healthier and more profitable.

    Healthier catering tips for food businesses

    A range of healthier catering guides is available from the FSA. These guides provide simple, practical changes that businesses can make when procuring, preparing, cooking, serving and promoting food. There are seven different business-specific guides:

    These guides describe simple, practical changes businesses can make when procuring, preparing, cooking, serving and promoting food.

    Making Food Better programme

    The FSA's Making Food Better programme, previously known as the Eating Well Choosing Better programme, supports small and medium-sized food businesses across all sectors of the NI food industry to reformulate their products to provide healthier food for consumers. Reformulation aims to:

    • reduce levels of sugar, saturated fat, and salt content of the food produced for, sold or served to customers
    • reduce portion size served to customers

    The programme aligns with the UK government's targets on sugar, salt and calorie reduction. To deliver this programme, the FSA work closely with representatives from across Northern Ireland including the Department of Health, Invest Northern Ireland, the food industry, district councils and academic institutions.

    Guidance is available from the FSA to help businesses reformulate bakery products, specifically scones and cheesecakes. The FSA website also lists other resources, funding and support available to food businesses in Northern Ireland to help them on their reformulation journey.

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  • Inform customers of calories and allergens with MenuCal

    Free online tool to help food businesses identify and inform customers of allergens and calories for menu items.

    The Food Standards Agency (FSA) provides a free online tool to help businesses identify, manage and communicate allergen information and display calories on menus.

    The MenuCal tool allows food businesses to identify if there are allergens present in any of the food they serve and make this information known to their customers. MenuCal can also be used to calculate energy in the food that businesses serve. The tool enables food businesses to add ingredients for recipes and print off menus with allergen and energy information clearly displayed.

    MenuCal aims to save food businesses time and money by helping you comply with legal requirements to manage and display allergen information. It could also increase your profitability by appealing to health-conscious customers by helping you to:

    • make smarter choices about the food you serve
    • tailor portion sizes to reduce the amount of energy value
    • change ingredients to give a healthier option

    Visit MenuCal to sign up

    Through the FSA's Calorie Wise scheme, support and advice is available to food businesses to help them put energy information on the menu.

    Developed with
    Food Standards Agency
    Also on this site
    Food allergies, food intolerances and labelling
    Food allergen labelling
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    Source URL

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    Links

  • Starting and running a food business

    Starting a food business - Bodega Bagels

    Steven Orr, co-founder of Bodega Bagels, explains how they started their business.

    Bodega Bagels is a bakery producing New York-style bagels and cream cheese spreads. The business began in the garage of founders Steven Orr and Kirsty Winter. Less than five months after opening, Bodega Bagels expanded to employ eight additional staff. At first, the business sold its products through an online order and pick-up service and now has a weekend pop-up at the Banana Block, a museum and events space, in east Belfast.

    Steven tells us about the process of starting a food business, including registering, following food hygiene rules and where to find advice.

    Getting started

    "We decided to start Bodega Bagels during the lockdown. We realised how much better our homemade bagels were compared to supermarket versions and saw a gap in the market in Northern Ireland."

    "We considered how to sell our bagels – we opted to sell in advance via our website for customers to collect at the weekend."

    "East Belfast Enterprise helped us by recommending we access start-up support from our local council, and after their grounding in the area, we moved to the Kick Start programme that offered mentoring support. This assistance gave us the confidence to develop a business plan, which led to a grant to buy an industrial oven."

    Registering our food business

    "Registering our business wasn’t as complicated as we thought. I learned about the process by searching online. Baking bagels is relatively low-risk, with no hot food, no raw meat and very few allergens, making the process much easier. Talking to the Environmental Health Officers (EHO) from Belfast City Council showed me that it wasn't as scary as it seems – most of it is common sense."

    "If you run a registered food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. This plan considers and manages potential risks to food safety. I found helpful templates online and was able to create a system that was manageable but also detailed enough to cover all the legal requirements."

    Food safety and hygiene

    "For Bodega Bagels, food hygiene is mainly about having a clean cooking facility and environment. We use wipeable surfaces, hand cleaning facilities and protective clothing to reduce any chance of contamination."

    "As we've grown to produce spreads and cold bagel fillings, we record our deliveries and storage and temperature-check our fridges."

    "Understanding allergens and ensuring our customers are aware of these is a priority. We publish allergen information on our website and display it on site. All new staff are trained on the dangers of cross-contamination and are aware of any risk items we sell – they also know how to mitigate those risks."

    "Online courses are a good source of guidance – the short Level 2 Food Hygiene certification covers most of what you need to know."

    "The council Environmental Health Officers are the single best source of information. Our EHO is only a phone call or an email away, and is always on hand to offer advice and guidance. The Food Standards Agency are also really helpful and always open to giving advice. They want you to succeed - they don't want to trip you up."

    Growing our business

    "Bodega Bagels has gone from being based in our garage to having a weekend pitch at Banana Block and ten staff. Our growth has been rapid and we don't plan on slowing down. In time, we hope to do more than just weekends and expand into catering and wholesale."

    "The best compliment we hear is an American customer telling us our bagels are on par with bagels in NYC and the best they've ever had outside of New York."

    Case Study
    Steven Orr
    Content category
    Food and drink

    Source URL

    /content/starting-food-business-bodega-bagels

    Links

  • Starting and running a food business

    Running a food business from home – Lily Pink Bakery

    Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.

    Lily Pink Bakery is a home-based bakery in Belfast, specialising in creative buttercream cakes, cupcakes, and brownies. The business holds a 5-star Food Hygiene Rating and trades mainly online through direct deliveries, customer collections and postal orders.

    Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.

    Getting started

    "I had always loved baking, having made cupcakes and cakes for fun for years. In 2012, I joined a Belfast City Council programme on turning your hobby into a business and went straight into self-employment. I never looked back!"

    "Working out of my home was the only option when I started. I had no funding and didn't wish to begin my business in lots of debt."

    "In the early days, I concentrated mainly on market trading with a permanent stall at St George's Market. This route allowed me to have a space where I could trade and meet my customers without the commitment of premises and the associated bills."

    "Although I loved trading at the market, by 2018, wedding cakes were becoming my main focus, and then COVID-19 happened. Almost all my bookings were cancelled or rescheduled across 2020 and 2021."

    Adapting the business model

    "Working within the restrictions, I set up my e-commerce site on Shopify and began selling weekly cupcake boxes that I would bake at home and deliver across Belfast one day a week. This approach was a roaring success - it allowed my business to survive and thrive. I learned many new skills, including route planning for deliveries and operating an online store."

    "From this, I also developed my postal boxes - these were a massive undertaking, researching packaging that would survive the postal system, what items had the best shelf life and the legalities of distance selling."

    "Most of my sales now come directly from my website. I deliver wedding cakes across Northern Ireland, and for all other orders, my customers usually collect from my home."

    Pros and cons of running a food business from home

    "The cost is the biggest benefit. I don't have to worry about high rents and rates fees. At times, I have considered renting kitchen spaces or retail space in Belfast, but this is very expensive and truly limits the food culture of this city which has so much potential."

    "The other benefit, of course, is avoiding a daily commute!"

    "In terms of the challenges, maintaining a healthy work/life balance can be very difficult at times. If possible, designate a separate space within your home for work to help you avoid bad habits I have developed, like doing your admin in bed!"

    "You must also ensure that your business doesn't disrupt the community around you. For example, with noise or customers parking when collecting their orders."

