Allergen information in pubs is necessary

By Lesley Foottit

- Last updated on GMT

Diners: demand for allergen information on the rise
Diners: demand for allergen information on the rise

Related tags: Allergy

Pub operators need to respond to the rise of food allergies and intolerances, according to foodservice consultancy Horizons.

Director of marketing and business development Emma Read told delegates at last week’s Food Drink Innovation Network ‘Annual FreeFrom Allergy and Intolerance Summit that 27% of Horizons’ Menurama brands now have gluten free options, which is up from 21% in summer 2010.

She added that ‘free-from’ is something that customers expect when eating out and will become more of a focus when allergen legislation comes into effect in December next year.

Meanwhile, Horizons’ Menurama Summer 2013 report has revealed that while tomato-based sauces are still the most popular, more main courses are being served with Mexican sauces, such as sour cream and salsa as the trend for Mexican food becomes more mainstream.

More dishes are being served with a choice of sauces as brands allow consumers to customise their food to their own tastes.

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