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The new EU/Belgian food labeling rules: friend or foe for food service?
- 1. THE NEW EU / BELGIAN FOOD LABELING RULES Friend or foe for food service?
- 2. ARE YOU SERVING OR SELLING NON-PREPACKED FOOD? 14 FOOD ALLERGENS WILL SOON BE COMING YOUR WAY…
- 3. WHAT ARE ALLERGENS? What is an allergic reaction? The body’s immune system reacts to a food protein because it has mistaken that protein as a threat The food someone is allergic to is called a food allergen The response of the body to the food is called an allergic reaction People can be allergic to any food Most reactions are caused by cow’s milk, tree-and peanuts …
- 4. FOOD ALLERGIES & INTOLERANCES Is there a difference? Food allergies cause the body’s immune system to overreact when defending itself. Food allergies can be life-threatening A food intolerance is when the body has trouble digesting a food and is not life-threatening
- 5. EU FOOD LABELING REGULATION COVERS THE 14 MAJOR ALLERGENS … CELERY CEREALS CONTAINING GLUTEN CRUSTACEANS EGGS FISH LUPIN MILK MOLLUSCS MUSTARD NUTS PEANUTS SESAME SEEDS SOYA SULPHUR DIOXIDES/SULPHITES … responsible for 90% of food allergies and intolerances
- 6. People affected by food allergies may seem a minority … OVERALL BELGIUM 1 in 10 3 to 8% Figures are on the rise! 2 to 4%
- 7. … HOWEVER … Almost 1 out of 4 people are lifestyle buyers is or perceives to be allergic or intolerant to food 55% 1 out of 3 households affected by food allergies / intolerances
- 8. The freefrom 7 out of 10 allergic reactions happen out-of-home The allergic customer decides where to eat out & avoids not-freefrom friendly places
- 9. MISSING ORDERS … Food service ignoring freefrom dietary requirements risk missing up to 3 orders per freefrom customer … per mealtime … loyal customers & free advertising
- 10. ONLY 3 ORDERS?
- 11. Turning freefrom friendly will get in … new customers more revenues
- 12. How to inform customers EU regulation display information make information available at customer’s request inform customers in writing Belgian legislation inform customers verbally Yes, we Serve freefrom
- 13. Food service will need to learn about … the 14 allergens and any products thereof allergic reactions & its signs and symptoms the risk of cross-contact
- 14. Screen & adapt menus Organize staff & kitchen to eliminate cross-contact How to be prepared …
- 15. Want to catch those missed orders? Train staff so they know about the 14 allergens, allergic reactions, cross-contact etc. Screen menus to find some meals are already free from gluten, milk, egg, nuts, … & let your customers know Invite (potential) customers to make their freefrom requirements known upfront Be conscious of the 14 allergens when adapting your menu next time and try to offer allergic customers some choice Make freefrom meals so delicious that mainstream customers order them as well 1 2 3 4 5