Allergy Alternatives for Commercial Kitchens & Restaurants

Studies show that nearly 2% of adults and roughly 5% of young children suffer from food allergies. While most people with food allergies know what to steer clear of when eating out at a restaurant, it’s important that you’re aware of the ingredients in the meals you serve. Learn about these dairy, meat and even nut allergy alternatives and substitutes for commercial kitchens to provide a safer option for those with serious food allergies.

Dairy Sensitivity Alternatives

For customers that have a dairy or lactose intolerance, it’ll be beneficial to offer dairy substitutes. This way, they can still enjoy the delicious foods and drinks your restaurant has to offer. Here are just a few options to consider:

• Oat milk


• Soy milk


• Almond milk


• Coconut milk


• Rice milk


• Hemp milk

Meat Alternatives

Whether you have a sensitivity to certain meats or you’re vegan, there are plenty of meat alternatives available out there to give customers the great taste they’re looking for without the side effects:

• Mushrooms


• Chickpeas


• Tofu


• Beans


• Jackfruit


• Textured vegetable protein

Nut Allergy Alternatives

There are plenty of ways to get that same flavoring that nuts offer without actually using them. Here are a few healthy and safe alternatives to nuts that you can offer those with allergies:

• Sunflower or pumpkin seeds


• Beans or chickpeas


• Cookie butter


• Tahini


• Flax seeds


• Chia seeds

Food Allergy Best Practices in a Commercial Kitchen

Another important aspect of keeping customers with nut allergies safe is by practicing safe food handling in the kitchen. Here’s how you can keep your customers protected from food allergens:

• Sanitize properly – Make sure everyone in the kitchen is washing, rinsing and sanitizing equipment after handling a food allergen. Additionally, your staff should change gloves and wash their hands thoroughly before coming into contact with other foods.


• Separate equipment – Keep some equipment separate from the rest used regularly to ensure that there’s no cross-contamination. It’s also important to note that fryers, grills, blenders and more can contain allergens if not cleaned properly.


• Establish a serving plan – Have a way to mark the plate that’s being served to someone with a food allergy as to not mix it up with someone else’s dish.


• Better understand the allergies – Do some research to get a better idea of what types of food allergies there are and how you can keep those customers safe when eating at your restaurant.

In addition to the tips above, be sure to go through your menus to see where you can make adjustments. Is there a section for gluten-free items? Can you adjust your catering menu to accommodate those with food allergies? Take a closer look at the items you offer to see if you can adjust the menu or create a space where those items can be safely prepped and served.