    Food safety and hygiene

    "Like any food business, I must register with the council. This process involves a home inspection and following the same procedures as any restaurant or cafe. You also must complete a food hygiene course."

    "To manage daily food hygiene, I keep a log of clean-down times for my kitchen, including the equipment cleaned, the cleaning product used, and the time completed. Belfast City Council provides a binder with easy-to-follow guidelines for all required records and procedures."

    "My home business is considered low-risk, so I don't find major food safety and hygiene challenges. Working with meat, or in allergen-friendly manufacturing, the rules are likely to be stricter."

    "I state my allergens clearly on my website in several places, including my menu and FAQ page. On the Shopify store, I list the allergens in the description on each product page. For anything posted or pre-packaged, I have all ingredients listed and, where necessary, broken down into component ingredients."

    "I tell my customers that I work in an open kitchen environment and can't guarantee items are allergen-free. I am very strict in protecting customers and my safety."

    "I'm delighted to have a 5-star Food Hygiene Rating from the council. This rating shows my customers that I respect their safety and well-being by maintaining a clean, organised manufacturing environment."

    "I achieved my rating by working with Belfast City Council and following all the advice they give when registering, including the food and allergen safety guidance they have on their website. In my experience, the council staff are helpful and will answer any questions to help you achieve the food hygiene levels required for your business."

    Case Study
    Claire Magowan
    Content category
    Food and drink

    Source URL

    /content/running-food-business-home-lily-pink-bakery

    Links

Starting a food business - Bodega Bagels

In this guide:

  • Start a food business in Northern Ireland

    What you need to know about starting a food business in Northern Ireland, including how to register and comply with food safety and allergen law.

    Food businesses in Northern Ireland are required by law to register their establishments with the environmental health service of their local council. Food establishments include:

    • food retail businesses
    • catering outlets
    • food manufacturing and packing businesses
    • importing or exporting food
    • food distribution businesses
    • domestic premises where food business activities are carried out

    Registered premises are inspected to ensure they comply with the law. See how to register your food business.

    Comply with the law when starting a food business

    Whether you're starting up a food business from scratch or taking over an existing business, it's essential to get things right from the beginning. There are some very important rules you must comply with, including:

    • ensuring premises are suitable for preparing food safely
    • ensuring appropriate food safety procedures are in place

    Read more on how to comply with food safety regulations and what you must do regarding food allergies, food intolerance and labelling.

    Best practice when starting a food business

    You should consider following best practice guidelines to help you comply with the law. The Food Standards Agency (FSA) has advice and guidance on setting up a food business. Their guide on safe catering covers best practice and helps food businesses meet their legal requirement to have a Hazard Analysis and Critical Control Point based procedure in place.

    There is also FSA guidance on safer food, better business for caterers focusing on key areas such as food safety, storage, training and hygiene.

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  • How to register your food business in Northern Ireland

    How to register your food business with your local council and find advice on starting a food business in Northern Ireland.

    All food establishments in Northern Ireland, including food businesses operating from domestic premises, must be registered with their local council environmental health service.

    Do I need to register my food business?

    All types of food businesses that serve customers directly need to register, including:

    • restaurants, cafes and takeaways
    • catering businesses run from home, B&Bs, mobile catering and temporary businesses
    • marquees, food stalls, food pop-ups and food vans
    • nurseries, schools and care homes
    • distance selling, mail order and food delivery including online

    You will need to register your food business if you:

    • sell food
    • cook food
    • store or handle food
    • prepare food
    • distribute food

    Businesses involved in food distribution or food supply that operate from an office should also register as food businesses, even if they don't keep any food at the premises.

    When do I need to register my food business?

    You must register your food establishment at least 28 days before opening. If you have more than one food establishment then each one must be registered with the local council where it's located. If you are already trading and have not registered, you need to do so as soon as possible.

    You should also inform the local council environmental health service if the food business activities change, including:

    • change of food business operator (notification of a change of the operator of a food business establishment should be made by the new food business operator)
    • a change to the activities carried out in relation to food
    • closure of a food business establishment

    Why do food premises have to be registered?

    Registration enables local authorities to keep an up-to-date list of all food premises in their area. They can visit them when they need to and inspect the establishment to make sure they comply with food safety regulations.

    How to register your food business establishment

    Registering a food business is simple and free of charge. You only have to register each food establishment once.

    GOV.UK has a food business registration tool where you simply submit the postcode location of your food business establishment. The tool then returns details of how to apply to your local council with a link to the application form, whether it be an online or downloadable form. 

    Your local council environmental health service will be able to help you with any questions you have about registering your food business. Find your local council in Northern Ireland.

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  • Comply with food safety regulations

    Find guidance, information and best practice on complying with food safety regulations.

    Food safety legislation exists to protect the public from unsafe food. To comply with food hygiene and standards, you must have the relevant food safety management procedures in place. You must also consider the suppliers you use, the traceability of your food, and how you transport it.

    Food safety management procedures

    All catering and retail food business operators must have in place food safety management procedures based on the Hazard Analysis and Critical Control Point (HACCP) principles.

    HACCP is an internationally recognised system of food safety management that helps you:

    • identify potential food safety problems - or 'hazards' - in your business
    • introduce procedures to remove the hazards, or reduce them to an acceptable level

    These procedures can help you produce and sell food that is safe to eat, providing that you:

    • keep up-to-date documentation and records relating to your procedures
    • review procedures regularly to ensure they reflect what you produce or how you work

    FSA guidance on food safety management

    To help you put your food safety management procedures in place, the Food Standards Agency (FSA) provides food safety management guides for small businesses, including:

    These guides will not only help you comply with food hygiene regulations, but will also help you understand how to:

    • make food safely
    • train staff
    • keep records to show that your food safety procedures are effective
    • protect your business' reputation
    • improve your business' efficiency - eg by wasting less food

    There are other FSA guides that can help you comply with food hygiene legislation and give advice on good practice. For example:

    Your local council environmental health service can also advise you on the relevant food safety management procedures. Find your local council in Northern Ireland.

    Food hygiene

    Anyone who handles food must ensure that their practices minimise the risk of harm to the consumer. Part of complying with food safety is managing:

    • food hygiene, including requirements on cleaning, cooking, chilling food and cross-contamination
    • food standards, ie legal standards for labelling and composition of food products

    You must also meet the legal requirements for food packaging and labelling.

    Food allergens and additives

    To keep your customers safe, you must follow the allergen information rules which require you to:

    • provide accurate allergen information
    • handle and manage allergens properly in the food preparation area

    Find out more about food allergies, food intolerances and labelling.

    Additional rules apply if you use food additives.

    Traceability and withdrawal of food

    Traceability rules help keep track of food in the supply chain. To meet the traceability requirement, you must keep records of:

    • all the suppliers that provide you with any food or ingredients
    • all the businesses that you supply with food products or ingredients

    The records will help enforcement officers if there is a problem with food safety that means food may have to be withdrawn or recalled. Records should include:

    • the name and address of supplier (or the business you are supplying)
    • the nature and quantity of products
    • the date of the transaction or delivery

    You can also record batch number, invoices or receipts of food products purchased.

    You must keep these records up-to-date and available for inspections at all times. They will be checked if there is a safety problem with food you have sold.

    You need to withdraw from sale food which is unsafe. You must let the environmental health department of your local council and the FSA know if you have supplied unsafe food to customers. Read guidance on food incidents, product withdrawals and recalls.

