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…
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.…
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…
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…
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…
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…
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…
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…
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,…
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…
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.
Today’s average consumer is more informed and concerned than ever before about what goes into their food. As transparency becomes a growing priority, brands are being held accountable for the claims they make on product…
