Our cookies give you a great online experience and make our website work. We also use cookies to see how our website is used and help provide tailored online content.

When you consent to cookies, collected data may be used to profile you. This means that information collected using cookies may be linked back to other data Kafoodle holds about you (whether you are a Kafoodle customer or have otherwise provided personal data to Kafoodle).

By clicking "Accept All Cookies", you agree to the storing of cookies on your device to enhance site navigation, analyse site usage, and assist in our marketing efforts. Click "Preferences" to manage your cookie preferences.

View our Privacy Policy for more information.
/Glossary Term

Food Allergen


A food allergen is a protein or compound present in certain foods that can trigger an immune system response in sensitive individuals. This reaction can range from mild symptoms like itching and hives to severe, life-threatening conditions such as anaphylaxis.


  1. Public Health: Allergic reactions to food allergens can result in severe health complications and, in extreme cases, death. Awareness of food allergens is crucial for public safety.
  2. Consumer Trust: Transparency about allergen content builds trust with customers, which is key for customer retention and brand reputation.
  3. Legal Compliance: Many countries have stringent laws requiring the disclosure of food allergens on labels and menus, non-compliance of which can result in legal action.

Why Businesses Need to be Aware:

  1. Safety Protocols: Businesses in the food service, hospitality, and catering sectors must develop and implement protocols to avoid cross-contamination of allergens.
  2. Staff Training: Staff should be educated on how to handle food safely to prevent allergen cross-contamination and should be capable of informing customers about the allergen content in dishes.
  3. Menu Design: Menus should be planned to include allergen-free options, and allergen information should be clearly indicated.
  4. Customer Service: Well-informed staff can provide better advice to customers with food allergies, enhancing the dining experience and reducing the risk of allergic reactions.

Labeling Requirements:

In most countries, food products that contain certain common allergens are required by law to list them on the packaging. These common allergens often include, but are not limited to, nuts, soy, milk, eggs, wheat, fish, and shellfish.

Laws and Regulations by Country:

  1. United States: The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that all packaged food products clearly identify the eight major food allergens.
  2. European Union: EU regulations necessitate that 14 major allergens be clearly labeled on pre-packaged foods and also indicated on menus in food service establishments.
  3. Canada: The Canadian Food Inspection Agency mandates the labeling of priority allergens, gluten sources, and added sulphites on most pre-packaged foods.
  4. Australia: The Food Standards Code specifies that certain allergens must be declared on the label of packaged and unpackaged foods.
  5. Japan: Japan has its own list of specified allergenic ingredients that must be indicated on food labels.

Other Important Information:

  1. Cross-Contamination: Even if an item does not contain allergens as an ingredient, cross-contamination can occur during preparation, cooking, or serving. This needs to be clearly communicated to customers.
  2. Custom Orders: Businesses should be prepared to customize orders for customers with food allergies, when possible.
  3. Technology: Some establishments use technology like apps or QR codes to provide detailed allergen information to customers.
Ready to get started?

Create your first recipes free for the next 7 days or get shown around the system by us.

kafoodle free trial
Free trial

Contact us directly with any query for a quick response.

book a demonstration of kafoodle
Book a demo

A personalised demonstration from a sales team member.