Nutrition

Protecting your customers from food allergic reactions begins in the kitchen. By taking steps to prevent exposure and cross-contact during food preparation, you can help keep your customers safer. Here are five tips to develop your own allergen management plan for your business.

Food Standards Australia and New Zealand (FSANZ) have updated the laws on allergen labelling for foods that can cause severe allergic reactions. The new allergen labelling laws are called PEAL – Plain English Allergen Labelling.

A growing number of Australians (1 in 5) have special dietary requirements and the reasons vary from serious food intolerances, allergies, other medical reasons to lifestyle choices and more. For food service operators, it’s becoming increasingly important to be aware of these dietary needs and understand the ingredients that can cater to this population.

Did you know lupin is one of the declared allergens on the mandatory allergen labelling list required by Food Standards Australia and New Zealand (FSANZ)?

Shellfish, dairy, tree-nuts, gluten or wheat - It doesn't stop there.. Allergens are dominating the agenda in foodservice and pose a significant challenge in a busy kitchen.

As a company that provides food solutions to cater for specific dietary requirements, Nestlé Professional conducted research to better understand the need for allergen management training and resources across the industry. Read on to learn the results… 

As a food service provider, you’re expected to serve safe and satisfying food to your customers, and one of the most important ways to do that is to learn about food allergies.