Food allergen guide for professional catering
Our food allergen guide for professional catering can help your business comply with the new Food Information to Consumers (FIC) legislation. It includes simple descriptions of the 14 allergens and products that contain them and practical advice to help your business adapt.
Guide to gluten-free
- Simple hints and tips on how you can create gluten-free dishes
- Cross contamination checklist for kitchen preparation
- Everything you need to know about coeliac disease
Gluten-free masterclasses
KNORR Gravy and Phil Vickery have teamed up to run a series of gluten-free masterclasses, including recipe demos, tips and advice for you.
View our gluten-free product list
We have a range of ingredients that are gluten-free. Make sure you have dishes on your menu that are suitable for guests with an intolerance to wheat.
Tips to ensure allergen legislation
Food allergens and food intolerances carry too much risk so correct food labelling is vital. With our tips you can make sure you follow allergen legislations and provide your guests with all information needed.
- Assign an allergen expert for each shift who can answer questions on food allergens and intolerances.
- Label food allergens on the menu to help those with allergies.
- Be sure to identify allergens in cooking methods too, such as oils or dressings.
- Keep information on food allergens on your website up to date.
- Have a statement on the menu of what allergens a dish contains or display in a clear visible place.
- Have an alternative dish that guests can enjoy in spite of their allergies or intolerances, for example a gluten free dish.
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