    Food safety inspections and enforcement

    In Northern Ireland, local councils are responsible for enforcing food hygiene laws. Authorised officers have the right to:

    • enter and inspect your premises at any reasonable time without making an appointment
    • take enforcement action to protect the public, such as seizing foods suspected to be unfit for human consumption

    Find out what to expect from a food safety inspection.

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  • Food allergies, food intolerances and labelling

    Why food operators need to be aware of food allergies and intolerances, and how to put in place best practice.

    Some people have an allergy or intolerance to certain types of food. They need enough information about what they eat to help them avoid these foods.

    Food businesses in the retail and catering sector are required by law to provide allergen information to consumers and follow the relevant labelling rules. They must:

    • provide allergen information for prepacked and non-prepacked food and drink products
    • handle and manage food allergens effectively in food preparation
    • make sure that staff receive training on allergens

    List of allergens in food - 14 major food allergens

    Any type of food can cause a reaction, but some are more likely to than others. There are 14 major allergens which food businesses must declare by law when used as ingredients:

    • celery
    • cereals containing gluten - including wheat (such as spelt and Khorasan), rye, barley and oats
    • crustaceans - such as prawns, crabs and lobsters
    • eggs
    • fish
    • lupin
    • milk
    • molluscs - such as mussels and oysters
    • mustard
    • tree nuts - including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
    • peanuts
    • sesame seeds
    • soybeans
    • sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million)

    Even a very small amount of certain foods can sometimes cause a severe reaction called anaphylaxis. This can make people very ill and in some cases can be fatal, so it's crucial and also a legal requirement that you're able to inform your customers what's in a particular dish.

    Allergen information for different types of food

    Different allergen labelling rules apply depending on how the food is provided to the customer. For example:

    Prepacked food

    Prepacked food must have an ingredients list present on the packaging and allergens present in the product must be emphasised each time they appear in the ingredients list.

    Non-prepacked (loose) foods

    Loose foods must have allergen information for every item that contains any of the 14 allergens.

    Prepacked for direct sale (PPDS) food

    From 1 October 2021, the requirements for PPDS food labelling changed. Any business that produces PPDS food is required to label it with the name of the food and a full ingredients list, with allergenic ingredients emphasised within the list.

    Find out more about food allergen labelling.

    Tell customers about food allergens and calories

    The Food Standards Agency (FSA) has developed a range of resources to help food businesses comply with legal requirements to manage and record allergen information.

    These resources include:

    Further guidance is available on the introduction to allergen labelling changes for prepacked for direct sale (PPDS) food which came into force on 1 October 2021. You can also use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food. 

    Labelling of 'free-from' foods

    Making 'free-from' claims in relation to food allergens requires strict controls of ingredients, how they are handled and how they are prepared. A 'free-from' claim is a guarantee that the food is suitable for all with an allergy or intolerance.

    For example, if you are handling wheat flour in a kitchen and you cannot remove the risk of cross-contamination, you should let the customer know. You should not make any gluten-free or wheat-free claims.

    The Food and Drink Federation provides specific information and guidance on:

    See more on labelling food products.

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  • Healthier menu choices for food businesses

    Guidance to help different types of food businesses provide cost-effective, healthier food choices for customers.

    It makes good business sense to give your customers healthier food choices. By serving healthier options you could help improve the health of your customers while also reducing your operating costs. For example, you could reduce the amount of meat in a pasta dish by substituting it with finely diced vegetables. 

    Making menus healthier

    The Food Standards Agency (FSA) in Northern Ireland has a range of online resources to help you make your menu healthier.

    Their Calorie Wise scheme supports you to display energy information – in both kilojoules (kJ) and kilocalories (kcal) – on your menu and provide healthier options, enabling consumers to make healthier, more informed choices when eating out.

    To put energy information on your menu will need to accurately calculate the energy content of your recipes. You can do this using the FSA's free online MenuCal tool. The tool can also help you identify, manage and communicate required allergen information. 

    By standardising recipes and planning your menu, you can make small changes to make the food you serve healthier and more profitable.

    Healthier catering tips for food businesses

    A range of healthier catering guides is available from the FSA. These guides provide simple, practical changes that businesses can make when procuring, preparing, cooking, serving and promoting food. There are seven different business-specific guides:

    These guides describe simple, practical changes businesses can make when procuring, preparing, cooking, serving and promoting food.

    Making Food Better programme

    The FSA's Making Food Better programme, previously known as the Eating Well Choosing Better programme, supports small and medium-sized food businesses across all sectors of the NI food industry to reformulate their products to provide healthier food for consumers. Reformulation aims to:

    • reduce levels of sugar, saturated fat, and salt content of the food produced for, sold or served to customers
    • reduce portion size served to customers

    The programme aligns with the UK government's targets on sugar, salt and calorie reduction. To deliver this programme, the FSA work closely with representatives from across Northern Ireland including the Department of Health, Invest Northern Ireland, the food industry, district councils and academic institutions.

    Guidance is available from the FSA to help businesses reformulate bakery products, specifically scones and cheesecakes. The FSA website also lists other resources, funding and support available to food businesses in Northern Ireland to help them on their reformulation journey.

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    Sugar, salt and calorie reduction and reformulation
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  • Inform customers of calories and allergens with MenuCal

    Free online tool to help food businesses identify and inform customers of allergens and calories for menu items.

    The Food Standards Agency (FSA) provides a free online tool to help businesses identify, manage and communicate allergen information and display calories on menus.

    The MenuCal tool allows food businesses to identify if there are allergens present in any of the food they serve and make this information known to their customers. MenuCal can also be used to calculate energy in the food that businesses serve. The tool enables food businesses to add ingredients for recipes and print off menus with allergen and energy information clearly displayed.

    MenuCal aims to save food businesses time and money by helping you comply with legal requirements to manage and display allergen information. It could also increase your profitability by appealing to health-conscious customers by helping you to:

    • make smarter choices about the food you serve
    • tailor portion sizes to reduce the amount of energy value
    • change ingredients to give a healthier option

    Visit MenuCal to sign up

    Through the FSA's Calorie Wise scheme, support and advice is available to food businesses to help them put energy information on the menu.

    Developed with
    Food Standards Agency
    Also on this site
    Food allergies, food intolerances and labelling
    Food allergen labelling
    Content category
    Food and drink

    Source URL

    /content/inform-customers-calories-and-allergens-menucal

    Links

  • Starting and running a food business

    Starting a food business - Bodega Bagels

    Steven Orr, co-founder of Bodega Bagels, explains how they started their business.

    Bodega Bagels is a bakery producing New York-style bagels and cream cheese spreads. The business began in the garage of founders Steven Orr and Kirsty Winter. Less than five months after opening, Bodega Bagels expanded to employ eight additional staff. At first, the business sold its products through an online order and pick-up service and now has a weekend pop-up at the Banana Block, a museum and events space, in east Belfast.

    Steven tells us about the process of starting a food business, including registering, following food hygiene rules and where to find advice.

    Getting started

    "We decided to start Bodega Bagels during the lockdown. We realised how much better our homemade bagels were compared to supermarket versions and saw a gap in the market in Northern Ireland."

    "We considered how to sell our bagels – we opted to sell in advance via our website for customers to collect at the weekend."

