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Explore frequently asked questions on the ingredients we use, and sourcing practices behind our meals.
Some of our customers ask why Field Doctor's ready meals may have a different taste compared to some less healthy options on the market. We carefully balance the amount of salt in our meals, keeping each meal under 1.8g of salt, which follows advice
The meat we use is not Halal or Kosher. However, our meat-free dishes are just as delicious, so why not give them a try!?.
At Field Doctor we prioritise quality, nutrition and accessibility in every meal we create. While we're not an organic food company, our commitment to clean, natural ingredients is a big priority for us. Our chefs carefully selects ingredients that m
You can read our article on UPFs here.
Our beef is low fat beef from the UK and is sourced to a Red Tractor standard. Our beef and dairy suppliers do not use Bovear. Read more
Our meals are flash frozen when produced and are best before dated within 1 year of the production date. If you find a meal in your freezer from an old order which has a BBD of over a 1 year ago we would advise that it is a best before rather than us
We use UK chicken in a natural proportion chicken mix, approximately 50/50 breast (white meat) and thigh (dark meat) in all chicken dishes. We source Red Tractor chicken following Poultry Standards – Red Tractor Licenses
All ingredients used in our meals that contain soy are GMO Free, and the soy sauce we use is Gluten Free tamari
Where we use cheese in vegetarian meals we use a vegetarian cheese that does not include rennet.
We use Coho salmon farmed in Chile. Validated as ASC (Aquaculture Stewardship Council) & BAP (Best Aquaculture practises), our coho salmon has a lower feed conversion ratio than Atlantic salmon and it does not have chemical or antibiotic treatment.
We use date sugar in our Mediterranean, Lean + Lighter and Smaller meals, and soft brown sugar in our low FODMAP meals and porridges as date sugar can be an issue for some people on low FODMAP diet, as are other natural sweeteners. It’s worth noting
We have an this article on sustainability at Field Doctor. You can read it here.
Both the white and red wines used in our recipes are vegan and contain sulphites
We use only cold-pressed oils in our meals and puddings because they’re the purest, most natural forms of oil available—retaining their full flavour, aroma and nutritional integrity without the need for chemical processing or high heat. This method p
Our meals don't contain MSG or maltodextrin
All our low FODMAP meals are certified as safe by Monash University after each recipe is fully analysed. When looking at ingredient FODMAP levels, one needs to consider stacking, where 2 or more ingredients might contain the same FODMAP and eating th
We source Wild Hake from the Southeast Atlantic in FOA 47. It is MSC certified, but we can’t label this as we are not MSC certified ourselves.