European Directive on allergens and intolerances
From 13 December 2014, the transparency in the menus, in compliance with European Regulation 1169 of 2011, has become an obligation, already applied by other EU states. In Italy there are eight million people with allergies to foods, half of these risks his life to anaphylactic shock if they eat what is forbidden.
View from the customer dining out with food allergies or celiac disease is not always easy. Always need careful planning, the restaurant staff must be flexible in the kitchen and you have to keep good practice, a combination that often does not work.
Beyond the directive correct practice in this regard is that the information that passes from the need of the customer, who will feel considered and protected, to the awareness of the staff room until you get to the kitchen, which will prepare the dish according to the information
This practice, relatively easy to adopt, temporarily replaces the mention in the menu of the allergens in every dish.
The positive factors of this behavior are: The customer feels protected, the image of the restaurant comes out a winner, in case of problems you will have a written document from the customer, errors in the kitchen or dining room are reduced.
The final solution remains that of the menu or accompanied by one or more pages which discussion will signal the presence of any allergens.
Transparency of the ingredients, even if hidden in the folds of conservation, such as sulfites to polish fruits and vegetables or those of white wine, the lactose in meats, sugar bread, egg lysozyme that enriches the grana padano but not the cheese. In short, the restaurateur will explore and document this.
Let's see an example:
Ingredients: rice, olive oil, shallots, champagne, vegetable broth, Parmesan, provolone, salt, butter.
WARNING plate contains the following allergens: Celery, butter.
In this case an allergy to celery can not order the dish. "Unless the field vegetable broth was prepared without celery"
Among the foods are the primary cause of allergy plants 72% (fruits, vegetables, tomatoes, etc.), crustaceans and molluscs 13%, 4% fish, eggs 3%, 3% milk, cereals 2%, 1% meat, and anisakis Snails & lt; 1%. The more severe clinical pictures are caused by allergy in primary and shellfish, cereals, eggs and plant foods such as sesame seeds, spinach, avocado, peanuts and seeds.
Pediatric cow's milk, eggs, wheat, soy, fish and peanuts, are responsible for about 90% of allergic reactions to foods. (Source Ministry of Health)
Here is the list of the "first" 14 foods or products causing allergies or intolerances:
- Cereals containing gluten (Ie wheat, rye, barley, oats, spelled, kamut or their hybridised strains) and products thereof, except:
a) glucose syrups made from wheat, including dextrose, and related products, as long as the process does not immediately increase the level of allergenicity assessed by the EFSA for the relevant product from which they are derived;
b) wheat based maltodextrins and derivatives, as long as the process does not immediately increase the level of allergenicity assessed by the EFSA for the relevant product from which they are derived;
c) glucose syrups based on barley;
d) cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages.
- Crustaceans and products thereof.
- Eggs and egg products.
- Fish and products thereof, except:
a) fish gelatine used as carrier for vitamin or carotenoid preparations;
b) gelatine or Isinglass used as fining agent in beer and wine.
- Peanuts and products thereof.
- Soybeans and products thereof, except:
a) refined soybean oil and fat products and derivatives, as long as the process does not immediately increases the level of allergenicita` evaluated by EFSA for the relevant product from which they are derived;
b) natural mixed tocopherols (E306), tocopherol D-alpha tocopherol, natural Dalfa natural tocopherol succinate D-alpha natural soy;
c) vegetable oils derived phytosterols and phytosterol esters from soybean;
d) plant stanol ester produced from vegetable oil sterols from soybean.
- Milk and milk products, including lactose, except:
a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages;
- Nuts, ie Almond (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans (Carya illinoiesis (Wangenh) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), Queensland nuts (Macadamia ternifolia) and products thereof, except for nuts used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages.
- Celery and products thereof.
- Mustard and products thereof.
- Sesame seeds and products thereof.
- Sulphur dioxide and sulphites in concentrations greater than 10 mg / kg or 10 mg / l as SO2.
- Lupins and derived products.
- Molluscs and products thereof;
The News: The framework provided by the journalist Andrew Curry for the New York Times, toured northern Italy "Liguria and Piedmont" to test the restaurants as celiac ensued a positive image, defining Italy's paradise celiac.