    "East Belfast Enterprise helped us by recommending we access start-up support from our local council, and after their grounding in the area, we moved to the Kick Start programme that offered mentoring support. This assistance gave us the confidence to develop a business plan, which led to a grant to buy an industrial oven."

    Registering our food business

    "Registering our business wasn’t as complicated as we thought. I learned about the process by searching online. Baking bagels is relatively low-risk, with no hot food, no raw meat and very few allergens, making the process much easier. Talking to the Environmental Health Officers (EHO) from Belfast City Council showed me that it wasn't as scary as it seems – most of it is common sense."

    "If you run a registered food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. This plan considers and manages potential risks to food safety. I found helpful templates online and was able to create a system that was manageable but also detailed enough to cover all the legal requirements."

    Food safety and hygiene

    "For Bodega Bagels, food hygiene is mainly about having a clean cooking facility and environment. We use wipeable surfaces, hand cleaning facilities and protective clothing to reduce any chance of contamination."

    "As we've grown to produce spreads and cold bagel fillings, we record our deliveries and storage and temperature-check our fridges."

    "Understanding allergens and ensuring our customers are aware of these is a priority. We publish allergen information on our website and display it on site. All new staff are trained on the dangers of cross-contamination and are aware of any risk items we sell – they also know how to mitigate those risks."

    "Online courses are a good source of guidance – the short Level 2 Food Hygiene certification covers most of what you need to know."

    "The council Environmental Health Officers are the single best source of information. Our EHO is only a phone call or an email away, and is always on hand to offer advice and guidance. The Food Standards Agency are also really helpful and always open to giving advice. They want you to succeed - they don't want to trip you up."

    Growing our business

    "Bodega Bagels has gone from being based in our garage to having a weekend pitch at Banana Block and ten staff. Our growth has been rapid and we don't plan on slowing down. In time, we hope to do more than just weekends and expand into catering and wholesale."

    "The best compliment we hear is an American customer telling us our bagels are on par with bagels in NYC and the best they've ever had outside of New York."

    Case Study
    Steven Orr
    Content category
    Food and drink

    Source URL

    /content/starting-food-business-bodega-bagels

    Links

  • Starting and running a food business

    Running a food business from home – Lily Pink Bakery

    Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.

    Lily Pink Bakery is a home-based bakery in Belfast, specialising in creative buttercream cakes, cupcakes, and brownies. The business holds a 5-star Food Hygiene Rating and trades mainly online through direct deliveries, customer collections and postal orders.

    Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.

    Getting started

    "I had always loved baking, having made cupcakes and cakes for fun for years. In 2012, I joined a Belfast City Council programme on turning your hobby into a business and went straight into self-employment. I never looked back!"

    "Working out of my home was the only option when I started. I had no funding and didn't wish to begin my business in lots of debt."

    "In the early days, I concentrated mainly on market trading with a permanent stall at St George's Market. This route allowed me to have a space where I could trade and meet my customers without the commitment of premises and the associated bills."

    "Although I loved trading at the market, by 2018, wedding cakes were becoming my main focus, and then COVID-19 happened. Almost all my bookings were cancelled or rescheduled across 2020 and 2021."

    Adapting the business model

    "Working within the restrictions, I set up my e-commerce site on Shopify and began selling weekly cupcake boxes that I would bake at home and deliver across Belfast one day a week. This approach was a roaring success - it allowed my business to survive and thrive. I learned many new skills, including route planning for deliveries and operating an online store."

    "From this, I also developed my postal boxes - these were a massive undertaking, researching packaging that would survive the postal system, what items had the best shelf life and the legalities of distance selling."

    "Most of my sales now come directly from my website. I deliver wedding cakes across Northern Ireland, and for all other orders, my customers usually collect from my home."

    Pros and cons of running a food business from home

    "The cost is the biggest benefit. I don't have to worry about high rents and rates fees. At times, I have considered renting kitchen spaces or retail space in Belfast, but this is very expensive and truly limits the food culture of this city which has so much potential."

    "The other benefit, of course, is avoiding a daily commute!"

    "In terms of the challenges, maintaining a healthy work/life balance can be very difficult at times. If possible, designate a separate space within your home for work to help you avoid bad habits I have developed, like doing your admin in bed!"

    "You must also ensure that your business doesn't disrupt the community around you. For example, with noise or customers parking when collecting their orders."

    Food safety and hygiene

    "Like any food business, I must register with the council. This process involves a home inspection and following the same procedures as any restaurant or cafe. You also must complete a food hygiene course."

    "To manage daily food hygiene, I keep a log of clean-down times for my kitchen, including the equipment cleaned, the cleaning product used, and the time completed. Belfast City Council provides a binder with easy-to-follow guidelines for all required records and procedures."

    "My home business is considered low-risk, so I don't find major food safety and hygiene challenges. Working with meat, or in allergen-friendly manufacturing, the rules are likely to be stricter."

    "I state my allergens clearly on my website in several places, including my menu and FAQ page. On the Shopify store, I list the allergens in the description on each product page. For anything posted or pre-packaged, I have all ingredients listed and, where necessary, broken down into component ingredients."

    "I tell my customers that I work in an open kitchen environment and can't guarantee items are allergen-free. I am very strict in protecting customers and my safety."

    "I'm delighted to have a 5-star Food Hygiene Rating from the council. This rating shows my customers that I respect their safety and well-being by maintaining a clean, organised manufacturing environment."

    "I achieved my rating by working with Belfast City Council and following all the advice they give when registering, including the food and allergen safety guidance they have on their website. In my experience, the council staff are helpful and will answer any questions to help you achieve the food hygiene levels required for your business."

    Case Study
    Claire Magowan
    Content category
    Food and drink

    Source URL

    /content/running-food-business-home-lily-pink-bakery

    Links

UK protected food name schemes

In this guide:

  • What are geographical indications and protected food names?

    Explanation and examples of geographical indications and protected food names, used to protect products from imitation.

    Geographical indications (GIs) are place names used to identify the origin and quality, reputation or other characteristics of products.

    Traditional speciality guaranteed (TSG) status is open to products which are traditional or have customary names, and have a set of features which distinguish them from other similar products.

    To gain GI protection, a product must have characteristics, qualities or reputation derived from its geographical origin – perhaps due to its climate and environment and/or the expertise of producers in the area. For example, Cornish clotted cream or Orkney beef.

    To gain TSG status, a product must be produced using traditional methods. For example, traditionally farmed Gloucestershire Old Spots pork.

    UK and European Union (EU) schemes give legal protection against imitation to products with GI or TSG status. See EU GI Schemes and UK GI schemes. 

    An individual or business does not own a protected food or drink name. Any producer can make and sell a product under a registered product name if they:

    • follow the product’s specification
    • are verified to do so

    Northern Ireland geographical indications 

    The products with GIs in Northern Ireland are:

    • Comber New Potatoes
    • Armagh Bramley Apples
    • Lough Neagh Eels
    • Lough Neagh Pollan
    • Irish Cream (‘all-island’ name protection)
    • Irish Poteen (‘all-island’ name protection)
    • Irish Whiskey (‘all-island’ name protection)

    Product names on the EU GI register can be viewed on the EU Quality products register. Product names on the UK GI register can be viewed on the UK register.  
     

    Also on this site
    Food labelling: country of origin
    Craft brewing, cider making and distilling
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/what-are-geographical-indications-and-protected-food-names

    Links

  • Apply to protect a geographical food or drink name in Northern Ireland

    How to protect a product name under UK and EU geographical indication schemes in Northern Ireland.

