The introduction of the Food Information Regulation (FIR) in 2014 and the standardization of nutritional labeling in 2016 have brought important new responsibilities for caterers. The FIR mandates that 14 allergens and any products derived from them must be clearly identified. This applies to both packaged and loose food items. We have compiled the most important facts to help you navigate the requirements of the Food Information Regulation (FIR).

Why must allergens be labeled?

The primary goal of the Food Information Regulation (FIR) is to ensure that people with allergies are informed about which of the 14 declarable allergens are present in a dish before they make a purchase, without needing to ask. This is intended to provide comprehensive protection against allergic reactions. Before the FIR was introduced, this only applied to packaged goods; since 2014, a uniform labeling requirement has been in effect across the EU, which specifically impacts caterers.

Who is the Food Information Regulation (FIR) intended for?

The Food Information Regulation (FIR) is designed to provide comprehensive protection for people with allergies or food intolerances. Since avoiding specific foods is often the only way for many allergy sufferers to prevent a reaction, the labeling of potential allergens is of great importance. While individuals are responsible for their own food when cooking at home, food labeling in restaurants, snack bars, and catering services is intended to protect them from accidental contact with allergens.

Which allergens must be labeled?

The Food Information Regulation (FIR) legally mandates the labeling of 14 specific allergens. These substances, as well as any foods derived from them, must be clearly identified and labeled for allergy sufferers. These include:

• cereals containing gluten, crustaceans, eggs, fish & peanuts
• soybeans, milk, nuts, celery, mustard & mustard seeds
• sulfur dioxide/sulfites, lupin & mollusks

What are allergens, food intolerances, and allergies?

With the goal of the Food Information Regulation (FIR) being to provide detailed protection for as many people as possible, the responsibilities for caterers have increased. Handling allergens, food intolerances, and allergies requires fundamental knowledge and training for all staff. Ideally, they should be able to provide information about all dishes or at least know where the labeling can be found.

• Allergens: An allergen is a substance that can trigger hypersensitivity reactions (allergic reactions) via the immune system. Most are proteins or protein compounds. Upon contact with these allergens, the immune system produces specific antibodies. The allergens listed in the Food Information Regulation (FIR) are "food allergens" that enter the body through ingestion.
• Allergy: An allergy is essentially an overreaction of the immune system to harmless foreign substances in the environment. Reactions to foods, for example, can be very diverse: shortness of breath, swelling, or severe skin itching are typical signs of an allergy. Others include gastrointestinal issues, hives, or circulatory problems. In rare cases, an allergy can even be life-threatening.
• Food intolerance: According to the scientific definition, food intolerance or food intolerance reactions refer to toxic reactions, such as food poisoning, or non-toxic reactions, such as various intolerances. Lactose and gluten intolerance are the most well-known non-toxic bodily reactions.

Traces of allergens do not need to be labeled

The difficulty of dealing with allergens is highlighted by the fact that traces of allergens do not need to be labeled. Unintentional contamination of a dish with the aforementioned allergens or cross-contamination during manual preparation cannot be ruled out by caterers. The Food Information Regulation (LMIV) therefore stipulates that allergens only need to be labeled if they are added to dishes as a direct ingredient.

"Big 7" nutritional table

An important aspect that comes with the introduction of the Food Information Regulation (LMIV) is the nutritional table for the so-called "Big 7." Energy value, fat, saturated fatty acids, carbohydrates, sugar, protein, and salt must be made available to customers in a nutritional table. If vitamins and fiber are stated on the packaging, these must also be included in the nutritional table.

Additives must be labeled

Additives are often overlooked, but these must also be clearly labeled for guests/customers. Colorings, preservatives, antioxidants, flavor enhancers, milk protein, sweeteners, and many others are usually listed as numbers next to the dishes and identified in a separate list.

What impact does the LMIV have on catering?

• For catering, this means that allergen information must be up-to-date for every event, clearly visible, easily accessible, and provided to guests without them having to ask.
• In the event of questions or uncertainties, those responsible and staff should be able to provide further information and clarification.
• Catering staff should be trained regarding allergens, allergies, and food intolerances. Furthermore, first aid training would be useful in case it becomes necessary.
• Caterers should provide contact information so that potential questions can be clarified.
• Before an event, information could be obtained from the client as to whether there are any guests with allergies or food intolerances.

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Food intolerances, allergies, and allergens are topics that require both proper handling and a bit of sensitivity; after all, you don't want to make your guests feel uncomfortable because of a potential allergy. That is why we want to provide helpful support with articles like this one and others.

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