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Common food allergens restaurants should know

You should know the typical food allergies in your staple pantry ingredients if you own a restaurant or cafe.

According to statistics, 30,000 restaurant patrons are taken to emergency rooms yearly due to food allergies. In addition, 5% of newborns and young children and 2% of adults in the US have common food allergies.

You can prevent emergencies at your establishment by being aware of the common food allergies in your components.

The good part is that you can inform your clients about the allergen warnings on your recipe dishes thanks to a restaurant digital QR code menu software.

For instance, if consumers choose to eat at your establishment, they can quickly scan a QR code menu, explore the online ordering page, and view the menu items. Due to the restaurant’s digital QR code menu software feature, they will be aware of any ingredient warnings in these items.

It will be easy for your consumers to decide what to want and to make a timely payment.

Continue reading to learn more about common food allergies.

List of common food allergies

  1. Dairy milk

Dairy milk is one of the infants’ and young children’s most common food allergies. These individuals are lactose intolerant and avoid milk from cows and other domestic animals.

You can avoid lactose intolerance emergencies in your restaurant by updating the ingredient warnings like buttermilk, cheese, and pudding. You can also add to the list: caramel, chocolate, ice cream, and milkshakes.

Keep your customers informed about the ingredients of your dishes by including this item as a food allergen.

  • Eggs

Many people have egg allergies. However, note that some customers are only allergic to egg whites. But some are allergic to eggs, like egg whites and their yolk.

According to a recent meta-analysis, 0.5-2.5% of young toddlers are thought to be allergic to eggs globally. It is 0.2% globally and 0.5% in the UK for adults.

If you use eggs in your dishes, let your customers know. Even though cakes, cupcakes, and other pastries frequently include eggs, you can create no-bake pastries to offer your clients prone to egg allergies.

You can also update your entrée dishes that include eggs in them.

  • Crustaceans

Crustaceans are common food allergens to most customers. This includes crabs, prawns, lobsters, crayfish, and others. Adults are most likely to have severe reactions to crustaceans.

It is essential to update the ingredients of your dishes and include crustaceans as one of your ingredient warnings. Crustaceans are most found in Asian cuisines and other foods with fish sauce flavors.

  • Fish

While others are allergic to crustaceans, some are also allergic to fish. And unfortunately, some consumers are allergic to both crustaceans and fish.

Due to their affordability and accessibility, finned fish, such as tuna, halibut, cod, and tilapia, are a prominent source of allergy-related incidents in adults.

Worcestershire sauce, several barbecue sauces, Caesar salad, and jellies are a few odd items that contain the offending fish protein that causes the reaction.


A well-informed and updated interactive restaurant menu is your common defense in informing customers about your ingredient warnings.

Consider including the abovementioned common food allergens in your menu to avoid anaphylactic and allergy emergencies in your establishment.

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