    If you are a Northern Ireland producer, you can apply to protect a product name in Northern Ireland and the European Union (EU) under the EU GI scheme. You can also apply to the UK geographical indication (GI) scheme to protect your product name in Great Britain. You do not need to secure UK GI protection first.

    The Department for Environment, Food and Rural Affairs (Defra) will handle applications under both the UK and EU GI scheme application processes. You must make it clear if you are applying to one or both schemes in your application.

    Defra is the competent authority for the GI schemes in the UK (including Northern Ireland). Department of Agriculture, Environment and Rural Affairs (DAERA) has an advisory role in Northern Ireland.

    If applying for an all-island GI, Defra and the Department of Agriculture, Food and the Marine in the Republic of Ireland would work together on the submission. For more information, contact DAERA.

    Help with applications 

    DAERA offers help and advice to applicants in the completion of their applications. It also acts as a liaison between Defra and the applicant.

    DAERA - Pigs, Sheep, Beef & Veterinary Medicinal Residues Policy Branch
    Room 656
    Dundonald House
    Upper Newtownards Road
    Ballymiscaw
    Belfast
    BT4 3SB

    Telephone: 028 9037 8339

    Email: ProtectedFoodNames@daera-ni.gov.uk

    Actions
    Northern Ireland Geographic Indications/Protected Food and Drink Names
    Protect a geographical food or drink name in the UK
    Also on this site
    Labelling food products
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/apply-protect-geographical-food-or-drink-name-northern-ireland

    Links

  • EU protected food name schemes

    Description of the four EU protected food name schemes which protect registered product names when they are sold in Northern Ireland.

    The European Union (EU) protected food name schemes protect registered product names when they are sold in Northern Ireland and the EU, and give them legal protection against imitation. There are four EU schemes. 

    Protected designations of origin

    The protected designations of origin (PDO) scheme is for agricultural products and foodstuffs, and wine. To get PDO for your product, you must produce, process and prepare it within a particular geographical area. You must also use local knowledge and, where relevant, traditional skills to produce it. Products with PDO have qualities and/or characteristics which must be due to the geographical area.

    Lough Neagh Pollan has PDO status. 

    Protected geographical indications

    The protected geographical indications (PGI) scheme is for agricultural products and foodstuffs, and wines. To get PGI for your product, you must produce, process or prepare within the geographical area. Products with PGI have a reputation, characteristics or certain qualities attributable to that area.

    Northern Ireland has three PGIs - Comber New Potatoes, Armagh Bramley Apples and Lough Neagh Eels.

    Traditional speciality guaranteed (TSG)

    The TSG scheme is for agricultural products and foodstuffs. TSG highlights the traditional aspects, such as the way the product is made or its composition, without being linked to a specific geographical area.

    For example, Gueuze TSG is a traditional beer obtained by spontaneous fermentation. It is generally produced in and around Brussels, Belgium. Nonetheless, being a TSG, its production method is protected but it could be produced somewhere else.

    Geographical indications

    The geographical indications (GI) scheme is for spirit drinks and aromatised wines. To get GI for your product, you must carry out at least one stage of distillation or preparation within the geographical area. Products with GI have a reputation, characteristics or certain qualities attributable to that area.

    There are three all-island GIs for spirit drinks that may be produced in Northern Ireland or the Republic of Ireland. These are Irish Whiskey, Irish Cream and Irish Poteen (GIs).

    Logos for protected products in schemes

    It is mandatory for agri-food products to include the relevant EU scheme logo on their product when sold in the EU and NI. The use of logos is optional for wines and spirit drinks. 

    Actions
    Northern Ireland Geographic Indications/Protected Food and Drink Names
    Also on this site
    Food labelling: country of origin
    Craft brewing, cider making and distilling
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/eu-protected-food-name-schemes

    Links

  • UK protected food name schemes

    Description of the UK protected food name schemes which protect registered product names when they are sold in Great Britain.

    The UK protected food name schemes protect registered product names when they are sold in England, Scotland and Wales. The UK schemes and designations are similar to the European Union (EU) schemes and may protect:

    • food, agricultural products, beer, cider and perry
    • wine
    • aromatised wine
    • spirit drinks

    Products registered on the EU schemes prior to 1 January 2021 have been automatically transferred to the UK schemes.

    The UK has the following designations of protection for protected food name products.

    Protected designation of origin (PDO)

    To get a PDO for your product you must produce, process and prepare it in the geographical area you identify in your application. You must use local knowledge and, where relevant, traditional skills to produce it.

    A product with a PDO is recognised for its qualities and characteristics that are exclusively a result of the geographical area it comes from. Examples include Cornish clotted cream or Orkney beef.

    Protected geographical indication (PGI)

    To get a PGI for your product, you must carry out at least one important stage of preparation in the geographical area you identify in your application. That's either production, processing or preparing the product.

    A product with a PGI is recognised for its reputation, qualities or characteristics attributed to the local area, such as Welsh lamb or Armagh Bramley apples.

    Traditional speciality guaranteed (TSG)

    To get a TSG for your product, you must:

    • have a traditional name that's been in use for 30 years or more
    • produce it using traditional methods or a traditional recipe

    A product with TSG protection does not need to be produced in a specific geographical area. Examples include:

    • traditionally farmed Gloucestershire Old Spots pork
    • traditional farm-fresh turkey

    Geographical indications (GI)

    The GI scheme is for spirit drinks and aromatised wines. A protected spirit drink name originates in a territory of a country or a region or locality within that territory. The spirit drink's quality, reputation or distinctive characteristic is attributed to its geographical location.

    Logos for protected products in UK schemes

    Rules on how you use a UK GI logo are specific to each UK GI scheme. They also vary depending on:

    • where the protected product is sold
    • when the protected product was registered (before or after 1 January 2021)

    Existing agri-food products protected under the UK schemes sold in Great Britain must use the appropriate UK GI logos by 1 January 2024. Newly registered products must now use the appropriate logo. The use of logos is optional for wines and spirit drinks. 

    Read the rules on adding a UK GI scheme logo to a protected food or drink name.

    Actions
    UK GI schemes
    UK GI scheme registers
    Also on this site
    Labelling food products
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/uk-protected-food-name-schemes

    Links

EU protected food name schemes

In this guide:

  • What are geographical indications and protected food names?

    Explanation and examples of geographical indications and protected food names, used to protect products from imitation.

    Geographical indications (GIs) are place names used to identify the origin and quality, reputation or other characteristics of products.

    Traditional speciality guaranteed (TSG) status is open to products which are traditional or have customary names, and have a set of features which distinguish them from other similar products.

    To gain GI protection, a product must have characteristics, qualities or reputation derived from its geographical origin – perhaps due to its climate and environment and/or the expertise of producers in the area. For example, Cornish clotted cream or Orkney beef.

    To gain TSG status, a product must be produced using traditional methods. For example, traditionally farmed Gloucestershire Old Spots pork.

    UK and European Union (EU) schemes give legal protection against imitation to products with GI or TSG status. See EU GI Schemes and UK GI schemes. 

