5 Reasons to Get AllerCheck’d by Fall
Summer is the ideal time for foodservice teams to get ahead of a busy fall ahead. With travel, events, and increased dining activity, many operations are already picking up, and the pace will only continue…
FASI 2026: Advancing Allergen Safety, Together
The 2026 Food Allergy Symposium for Industry (FASI) event brought together more than 125 attendees and more than 35 speakers from across foodservice, healthcare, manufacturing, and advocacy for two powerful days focused on one shared…
Why Foodservice Professionals Should Attend FASI at Boston University This March
Food allergy regulations are evolving at a pace that many foodservice operators are struggling to keep up with. From new state-level legislation to heightened enforcement and liability standards, the margin for error is shrinking fast.…
What California’s SB 68 Means for the Future of Dining Out
Food allergies affect more than 33 million Americans, and that number continues to climb year over year. For many, dining out is a calculated risk and one that too often ends badly. In fact, one…
Coconut and Tree Nut Allergies: 5 Things You Need to Know After the FDA's 2025 Change
For years, parents have stood in grocery store aisles, squinting at food labels and wondering: Is my child with a tree nut allergy safe to eat this coconut product? If you've been one of those…
Meeting the MAHA Challenge: How Certified Free-From Colors Give Brands a Competitive Edge
In the age of Make America Healthy Again (MAHA), people are paying closer attention than ever to what’s actually in their food (and what’s not). So, when Walmart announced it would remove synthetic dyes and…
Clear Labels, Stronger Trust: How Certified Free From™ Is Setting a New Standard
Today’s shoppers are more informed and more vocal than ever about what they expect from the food they buy. For families navigating food allergies, sensitivities, or simply trying to avoid certain additives and dyes, a…
How AI Is Helping Train Smarter Without Cutting Corners
At MenuTrinfo®, we've been leaders in food allergy training for years. Through our AllerTrain® suite of courses, we’ve helped thousands of foodservice professionals, from chefs to servers to corporate trainers, understand how to safely accommodate…
The Allergen-Free Bagel That Doesn’t Compromise on Taste
By Michelle Carfagno, Founder and CEO, The Greater Knead This June, The Greater Knead turns 13—marking over a decade of dedication to greater taste, greater ingredients, and greater trust for the gluten and allergen-free community.Our…
When Trust Is Broken By A Food Allergy Tragedy, It’s Time For Change
By Gayle Rigione, CEO and Co-Founder, Allergy Force I heard Betsy Craig of MenuTrinfo speak at a bloggers conference in 2018. I was riveted by her story of facing down a debilitating, most often life-ending,…
How MenuTrinfo® Earned ISO Accreditation and Why It Really Matters
In early 2020, as the world grappled with the COVID-19 pandemic, MenuTrinfo® made a pivotal decision: to pursue ISO/IEC 17065 accreditation for our Certified Free From® (CFF) program. What began as a response to global…
Full Circle: Advocacy, Grief, and a New Chapter with Certified Free From™
I always come back to my why. I can’t lie—my “why” kicks my ass some days. The weight of it......But this—this feels like the beginning of something new.
