Food packaging

Aluminium occurs naturally in some foods through soil and water uptake. Tea leaves, some herbs and spices, and leafy vegetables like spinach typically contain higher levels of aluminium than most other foods. Aluminium can also migrate into food from cooking utensils, foil, and packaging, or during prolonged cooking/storage.

The Food Standards Agency regularly monitors dietary exposure to aluminium and has found that average intake levels are well within international safety guidelines.

Regulating aluminium in food contact materials 

Aluminium counts as a food contact material (FCM) under EU regulation enforced in Northern Ireland through the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012.

This means that products that contain aluminium and are intended to contact food (like cookware, foil and foil containers and trays, and beverage cans) must satisfy strict FCMs rules around health risks, food composition changes, and impact on taste, smell or quality of food from migration.

To ensure compliance, businesses must use only food-grade aluminium, such as alloys marked 1050 or 3003, and get a declaration of compliance from any suppliers. This document confirms the aluminium meets safe migration levels. Local council enforcement teams may request these documents and check aluminium use (alongside other FCMs) during routine food hygiene inspections.

Safely using foil and aluminium cookware

Studies have shown that cooking foods in aluminium containers increases aluminium content in food, but only by a very small amount. Foil trays and pans are considered safe when used correctly.

Avoid using aluminium with acidic foods like tomatoes, rhubarb or citrus, as they may cause it to migrate into food more quickly. This happens because acids break down the protective oxide layer on aluminium surfaces. Prolonged contact increases transfer amounts, potentially affecting food taste and raising migration above recommended safety levels.