Beware these hidden allergens

Rachel Begun

Photo: Thinkstock

When I was a corporate dietitian in foodservice back in 2002 we were just starting to experience the increased prevalence in food allergies. At the time, the Food Allergen Labeling and Consumer Protection Act (FALCPA) hadn’t been passed yet and foodservice training and education were rare.  

We’ve come a long way since then. It is much easier today to identify the top eight food allergens due to better food labeling, but hidden allergens and dangers still remain. Consider the following to ensure the safety of your customers and make your meals more accessible to all.

Eggs
•    Egg substitutes can contain egg whites, so be sure to read labels and let your customers know.
•    Some imitation seafood brands contain eggs.
•    Certain wineries use egg whites to clarify their wines. This is important to know if you cook with and/or serve wine.

Soy
•    Preprepared hamburger patties may contain soy, so check the ingredients label.
•    Smoothie bars are all the rage. Be sure to check protein powders, as soy protein is a common ingredient (as well as other potential allergens).
•    Carob is a chocolate substitute. Customers with a soy allergy may react to other legumes so it’s best to avoid serving them carob.

Milk
•    Canned tuna may contain casein, a milk protein.
•    Kosher Pareve certification does not guarantee that the product is milk-free.  

Peanuts
•    There is a strong likelihood for people with peanut allergy to react to lupine or lupin bean due to cross-reactivity. This legume is not commonly used in products made here in the United States, but it is common in imported products.

Tree Nuts
•    Pink peppercorns are in the same family as cashews and may be a risk for customers with cashew allergy.
•    Hand soaps and lotions often contain nut oils. Purchase nut-free brands for use by back- and front-of-the house associates.

Fish
•    Imitation fish products can be made with fish ingredients.
•    Worcestershire sauce also often contains fish.

Shellfish
•    Commercially prepared fish stock or bouillon may contain shellfish ingredients.
•    FALCPA legislation doesn’t consider mollusks to be a major allergen and, therefore, these foods aren’t required to be disclosed on product packaging. Be sure associates know which foods fall within the category of mollusks (e.g., clams, mussels, scallops and oysters) so they can identify their presence on ingredients statements.

Wheat
•    Soy sauce made here in the United States almost always contains wheat (and, therefore, gluten). Know the allergen status of soy sauce alternatives, as they are all over the map with respect to whether they contain wheat. Tamari may or may not contain wheat. Nama shoyu or shoyu does contain wheat.