The FDA has officially defined gluten-free labeling. The FDA published regulations to define the term “gluten-free” for food labeling on August 5, 2013. This ruling will provide a uniform standard definition for “gluten-free.” Some highlights from the final rule for labeling foods “gluten-free” include: - To use the term “gluten-free” the presence of gluten in the food must be less than 20 parts per million. - The final rule applies to all FDA-regulated foods and excludes foods regulated by the ... Full Article
Answering Your Customers’ Nutrition Questions
Nutrition Customer Support “Is your potato cheese soup vegetarian?” “Why aren’t your chips and salsa on your gluten-free menu?” “My son has a soy allergy. Do you fry your fries in soy oil? If so, does it contain soy protein?” “If I leave the cheese and sauce off your BBQ Bacon & Swiss Burger, how many calories would it be?” “Potatoes are usually high in fiber, but your potato skins are only showing 2 gram of fiber per serving. Is that correct?” Are you equipped to answer questions like ... Full Article
Allergen Tracking Software Launched
Restaurants can better serve their customers with new allergen tracking software On The Menu (www.otmenu.com), a food manufacturer and restaurant consulting firm, announced today the launch of TAG—Tracking Allergens & Gluten™. The proprietary web-based system identifies allergens and gluten in menu items and helps restaurants better serve guests with food sensitivities. With the growing number of food allergies and sensitivities, the demand for restaurants to accommodate these dietary ... Full Article
Eating Out with Celiac Disease
Challenges of Eating Out with Celiac Disease Eating out with celiac disease can be a challenge for those with the condition. Although efforts are made to accommodate their needs, but sometimes errors occur and oversights are made. The complaints we hear from restaurant patrons with celiac disease and gluten-related disorders are often of similar nature. "I was in the middle of eating my salad at a restaurant and discovered crouton crumbs. And this was after I specifically asked the staff to ... Full Article
Avoid Gluten Cross Contact in a Restaurant Kitchen
In On The Menu’s eight years of nutrition consulting for restaurants we have seen a dramatic growth in the demand for allergen-/gluten-free restaurant meals. Making sure meals are free of allergens and gluten has added to the restaurant industry’s food safety concerns. The first step we take at On The Menu is to identify allergens and gluten contained in the restaurant food. We use our proprietary software, TAG—Tracking Allergens and Gluten in restaurant foods, to identify allergens, gluten, and ... Full Article
