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Affordable, allergen-free foods enhance guest experiencesAffordable, allergen-free foods enhance guest experiences
As the number of people diagnosed with food allergies continues to rise, foodservice operators need to maintain a sharp focus on innovating with allergen-free ingredients. Fortunately, operators can easily incorporate affordable, high-quality spreads that are free form the top nine allergens into recipes for desserts, baked goods, and other items across all dayparts. The articles in this series explore how operators who offer delicious, allergen-free menu items can provide outstanding guest experiences that drive sales and customer loyalty, while at the same time reduce risk and enhance safety, increase menu optionality, and limit operational complexity.
September 18, 2024
1 Min Read
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Food allergies on the rise: Flavorful nut-free syrups that allow restaurants to prioritize safety and affordability, without compromising on taste
Sponsored by Voyage Foods
Protecting customers from exposure to allergens requires a comprehensive approach on the part of foodservice operators that is every bit as thorough as the efforts to protect against food-borne illness.
More than 33 million people in the U.S. have food allergies, according to FARE (Food Allergy Research & Education), and the number has been growing; the U.S. Centers for Disease Control and Prevention (CDC) reports that the prevalence of food allergies has increased by 50% since the 1990s.
“Allergens have been on the rise in the U.S. and Europe for the last 30 years,” says Adam Maxwell, Founder and CEO of Voyage Foods, a maker of peanut-free syrup and hazelnut-free syrup, which they’ve formulated to work particular...
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