Know Common Food Allergens

to Prevent Serious Health

Consequences
Past and Current Trends in
Food and Beverage
Past Trends

1. Farm-to-Table Movement
○ Focus on locally sourced, fresh, and organic ingredients.
○ Popularity of farmer's markets and community-supported
agriculture (CSA).
2. Fusion Cuisine
○ Combining elements from different culinary traditions (e.g.,
Korean tacos, sushi burritos).
3. Superfoods
○ Ingredients like quinoa, kale, chia seeds, and goji berries
became dietary staples.
4. Gluten-Free and Low-Carb Diets
○ Driven by health trends like keto, Atkins, and awareness of
celiac disease.
5. Third-Wave Coffee
○ Artisan coffee shops emphasizing single-origin beans and
meticulous brewing techniques.
6. Molecular Gastronomy
○ Science-inspired culinary techniques (e.g., foams, spheres,
and nitrogen-frozen dishes).
7. Plant-Based Alternatives
○ Early emergence of meat substitutes like tofu, tempeh, and
later, seitan.
Current Trends

1. Plant-Based and Vegan Options

○ Expansion of plant-based meat (e.g., Beyond Meat, Impossible
Foods).
○ Focus on dairy-free alternatives (oat, almond, and pea milks).
2. Sustainability and Zero-Waste
○ Emphasis on reducing food waste, using whole ingredients, and
upcycled food products.
○ Edible packaging and compostable materials are gaining traction.
3. Functional Foods and Beverages
○ Products with health benefits, such as kombucha, adaptogenic
drinks, and gut-health-friendly options like kefir.
4. Global and Regional Flavors
○ Popularity of cuisines like Middle Eastern, West African, and
Filipino.
○ Focus on authentic flavors and spices, such as harissa, za’atar, and
ube.
5. Convenience with Quality
○ Rise of meal kits, ready-to-eat (RTE) options, and gourmet frozen
meals.
○ Smart kitchen appliances integrating with meal preparation.
 6. Alcohol-Free Beverages

○ Growth in mocktails and alcohol-free spirits (e.g., Seedlip, Lyre’s).

○ "Sober curious" movement encouraging mindful drinking.

7. Personalized Nutrition

○ Customized diets based on DNA, microbiome testing, and wearable health tech.

8. Hyperlocal Ingredients

○ Urban farming, hydroponics, and vertical gardens integrated into restaurant

concepts.

9. Cultural Resurgence of Indigenous Foods

○ Revival of heirloom grains, traditional cooking methods, and native ingredients.

10. Tech-Driven Dining

● AI-powered menu suggestions, automated kitchens, and robotic servers.

● Contactless ordering and payment systems.
TYPES OF MENUS
Types of Menus

1. À la Carte Menu
○ Dishes are listed individually with separate pricing.
○ Flexibility to cater to dietary needs by offering customizable options.
2. Table d'Hôte Menu
○ A fixed-price menu with a set number of courses.
○ Allergen-friendly variations must be communicated ahead of time.
3. Prix Fixe Menu
○ Similar to table d'hôte but often offers a preselected, chef-curated menu.
○ Highlighting allergen-free alternatives can enhance accessibility.
4. Cycle Menu
○ A rotating menu typically used in institutions (hospitals, schools).
○ Requires careful allergen labeling for consistency across days.
5. Static Menu
○ A permanent menu with minimal changes (e.g., fast food).
○ Detailed allergen information is vital due to the standardized offerings.
6. Seasonal Menu
○ Changes with ingredient availability or seasonal themes.
○ Allergen adaptations should be updated frequently.
7. Tasting Menu
○ Multiple small portions of dishes, often chef-selected.
○ Allergen accommodations require close coordination between chefs and
diners.
Types of Food and Beverages for Special Needs
 A. Special Dietary Requirements
These accommodate health-related, lifestyle, or personal
choices:
Gluten-Free
Low-Carb/Keto-Friendly High-Protein Diets
● Foods: Quinoa bowls, rice noodles,
gluten-free bread, and baked goods. ● Foods: Grilled chicken, quinoa,
● Foods: Zucchini noodles, cauliflower rice,
● Beverages: Gluten-free beer, distilled protein bars.
bunless burgers.
spirits (e.g., vodka, rum), smoothies.
● Beverages: Unsweetened tea, bulletproof ● Beverages: Protein shakes,
coffee, sparkling water. Greek yogurt smoothies.
Dairy-Free/Lactose-Free
Low-Sodium Nut-Free
● Foods: Coconut-based curries, almond
yogurt, cheese alternatives.
● Foods: Fresh vegetables, unsalted nuts, grilled ● Foods: Nut-free baked goods,
● Beverages: Almond milk, soy milk, oat
lean proteins.
milk lattes. sunflower butter sandwiches.
● Beverages: Fresh fruit-infused water, herbal
● Beverages: Fruit juices, seed
teas.
Plant-Based/Vegan milk (e.g., sunflower milk).
Sugar-Free/Diabetic-Friendly
● Foods: Tofu stir-fry, jackfruit tacos, vegan
pasta dishes.
● Foods: Stevia-sweetened desserts, whole-grain
● Beverages: Kombucha, plant-based
options, lean proteins.
protein shakes, vegan hot chocolate.
● Beverages: Sugar-free iced tea, black coffee,
sparkling water.
 B. Special Cultural Needs
These respect traditions, religious practices, or cultural preferences:

Halal Buddhist (Vegetarian)

● Foods: Halal-certified meat dishes, ● Foods: Tofu stir-fries, steamed buns, miso soup. Indigenous/Native Foods
biryani, lentil soups. ● Beverages: Herbal teas, barley water.
Foods: Blue corn tortillas, wild rice, bison
● Beverages: Non-alcoholic drinks,
Ayurvedic Diets dishes.
Zamzam water.
● Foods: Kitchari, spiced lentils, ghee-based recipes. Beverages: Traditional teas, fermented
Kosher drinks like chicha.
● Beverages: Golden milk (turmeric latte), herbal
tonics.
● Foods: Matzo ball soup, challah bread, Fasting or Feast-Specific
kosher-certified meats. Ethnic and Regional Preferences
● Beverages: Kosher-certified wines, grape Foods:
juice. ● Foods:
Ramadan: Dates for breaking the fast,
○ Middle Eastern: Falafel, tabbouleh,
Vegetarian (Cultural or Religious) lentil soups.
hummus.
○ African: Injera with stews, jollof rice.
Lent: Fish dishes, meatless recipes.
● Foods: Paneer tikka, vegetable samosas, ○ Asian: Sushi, dim sum, pho.
caprese salad. ● Beverages:
Beverages: Fresh juices, rose water
● Beverages: Lassi (yogurt drink), fresh ○ Matcha tea (Japan), tamarind juice (Africa),
drinks.
fruit juices. chai (India).
FOOD ALLERGENS