Vous devez remplacer les aliments allergènes dans une recette ? Notre logiciel d’analyse nutritionnelle propose des alternatives aux allergies alimentaires.

Food allergens greatly complicate the work of professionals in food services and commercial restaurants, just as it does those in the health sector. Between lactose intolerance and gluten allergies, the most common ingredients in your recipes are also those which are the most likely to be unsuitable for nutritional profiles subject to food allergies. To replace allergenic foods in your preparations, follow the guide: a short case study with Youmeal, your software for nutritional analysis and food data classification.

Is replacing food allergens a constraint or an opportunity?

Needing to replace food allergens can be a constraint for food industry professionals, but also an opportunity. It’s the chance to come up with recipes without allergens and with plenty of alternative flavors. And sometimes, they can even be more interesting from a nutritional point of view.

Let’s take a simple example: cow’s milk. This can be replaced with vegetable drinks such as rice, soy or almond “milk.” The same thing applies for butter or cheese, which we can replace with coconut oil or tofu. There are plenty of substitutes for food allergens that are both delicious and full of health benefits.

We can even revise traditional recipes. By replacing the milk and butter with pureed cauliflower in a bechamel sauce, you can create a creamy sauce with a similar texture to bechamel, but is lighter. Asking Youmeal for optimization of a recipe gives you a healthier alternative at a glance. A recipe that has less saturated fatty acids and salt but more vitamins, for example.

Case study: a vol-au-vent without any allergenic ingredients

You dream it, Youmeal can do it. Our food analysis software has taken on the challenge of preparing a vol-au-vent that’s low in food allergens. The classic recipe has high levels of saturated fatty acids and salt. It contains 4 major allergens: wheat, gluten, milk and celery.

By replacing the milk with soy milk and the flour with chickpeas, there is a sharp drop in saturated fatty acid and salt levels. So then only 2 allergenic ingredients are left: soy and celery. On a whole, the recipe is more balanced and with numerous vegetables. Plus, the environmental footprint is better since the revised vol-au-vent saves 186 liters of water.

See for yourself the before and after of a Youmeal optimization:

Remplacer les aliments allergènes dans un vol-au-vent

Remplacer les aliments allergènes dans un vol-au-vent

Our nutrition and food analysis software, the solution for all professionals

You’ve noticed. Youmeal has developed advanced food data management and processing technology to automate the calculation of nutritional and environmental data and help professionals replace allergenic foods with quality alternatives. Youmeal also works in the creation of balanced menus, which are adapted to all nutritional profiles and to anyone concerned about the quality of their nutrition.

But did you know that we also make it a point to develop functionalities that are adapted to your day-to-day and your challenges? It’s a solution that meets your needs for innovation, in line with food industry trends and all legal matters.

Do you want to take management of food allergies to the next level? Want to commit to a diet that’s healthy for both consumers and the environment? To better meet the challenges of your industry? Together, let’s classify and enhance your food data: request a quote!