    An individual or business does not own a protected food or drink name. Any producer can make and sell a product under a registered product name if they:

    • follow the product’s specification
    • are verified to do so

    Northern Ireland geographical indications 

    The products with GIs in Northern Ireland are:

    • Comber New Potatoes
    • Armagh Bramley Apples
    • Lough Neagh Eels
    • Lough Neagh Pollan
    • Irish Cream (‘all-island’ name protection)
    • Irish Poteen (‘all-island’ name protection)
    • Irish Whiskey (‘all-island’ name protection)

    Product names on the EU GI register can be viewed on the EU Quality products register. Product names on the UK GI register can be viewed on the UK register.  
     

    Also on this site
    Food labelling: country of origin
    Craft brewing, cider making and distilling
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/what-are-geographical-indications-and-protected-food-names

    Links

  • Apply to protect a geographical food or drink name in Northern Ireland

    How to protect a product name under UK and EU geographical indication schemes in Northern Ireland.

    If you are a Northern Ireland producer, you can apply to protect a product name in Northern Ireland and the European Union (EU) under the EU GI scheme. You can also apply to the UK geographical indication (GI) scheme to protect your product name in Great Britain. You do not need to secure UK GI protection first.

    The Department for Environment, Food and Rural Affairs (Defra) will handle applications under both the UK and EU GI scheme application processes. You must make it clear if you are applying to one or both schemes in your application.

    Defra is the competent authority for the GI schemes in the UK (including Northern Ireland). Department of Agriculture, Environment and Rural Affairs (DAERA) has an advisory role in Northern Ireland.

    If applying for an all-island GI, Defra and the Department of Agriculture, Food and the Marine in the Republic of Ireland would work together on the submission. For more information, contact DAERA.

    Help with applications 

    DAERA offers help and advice to applicants in the completion of their applications. It also acts as a liaison between Defra and the applicant.

    DAERA - Pigs, Sheep, Beef & Veterinary Medicinal Residues Policy Branch
    Room 656
    Dundonald House
    Upper Newtownards Road
    Ballymiscaw
    Belfast
    BT4 3SB

    Telephone: 028 9037 8339

    Email: ProtectedFoodNames@daera-ni.gov.uk

    Actions
    Northern Ireland Geographic Indications/Protected Food and Drink Names
    Protect a geographical food or drink name in the UK
    Also on this site
    Labelling food products
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/apply-protect-geographical-food-or-drink-name-northern-ireland

    Links

  • EU protected food name schemes

    Description of the four EU protected food name schemes which protect registered product names when they are sold in Northern Ireland.

    The European Union (EU) protected food name schemes protect registered product names when they are sold in Northern Ireland and the EU, and give them legal protection against imitation. There are four EU schemes. 

    Protected designations of origin

    The protected designations of origin (PDO) scheme is for agricultural products and foodstuffs, and wine. To get PDO for your product, you must produce, process and prepare it within a particular geographical area. You must also use local knowledge and, where relevant, traditional skills to produce it. Products with PDO have qualities and/or characteristics which must be due to the geographical area.

    Lough Neagh Pollan has PDO status. 

    Protected geographical indications

    The protected geographical indications (PGI) scheme is for agricultural products and foodstuffs, and wines. To get PGI for your product, you must produce, process or prepare within the geographical area. Products with PGI have a reputation, characteristics or certain qualities attributable to that area.

    Northern Ireland has three PGIs - Comber New Potatoes, Armagh Bramley Apples and Lough Neagh Eels.

    Traditional speciality guaranteed (TSG)

    The TSG scheme is for agricultural products and foodstuffs. TSG highlights the traditional aspects, such as the way the product is made or its composition, without being linked to a specific geographical area.

    For example, Gueuze TSG is a traditional beer obtained by spontaneous fermentation. It is generally produced in and around Brussels, Belgium. Nonetheless, being a TSG, its production method is protected but it could be produced somewhere else.

    Geographical indications

    The geographical indications (GI) scheme is for spirit drinks and aromatised wines. To get GI for your product, you must carry out at least one stage of distillation or preparation within the geographical area. Products with GI have a reputation, characteristics or certain qualities attributable to that area.

    There are three all-island GIs for spirit drinks that may be produced in Northern Ireland or the Republic of Ireland. These are Irish Whiskey, Irish Cream and Irish Poteen (GIs).

    Logos for protected products in schemes

    It is mandatory for agri-food products to include the relevant EU scheme logo on their product when sold in the EU and NI. The use of logos is optional for wines and spirit drinks. 

    Actions
    Northern Ireland Geographic Indications/Protected Food and Drink Names
    Also on this site
    Food labelling: country of origin
    Craft brewing, cider making and distilling
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/eu-protected-food-name-schemes

    Links

  • UK protected food name schemes

    Description of the UK protected food name schemes which protect registered product names when they are sold in Great Britain.

    The UK protected food name schemes protect registered product names when they are sold in England, Scotland and Wales. The UK schemes and designations are similar to the European Union (EU) schemes and may protect:

    • food, agricultural products, beer, cider and perry
    • wine
    • aromatised wine
    • spirit drinks

    Products registered on the EU schemes prior to 1 January 2021 have been automatically transferred to the UK schemes.

    The UK has the following designations of protection for protected food name products.

    Protected designation of origin (PDO)

    To get a PDO for your product you must produce, process and prepare it in the geographical area you identify in your application. You must use local knowledge and, where relevant, traditional skills to produce it.

    A product with a PDO is recognised for its qualities and characteristics that are exclusively a result of the geographical area it comes from. Examples include Cornish clotted cream or Orkney beef.

    Protected geographical indication (PGI)

    To get a PGI for your product, you must carry out at least one important stage of preparation in the geographical area you identify in your application. That's either production, processing or preparing the product.

    A product with a PGI is recognised for its reputation, qualities or characteristics attributed to the local area, such as Welsh lamb or Armagh Bramley apples.

    Traditional speciality guaranteed (TSG)

    To get a TSG for your product, you must:

    • have a traditional name that's been in use for 30 years or more
    • produce it using traditional methods or a traditional recipe

    A product with TSG protection does not need to be produced in a specific geographical area. Examples include:

    • traditionally farmed Gloucestershire Old Spots pork
    • traditional farm-fresh turkey

    Geographical indications (GI)

    The GI scheme is for spirit drinks and aromatised wines. A protected spirit drink name originates in a territory of a country or a region or locality within that territory. The spirit drink's quality, reputation or distinctive characteristic is attributed to its geographical location.

    Logos for protected products in UK schemes

    Rules on how you use a UK GI logo are specific to each UK GI scheme. They also vary depending on:

    • where the protected product is sold
    • when the protected product was registered (before or after 1 January 2021)

    Existing agri-food products protected under the UK schemes sold in Great Britain must use the appropriate UK GI logos by 1 January 2024. Newly registered products must now use the appropriate logo. The use of logos is optional for wines and spirit drinks. 

    Read the rules on adding a UK GI scheme logo to a protected food or drink name.

    Actions
    UK GI schemes
    UK GI scheme registers
    Also on this site
    Labelling food products
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/uk-protected-food-name-schemes

    Links

Apply to protect a geographical food or drink name in Northern Ireland

In this guide:

  • What are geographical indications and protected food names?

    Explanation and examples of geographical indications and protected food names, used to protect products from imitation.

    Geographical indications (GIs) are place names used to identify the origin and quality, reputation or other characteristics of products.

    Traditional speciality guaranteed (TSG) status is open to products which are traditional or have customary names, and have a set of features which distinguish them from other similar products.

