Last week, a family of five walked into our restaurant asking for a meal that would accommodate their daughter's severe multiple allergies. Creating dishes free from all 14 EU-mandated allergens requires careful planning and strict protocols. But it's absolutely achievable without sacrificing flavor or profitability.
The 14 allergens you need to avoid
The EU requires that you can identify and avoid these allergens:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans (shrimp, lobster, crab)
- Eggs (also in pasta, mayonnaise, baked goods)
- Fish (also fish stock, Worcestershire sauce)
- Peanuts (also peanut oil, satay sauce)
- Soy (soy sauce, tofu, tempeh)
- Milk (butter, cream, cheese, lactose)
- Tree nuts (almond, hazelnut, walnut, cashew, etc.)
- Celery (also celery salt, bouillon cubes)
- Mustard (also mustard seed in spice blends)
- Sesame seeds (also in bread, tahini)
- Sulfites (preservative in wine, dried fruit)
- Lupine (beans, often in gluten-free flour)
- Mollusks (mussels, squid, snails)
⚠️ Watch out:
Allergens hide in unexpected places. Bouillon cubes typically contain celery, Worcestershire sauce has fish, and many gluten-free products include lupine.
Basic ingredients that are always safe
Build your dishes around ingredients that are naturally allergen-free:
- Meat: Pure beef, pork, lamb, poultry (without marinades)
- Vegetables: All fresh vegetables except celery
- Fruit: Fresh fruit (no dried fruit due to sulfites)
- Rice: Pure rice, rice flour, rice noodles
- Oils: Olive oil, sunflower oil, coconut fat
- Herbs: Fresh herbs, pure dried herbs (no blends)
💡 Example dish:
Grilled chicken fillet with roasted vegetables and rice:
- Chicken fillet: €3.20
- Zucchini, bell pepper, onion: €1.80
- Rice: €0.40
- Olive oil, salt, pepper: €0.30
Total food cost: €5.70 - Completely allergen-free
Preventing cross-contamination in the kitchen
Creating allergen-free dishes goes beyond ingredient selection. You must prevent cross-contamination at every step:
- Separate workspace: Use a clean cutting board that hasn't touched allergens
- Clean utensils: Wash knives, spoons and pans thoroughly or use dedicated equipment
- Gloves: Wear fresh gloves and change them frequently
- Preparation order: Make allergen-free dishes first, before handling allergens
⚠️ Watch out:
Fryer oil that's been used for gluten-containing items can't prepare gluten-free food. Same goes for grill plates where bread has been cooked.
Recipe development and flavor
After managing kitchen operations for nearly a decade, I've learned that allergen-free doesn't mean flavor-free. Focus on natural taste enhancers:
- Marinades: Olive oil with fresh herbs, garlic, lemon juice
- Vegetable stock: Make your own from onion, carrot, leek (skip the celery)
- Coconut milk: Creates creamy sauces without dairy
- Herbs and spices: Fresh basil, rosemary, thyme, paprika powder
💡 Example marinade:
Mediterranean chicken marinade (allergen-free):
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon oregano
- Salt and black pepper
Let chicken marinate for at least 30 minutes for optimal flavor.
Suppliers and purchasing
Work with suppliers who can provide detailed allergen information:
- Certification: Request allergen-free certificates for questionable products
- Ingredient lists: Always check complete ingredient lists, even for 'natural' products
- Production environment: Ask about potential cross-contamination in manufacturing
- Alternative suppliers: Have backup options for when standard products aren't available
Food cost and profitability
Allergen-free dishes don't need to cost more than regular options:
💡 Cost example:
Comparison of regular vs allergen-free main course:
- Regular: Pasta carbonara - €6.80 ingredients
- Allergen-free: Grilled salmon with vegetables - €7.20 ingredients
At a selling price of €24.50 (excl. VAT €22.48) this gives:
- Regular: 30.2% food cost
- Allergen-free: 32.0% food cost
Registration and documentation
Track which dishes are completely allergen-free and document your cross-contamination prevention methods. A food cost calculator (like KitchenNmbrs) lets you record which allergens are absent from each dish, so your staff has accurate information ready for guest questions.
How do you prepare a completely allergen-free dish?
Choose basic ingredients that are naturally allergen-free
Start with pure meat, fish, vegetables (except celery), fruit and rice. Check ingredient lists of all products, including herbs and oils. Avoid composite products like bouillon cubes and sauces.
Create an allergen-free workspace
Use clean cutting boards, knives and pans that haven't been in contact with allergens. Wear clean gloves and prepare allergen-free dishes first. Provide a separate fryer or grill plate if needed.
Develop flavor with natural ingredients
Make marinades from olive oil, fresh herbs and lemon juice. Make your own vegetable stock without celery. Use coconut milk for creamy textures. Test the dish thoroughly for flavor before adding it to the menu.
✨ Pro tip
Test your allergen-free dish 15 times with the same kitchen team before adding it to your menu. This ensures everyone knows the exact process and can execute it flawlessly during busy service periods.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Can I use gluten-free products for a completely allergen-free dish?
Not always. Many gluten-free products contain lupine beans or are manufactured in facilities that process other allergens. Always verify the complete ingredient list and production information.
How do I prevent cross-contamination in a busy kitchen?
Prepare allergen-free dishes first when all surfaces are clean. Use separate, labeled utensils and wear fresh gloves. Make sure your entire team understands these critical procedures.
Are allergen-free dishes always more expensive to make?
Not necessarily. Simple dishes with fresh ingredients can actually cost less than complex dishes containing expensive allergenic ingredients like nuts or shellfish.
What if a supplier can't guarantee their product is allergen-free?
Don't use that product for your allergen-free dishes. Find alternative suppliers who provide detailed allergen information and manufacturing process details. It's better to have fewer options than unsafe ones.
How do I train staff to handle allergen-free orders properly?
Create a specific protocol for allergen-free preparation and practice it regularly. Staff should know which ingredients are safe, how to prevent cross-contamination, and what to do if they're unsure about something.
Can I make one dish that works for all dietary preferences?
A completely allergen-free dish works for most dietary restrictions, but not all. Vegans can't eat meat or fish, and people with fructose intolerance need to avoid certain fruits.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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