The rise of food intolerances and allergies is having a profound impact on the hospitality industry, with restaurants, pub and hotels forced to adapt menus to accommodate changing dietary requirements. We have rounded up the latest news on the topic, including the lowdown on the new allergen labelling laws coming into effect from 13 December 2014.
On the first day of Coeliac UK Awareness Week, Coeliac UK's head of food policy Kathryn Miller, outlines the practical steps hospitality operators can take to cater for customers following a gluten-free diet.
Restaurant owners are being urged to do more to educate their staff on the subject of food allergens after a survey of diners with allergies found that a quarter had suffered a reaction when eating out since allergen legislation was introduced in 2014.
The number of diners reporting lactose or gluten intolerance has risen in 2014, while the number of diners ordering vegetarian or nut-free dishes has fallen, according to data collected by food pre-ordering service TellTheChef.
With the EU’s top 14 allergens labelling laws coming into effect in December 2014, efforts are being made across the industry to cater for customers with food allergies and intolerances, but more needs to be done.