What the association does

As the trade association, UK Flour Millers sits at the heart of an industry supplying a key ingredient to bakers, food manufacturers and others. 

The industry we represent plays a vital role in feeding and nourishing the nation in terms of the quantity and range of the foods produced with flour, and also the significant nutritional contribution provided by foods made with flour. Ensuring that the industry operates s therefore of crucial national importance and UK Flour Millers is proud of the part it plays in achieving this outcome.

We support the efficient and reliable operation of the industry, serving our members, contribute to the wider supply chain and stakeholders by:

• Being the voice of the industry with government, policy makers, the media and other stakeholders
• Engaging in key policy areas such as energy and trade to support the industry’s competitive position, in the supply chain
• Engaging with partners around trade policy to ensure supplies of quality grain for milling
• Providing bespoke training for employees, offering a staircase from entry level to preparing for senior management, in the UK and overseas
• Hosting industry events to facilitate networking and exchange of best practice
• Advancing the collective technical needs of the industry, from grain supplies to milling and sales
• Supporting the industry drive for continual improvement in health and safety performance across the industry
• Driving the sustainability agenda, both within the industry and in the wider supply chain
• Commissioning appropriate research and development that will benefit the industry and wider supply chain

Governance

The operation of UK Flour Millers is overseen by an Executive Committee. The Executive is representative of member companies from multinationals to family-run businesses. A president is elected at the AGM, normally for a term of two years, along with the vice president and treasurer. Our other committees and working groups cover specific areas of activity. They are the main mechanism for discussion and development of policy. Membership of the committees is drawn from amongst our miller members.

Our committees and working groups

• Communications Committee
• Development Group
• Environment Working Group
• Executive Committee
• Health & Safety Committee
• Horizon Scanning Group
• Policy Development Working Group
• Pre-Packed Flour Committee
• Technical and Regulatory Affairs Committee
• Training Committee
• Varieties Working Group
• Wheat Committee

Trade policy

A major component of the Association's work is to ensure that high standards are developed and maintained, and that legislation both reflects these high standards and is practicably applicable. This enables our industry to best serve the needs of our customers who use flour to make other foodstuffs and ultimately people who eat them.

Engagement with policy makers

The last several years have seen success following lobbying of the European Commission on its proposals for maximum levels for ergot and ergot alkaloids in cereals and cereals products. A revised version of the proposal was published in 2019.

Other current maximum residue limits (MRL) discussions that the Association is involved in include T2-HT2, deoxynivalenol (DON) and residues of chlorate in food.

We recently collected and shared data on inadvertent presence of allergens (such as soy or mustard) with the Food Standards Agency to help inform their decision on levels of tolerance. 

The Association set up a working group to examine existing flour fortification practices, testing and composition and is sharing findings with Public Health England.

Flour microbiology

Since 1971, UK Flour Millers has commissioned an annual, independent survey into the microbial content of flour milled in the UK.