    To gain GI protection, a product must have characteristics, qualities or reputation derived from its geographical origin – perhaps due to its climate and environment and/or the expertise of producers in the area. For example, Cornish clotted cream or Orkney beef.

    To gain TSG status, a product must be produced using traditional methods. For example, traditionally farmed Gloucestershire Old Spots pork.

    UK and European Union (EU) schemes give legal protection against imitation to products with GI or TSG status. See EU GI Schemes and UK GI schemes. 

    An individual or business does not own a protected food or drink name. Any producer can make and sell a product under a registered product name if they:

    • follow the product’s specification
    • are verified to do so

    Northern Ireland geographical indications 

    The products with GIs in Northern Ireland are:

    • Comber New Potatoes
    • Armagh Bramley Apples
    • Lough Neagh Eels
    • Lough Neagh Pollan
    • Irish Cream (‘all-island’ name protection)
    • Irish Poteen (‘all-island’ name protection)
    • Irish Whiskey (‘all-island’ name protection)

    Product names on the EU GI register can be viewed on the EU Quality products register. Product names on the UK GI register can be viewed on the UK register.  
     

    Also on this site
    Food labelling: country of origin
    Craft brewing, cider making and distilling
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/what-are-geographical-indications-and-protected-food-names

    Links

  • Apply to protect a geographical food or drink name in Northern Ireland

    How to protect a product name under UK and EU geographical indication schemes in Northern Ireland.

    If you are a Northern Ireland producer, you can apply to protect a product name in Northern Ireland and the European Union (EU) under the EU GI scheme. You can also apply to the UK geographical indication (GI) scheme to protect your product name in Great Britain. You do not need to secure UK GI protection first.

    The Department for Environment, Food and Rural Affairs (Defra) will handle applications under both the UK and EU GI scheme application processes. You must make it clear if you are applying to one or both schemes in your application.

    Defra is the competent authority for the GI schemes in the UK (including Northern Ireland). Department of Agriculture, Environment and Rural Affairs (DAERA) has an advisory role in Northern Ireland.

    If applying for an all-island GI, Defra and the Department of Agriculture, Food and the Marine in the Republic of Ireland would work together on the submission. For more information, contact DAERA.

    Help with applications 

    DAERA offers help and advice to applicants in the completion of their applications. It also acts as a liaison between Defra and the applicant.

    DAERA - Pigs, Sheep, Beef & Veterinary Medicinal Residues Policy Branch
    Room 656
    Dundonald House
    Upper Newtownards Road
    Ballymiscaw
    Belfast
    BT4 3SB

    Telephone: 028 9037 8339

    Email: ProtectedFoodNames@daera-ni.gov.uk

    Actions
    Northern Ireland Geographic Indications/Protected Food and Drink Names
    Protect a geographical food or drink name in the UK
    Also on this site
    Labelling food products
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/apply-protect-geographical-food-or-drink-name-northern-ireland

    Links

  • EU protected food name schemes

    Description of the four EU protected food name schemes which protect registered product names when they are sold in Northern Ireland.

    The European Union (EU) protected food name schemes protect registered product names when they are sold in Northern Ireland and the EU, and give them legal protection against imitation. There are four EU schemes. 

    Protected designations of origin

    The protected designations of origin (PDO) scheme is for agricultural products and foodstuffs, and wine. To get PDO for your product, you must produce, process and prepare it within a particular geographical area. You must also use local knowledge and, where relevant, traditional skills to produce it. Products with PDO have qualities and/or characteristics which must be due to the geographical area.

    Lough Neagh Pollan has PDO status. 

    Protected geographical indications

    The protected geographical indications (PGI) scheme is for agricultural products and foodstuffs, and wines. To get PGI for your product, you must produce, process or prepare within the geographical area. Products with PGI have a reputation, characteristics or certain qualities attributable to that area.

    Northern Ireland has three PGIs - Comber New Potatoes, Armagh Bramley Apples and Lough Neagh Eels.

    Traditional speciality guaranteed (TSG)

    The TSG scheme is for agricultural products and foodstuffs. TSG highlights the traditional aspects, such as the way the product is made or its composition, without being linked to a specific geographical area.

    For example, Gueuze TSG is a traditional beer obtained by spontaneous fermentation. It is generally produced in and around Brussels, Belgium. Nonetheless, being a TSG, its production method is protected but it could be produced somewhere else.

    Geographical indications

    The geographical indications (GI) scheme is for spirit drinks and aromatised wines. To get GI for your product, you must carry out at least one stage of distillation or preparation within the geographical area. Products with GI have a reputation, characteristics or certain qualities attributable to that area.

    There are three all-island GIs for spirit drinks that may be produced in Northern Ireland or the Republic of Ireland. These are Irish Whiskey, Irish Cream and Irish Poteen (GIs).

    Logos for protected products in schemes

    It is mandatory for agri-food products to include the relevant EU scheme logo on their product when sold in the EU and NI. The use of logos is optional for wines and spirit drinks. 

    Actions
    Northern Ireland Geographic Indications/Protected Food and Drink Names
    Also on this site
    Food labelling: country of origin
    Craft brewing, cider making and distilling
    Primary parent
    Food packaging and labelling
    Content category
    Food and drink

    Source URL

    /content/eu-protected-food-name-schemes

    Links

  • UK protected food name schemes

    Description of the UK protected food name schemes which protect registered product names when they are sold in Great Britain.

    The UK protected food name schemes protect registered product names when they are sold in England, Scotland and Wales. The UK schemes and designations are similar to the European Union (EU) schemes and may protect:

    • food, agricultural products, beer, cider and perry
    • wine
    • aromatised wine
    • spirit drinks

    Products registered on the EU schemes prior to 1 January 2021 have been automatically transferred to the UK schemes.

    The UK has the following designations of protection for protected food name products.

    Protected designation of origin (PDO)

    To get a PDO for your product you must produce, process and prepare it in the geographical area you identify in your application. You must use local knowledge and, where relevant, traditional skills to produce it.

    A product with a PDO is recognised for its qualities and characteristics that are exclusively a result of the geographical area it comes from. Examples include Cornish clotted cream or Orkney beef.

    Protected geographical indication (PGI)

    To get a PGI for your product, you must carry out at least one important stage of preparation in the geographical area you identify in your application. That's either production, processing or preparing the product.

    A product with a PGI is recognised for its reputation, qualities or characteristics attributed to the local area, such as Welsh lamb or Armagh Bramley apples.

    Traditional speciality guaranteed (TSG)

    To get a TSG for your product, you must:

    • have a traditional name that's been in use for 30 years or more
    • produce it using traditional methods or a traditional recipe

    A product with TSG protection does not need to be produced in a specific geographical area. Examples include:

    • traditionally farmed Gloucestershire Old Spots pork
    • traditional farm-fresh turkey

    Geographical indications (GI)

    The GI scheme is for spirit drinks and aromatised wines. A protected spirit drink name originates in a territory of a country or a region or locality within that territory. The spirit drink's quality, reputation or distinctive characteristic is attributed to its geographical location.

    Logos for protected products in UK schemes

    Rules on how you use a UK GI logo are specific to each UK GI scheme. They also vary depending on:

    • where the protected product is sold
    • when the protected product was registered (before or after 1 January 2021)

    Existing agri-food products protected under the UK schemes sold in Great Britain must use the appropriate UK GI logos by 1 January 2024. Newly registered products must now use the appropriate logo. The use of logos is optional for wines and spirit drinks. 

