Veganuary, the annual campaign encouraging people to adopt a plant-based diet during January, provides an excellent opportunity for food service businesses to explore plant-based options. It not only supports sustainability but also promotes inclusivity by seemingly catering to those with food allergies and intolerances. However, with the growing popularity of vegan products comes the need for increased vigilance in managing hidden allergens and transparent communication with customers.
This high-profile awareness month serves as an incentive for caterers to innovate with plant-based dishes, reducing reliance on meat and fish while creating diverse and appealing menu options. By incorporating plant-based proteins, vegetables, legumes, and grains, food establishments can offer wholesome meals that resonate with a broader audience, including vegans, vegetarians, flexitarians, and those with dietary restrictions.
Vegan foods are often perceived as safe options for individuals avoiding allergens like milk, crustaceans, and fish. For example:
- Those with lactose intolerance or dairy allergies may opt for plant-based alternatives like almond milk, soy milk, or vegan cheese.
- Individuals allergic to seafood, including crustaceans, may feel reassured by vegan dishes that exclude animal products entirely.
However, it is essential to recognise that vegan does not automatically mean allergen-free. Many vegan substitutes, such as cheese alternatives, often use coconut or tree nuts, which are common allergens. Additionally, cross-contamination risks and “may contain” statements on packaging must be taken into account.
The rise of prepared vegan foods, such as plant-based cheeses, sausages, and ready meals, has made it easier for caterers to include vegan options. However, these products may contain or come into contact with allergens like:
- Coconut, a frequent ingredient in vegan cheese.
- Tree nuts, used in sauces or as dairy substitutes.
- Soy, present in various plant-based proteins.
- Legumes, such as pea protein, which some individuals may react to.
Moreover, prepared vegan foods can legally include “may contain” statements for milk, crustaceans, and other allergens due to shared production facilities. This underscores the importance of careful review and communication.
To ensure the safety and confidence of customers, food service providers must adopt proactive measures:
- Thorough Label Checks:
- Carefully read ingredient lists and allergen statements on vegan products before incorporating them into menus.
- Verify any “may contain” warnings and understand the risks associated with cross-contamination.
- Detailed Allergen Communication:
- Provide comprehensive allergen information on menus and in allergen information packs.
- Highlight potential allergens in vegan dishes, such as coconut or soy, to help customers make informed choices.
- Training for Staff:
- Train kitchen and service staff to understand allergen risks and handle ingredients appropriately to prevent cross-contact.
- Educate staff on the nuances of vegan labelling and allergen declarations.
- Customer Engagement:
- Encourage customers to disclose allergies or intolerances when ordering.
- Offer reassurance through clear and accessible allergen information.
Veganuary presented an exciting opportunity for the food service industry to embrace plant-based innovation while prioritising safety and inclusivity. By carefully managing allergens and ensuring transparent communication, caterers could create menus that not only celebrated plant-based eating but also accommodate dthe needs of all diners. This commitment not only enhances customer satisfaction but also strengthens trust and loyalty in an increasingly health-conscious and diverse market.
By taking these steps, food service providers can make, not only Veganuary but every month, a positive experience for everyone, fostering a dining environment where inclusivity, and safety go hand in hand.
Julian Edwards, CEO, Allergen Accreditation
