En Europe, 17 millions de personnes souffrent d’allergies alimentaires ou intolérances. De nouveaux défis voient le jour. Et notamment la législation en matière d’étiquetage alimentaire qui pèse sur la restauration collective.

Over the past 10 years, the number of people suffering from food allergies has doubled. While the deadly consequences of allergic reactions in children have multiplied by 7. According to the WHO, half of the population could be affected by 2050.

From the quality of our food to our habits, our environment as a whole influences our health and well-being. Plus, consuming processed food products considerably increases the risk of allergen exposure.

Faced with food allergies, more restrictive labelling

There are at least 120 foods that cause food allergies or intolerances. Since July 1st, 2015, professionals must indicate if their dishes contain one or more of 14 identified allergens. Food services, caterers, retailers… all food sectors are affected by European regulation EU1169. This document protects all nutritional profiles and helps clients safely choose their meals.

Although necessary, this law is a major headache for restaurateurs. There is no system for collecting and structuring food data. Producers and distributors have to find information from numerous sources. A recent study of industrial products conducted by Youmeal showed that 70% of information needed data adaptation, modification or enhancement. For the food services sector, offering food labelling for every nutritional profile is therefore a real challenge. Yet public demand for more transparency and better consumer information is very real.

A food management system that supports the food services industry

Comprehensive and reliable food labelling significantly increases consumer confidence. When it comes to of food allergies and intolerances, it has even become its own selling point. For a professional whose recipe compositions vary little, a nutritionist can be entrusted to analyze them. But for those in food services, monitoring ingredients must be continuous and automatic. In this case, it’s impossible to assign this task to just one person. There are too many sources and information is too widely dispersed. This is where our food management software comes into play.

Youmeal technology offers a solution that answers the questions of all nutritional profiles in regards to food allergies. How? By ensuring:

  1. Source reliability.
  2. Inspection, verification and possible correction of data. An important step in terms of the volume of information processed.
  3. Compliance with legal constraints and legibility of data.
  4. The exchange of information among those within the value chain and the confidentiality of certain information.

With Youmeal, overcome food allergy challenges. Discover how our recipe management system meets nutritional recommendations.