    Read the rules on adding a UK GI scheme logo to a protected food or drink name.

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What are geographical indications and protected food names?

In this guide:

  • What are geographical indications and protected food names?

    Explanation and examples of geographical indications and protected food names, used to protect products from imitation.

    Geographical indications (GIs) are place names used to identify the origin and quality, reputation or other characteristics of products.

    Traditional speciality guaranteed (TSG) status is open to products which are traditional or have customary names, and have a set of features which distinguish them from other similar products.

    To gain GI protection, a product must have characteristics, qualities or reputation derived from its geographical origin – perhaps due to its climate and environment and/or the expertise of producers in the area. For example, Cornish clotted cream or Orkney beef.

    To gain TSG status, a product must be produced using traditional methods. For example, traditionally farmed Gloucestershire Old Spots pork.

    UK and European Union (EU) schemes give legal protection against imitation to products with GI or TSG status. See EU GI Schemes and UK GI schemes. 

    An individual or business does not own a protected food or drink name. Any producer can make and sell a product under a registered product name if they:

    • follow the product’s specification
    • are verified to do so

    Northern Ireland geographical indications 

    The products with GIs in Northern Ireland are:

    • Comber New Potatoes
    • Armagh Bramley Apples
    • Lough Neagh Eels
    • Lough Neagh Pollan
    • Irish Cream (‘all-island’ name protection)
    • Irish Poteen (‘all-island’ name protection)
    • Irish Whiskey (‘all-island’ name protection)

    Product names on the EU GI register can be viewed on the EU Quality products register. Product names on the UK GI register can be viewed on the UK register.  
     

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  • Apply to protect a geographical food or drink name in Northern Ireland

    How to protect a product name under UK and EU geographical indication schemes in Northern Ireland.

    If you are a Northern Ireland producer, you can apply to protect a product name in Northern Ireland and the European Union (EU) under the EU GI scheme. You can also apply to the UK geographical indication (GI) scheme to protect your product name in Great Britain. You do not need to secure UK GI protection first.

    The Department for Environment, Food and Rural Affairs (Defra) will handle applications under both the UK and EU GI scheme application processes. You must make it clear if you are applying to one or both schemes in your application.

    Defra is the competent authority for the GI schemes in the UK (including Northern Ireland). Department of Agriculture, Environment and Rural Affairs (DAERA) has an advisory role in Northern Ireland.

    If applying for an all-island GI, Defra and the Department of Agriculture, Food and the Marine in the Republic of Ireland would work together on the submission. For more information, contact DAERA.

    Help with applications 

    DAERA offers help and advice to applicants in the completion of their applications. It also acts as a liaison between Defra and the applicant.

    DAERA - Pigs, Sheep, Beef & Veterinary Medicinal Residues Policy Branch
    Room 656
    Dundonald House
    Upper Newtownards Road
    Ballymiscaw
    Belfast
    BT4 3SB

    Telephone: 028 9037 8339

    Email: ProtectedFoodNames@daera-ni.gov.uk

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  • EU protected food name schemes

    Description of the four EU protected food name schemes which protect registered product names when they are sold in Northern Ireland.

    The European Union (EU) protected food name schemes protect registered product names when they are sold in Northern Ireland and the EU, and give them legal protection against imitation. There are four EU schemes. 

    Protected designations of origin

    The protected designations of origin (PDO) scheme is for agricultural products and foodstuffs, and wine. To get PDO for your product, you must produce, process and prepare it within a particular geographical area. You must also use local knowledge and, where relevant, traditional skills to produce it. Products with PDO have qualities and/or characteristics which must be due to the geographical area.

    Lough Neagh Pollan has PDO status. 

    Protected geographical indications

    The protected geographical indications (PGI) scheme is for agricultural products and foodstuffs, and wines. To get PGI for your product, you must produce, process or prepare within the geographical area. Products with PGI have a reputation, characteristics or certain qualities attributable to that area.

    Northern Ireland has three PGIs - Comber New Potatoes, Armagh Bramley Apples and Lough Neagh Eels.

    Traditional speciality guaranteed (TSG)

    The TSG scheme is for agricultural products and foodstuffs. TSG highlights the traditional aspects, such as the way the product is made or its composition, without being linked to a specific geographical area.

    For example, Gueuze TSG is a traditional beer obtained by spontaneous fermentation. It is generally produced in and around Brussels, Belgium. Nonetheless, being a TSG, its production method is protected but it could be produced somewhere else.

    Geographical indications

    The geographical indications (GI) scheme is for spirit drinks and aromatised wines. To get GI for your product, you must carry out at least one stage of distillation or preparation within the geographical area. Products with GI have a reputation, characteristics or certain qualities attributable to that area.

    There are three all-island GIs for spirit drinks that may be produced in Northern Ireland or the Republic of Ireland. These are Irish Whiskey, Irish Cream and Irish Poteen (GIs).

    Logos for protected products in schemes

    It is mandatory for agri-food products to include the relevant EU scheme logo on their product when sold in the EU and NI. The use of logos is optional for wines and spirit drinks. 

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  • UK protected food name schemes

    Description of the UK protected food name schemes which protect registered product names when they are sold in Great Britain.

    The UK protected food name schemes protect registered product names when they are sold in England, Scotland and Wales. The UK schemes and designations are similar to the European Union (EU) schemes and may protect:

    • food, agricultural products, beer, cider and perry
    • wine
    • aromatised wine
    • spirit drinks

    Products registered on the EU schemes prior to 1 January 2021 have been automatically transferred to the UK schemes.

    The UK has the following designations of protection for protected food name products.

    Protected designation of origin (PDO)

    To get a PDO for your product you must produce, process and prepare it in the geographical area you identify in your application. You must use local knowledge and, where relevant, traditional skills to produce it.

    A product with a PDO is recognised for its qualities and characteristics that are exclusively a result of the geographical area it comes from. Examples include Cornish clotted cream or Orkney beef.

    Protected geographical indication (PGI)

    To get a PGI for your product, you must carry out at least one important stage of preparation in the geographical area you identify in your application. That's either production, processing or preparing the product.

    A product with a PGI is recognised for its reputation, qualities or characteristics attributed to the local area, such as Welsh lamb or Armagh Bramley apples.

    Traditional speciality guaranteed (TSG)

    To get a TSG for your product, you must:

    • have a traditional name that's been in use for 30 years or more
    • produce it using traditional methods or a traditional recipe

    A product with TSG protection does not need to be produced in a specific geographical area. Examples include:

    • traditionally farmed Gloucestershire Old Spots pork
    • traditional farm-fresh turkey

    Geographical indications (GI)

    The GI scheme is for spirit drinks and aromatised wines. A protected spirit drink name originates in a territory of a country or a region or locality within that territory. The spirit drink's quality, reputation or distinctive characteristic is attributed to its geographical location.

    Logos for protected products in UK schemes

    Rules on how you use a UK GI logo are specific to each UK GI scheme. They also vary depending on:

    • where the protected product is sold
    • when the protected product was registered (before or after 1 January 2021)

    Existing agri-food products protected under the UK schemes sold in Great Britain must use the appropriate UK GI logos by 1 January 2024. Newly registered products must now use the appropriate logo. The use of logos is optional for wines and spirit drinks. 

    Read the rules on adding a UK GI scheme logo to a protected food or drink name.

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Marking, labelling and marketing standards for food imports and exports

Introduction

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