Skip to main content

Allergens, Nutrients and the importance of Label Information

Shrimps, nuts, and eggs. These are but a few food items that could really trigger an itch and for some, even death. However, these food items are often what makes recipes unique and tasteful. Allergens are often included to ingredients that make culinary masterpieces what they are.

Allergens are generally defined as any number of materials (food or chemicals) that produce an abnormally vigorous immunity response to the body resulting to hypersensitive reaction. It’s like introducing something really strange to your body and it starts to defend itself because it is unable to identify it as a food product.

What EU authorities say

Food allergens are often a topic of concern for most foodservice establishments that serve various menus for different sets of customers. This is why allergen information is critical to both foodservice providers as well as consumers not only for health but also for positive industry viewing.

EU Food Laws gives restaurateurs a new challenge of coping
up with the increasing demands of both customers and the
Provisions presented by the European Commission for food safety entitles the Food Law and establishes consumer rights to safe food along with accurate and honest information. The European Union gives benefits to citizens by requiring food manufacturers to include comprehensive content to their products that includes compositions and nutrition.

The key changes to the EU legislation includes a “Clearer and harmonized presentation of allergens for prepacked foods” with emphasis by font, style or background color and is to be included with the list of ingredients. In addition, restaurants and other similar establishments are given mandatory requirements to include allergen information for non-prepacked food.

Consumers have had a shift of interests with food intake.
Current trends tend to include a healthier perspective
to ingredient freshness and accompanying nutrients 
Now, allergens are often neglected by a majority of foodservice professionals. In a 2015 article published by The Telegraph, more than 100 top chefs complained about the new EU alimentary rule with a warning that it “significantly damages” the catering industry by breaching the chefs’ “spontaneity, creativity, and innovation.”

In a business perspective, the issuance of the EU Food Laws gives restaurateurs a new challenge of coping up with the increasing demands of both customers and the government. Doubts rise and gives reason for professionals to questions like “Should we hire nutritionists?” “Will it cost more?”

CALCMENU: Simple solutions for complicated problems

It’s understandable to look at this approach through the eyes of the hardworking chef, the busy nature of kitchen operations often overlooks this important aspect of food service. Imagine incorporating ingenious work into a system steeped with traditional methods.

For more than two decades, EGS has fulfilled the needs of clients the world over.
Adapting to changes attributed by government provisions makes 
EGS solutions the best in the market

These are some of the major concerns that Enggist – Grandjean Software would like to address. Food composition and allergen labels can be a worry-free task with a simple kitchen application like CALCMENU Web. We know the importance of time and resource management and how it is integral to kitchen operations.

CALCMENU ensures client safety through
 consistent and complete nutrient and allergy computations as
well as food label information.
This is why CALCMENU Web tacitly and strictly abide by the EU Food Law provisions to provide its clients with the means of informing their customers of the contents on food products they buy.  Think of the many satisfactions of providing complete, accurate, and most importantly, honest food labels with the idea of efficiency in mind.

The inclusion of allergen information from establishments tend to give a sense of concern for the consumers, it gives them a sense of security and self-importance knowing that services they get are of high quality and showing gratitude of their patronage by informing them of potential risks and how to avoid them.

Think of economics and look at how much can be saved by giving the customers prior knowledge to the contents of menu items and avoiding food wastage. By letting your customers know of allergen content, they can order and make smart choices that would prove beneficial for both parties.

The EU Food Law is but one asset CALCMENU Web is proud to feature, we ensure that all known food provisions are included, may it be USDA, BLS, Swiss Food, and many more. As the world gets into a universal accord toward food standards, CALCMENU Web will never cease to achieve heightened services for its clients through continuous updates for your convenience.

CALCMENU Web helps its clients organize and modernize a healthier approach for customers by considering their needs first. Be a step ahead against the competition by providing for customers the benefits as provided by food regulations.

No need to worry, CALCMENU Web is here to help.



Popular posts from this blog

Kitchen software management for Nursing and Retirement Homes: EGS CALCMENU Web Care
Hospitals and nursing homes gain more with these benefits by creating meals best suited to the particular condition of the patients. With a dedicated, central organization that decides assigned meal plans for different branches, the risk of inaccuracies is eliminated.
Food and patient safety
There are specifics that need to be strictly followed when providing food services for patients and individuals with special needs. In such, it is a task that needs an extensive amount of time and effort to provide for hospitals, nursing homes and other similar institutions that provide care for clients with different needs.
Profit through partnership, CALCMENU introduced to LTB Philippines
It’s no question that working hand in hand with the best ensures profit from the business and recognition to the effort of those involved. That’s why CALCMENU is pleased to tell yet another of our client’s success story and how our foodservice management solutions help organize and standardize kitchen operations.
Chef J. Gamboa a graduate of the University of Massachusetts at Amherst and current Educational Director of LTB Philippines Chefs Association, shares his account on how a lucrative partnership with CALCMENU helped him boost two of his esteemed establishments to heights beyond his expectations.  
For over 20 years, Cirkulo and MilkyWay Cafe restaurants have been a go-to place and a mainstay for food aficionados worldwide. In August of 1995 Chef Gamboa opened Cirkulo and re-introduced Filipino tastes to original Spanish cuisine like tapas and paella.
MilkyWay opened long before. Opened during the 1950’s it was and …