Service
Allergens
As of 13.12.2014, allergens must be displayed on menus in the gastronomy sector!
An increasing number of consumers/guests are affected by food allergies, which is why the EU has responded to this with a mandatory declaration of allergens; under the new EU regulation, these must also be labeled within the gastronomy sector.
What are allergens and additives?
Allergens are substances in food that can trigger so-called hypersensitivities via the immune system. They can enter the body through inhalation, touch, or, for example, through food. They are harmless for 95% of the population.
Additives are deliberately added to the product during manufacturing for technological or product-specific reasons. They can trigger allergy-like reactions but are not considered allergens with the exception of sulfur dioxide and sulfites.
The 14 Main Allergens at a Glance
In accordance with the EU regulation, the following allergens must be indicated in the gastronomy sector and all cooks and service staff are expected to be familiar with them:
- Grains containing gluten*
- Crustacean shellfish*
- Eggs*
- Fish*
- Peanuts*
- Soy beans*
- Milk* (incl. lactose)
- Tree nuts*
- Celery*
- Mustard*
- Sesame seeds**
- Lupins*
- Mollusc shellfish*
- Sulfur dioxide and sulfites (in concentrations greater than 10 mg/kg or 10 mg/l)
These 14 allergens and *all products derived from them trigger 90% of all allergic reactions.
