Consumer Preferences for Written and Oral Information about Allergens When Eating Out

Area of Science:

• Food science
• Consumer behavior
• Public health

Background:

• Food allergic (FA) and intolerant (FI) individuals face significant challenges dining outside the home due to limited allergen information.
• European legislation (effective Dec 2014) mandates allergen information for non-prepacked foods.

Purpose of the Study:

• To identify food allergic/intolerant consumers' preferences for written and verbal allergen information when eating out or ordering takeaway.
• To understand the practicalities and challenges faced by FA/FI consumers in accessing reliable allergen data.

Main Methods:

• In-depth interviews conducted with 60 FA/FI adults and 15 parents/carers of FA/FI children.
• Qualitative analysis of consumer preferences and practices regarding allergen information provision.

Main Results:

• Consumers overwhelmingly prefer written allergen information initially, supplemented by credible verbal communication.
• Adequate written information builds trust for subsequent verbal interactions; limited written data leads to reliance on social cues and avoidance strategies.
• A dynamic interplay between written and verbal information is crucial for a positive dining experience.

Conclusions:

• Legislators and food providers should offer clear written and verbal allergen information, alongside staff training.
• Proactive, allergen-aware staff are essential for building consumer confidence.
• Improved allergen information provision empowers FA/FI consumers, enhancing their dining experiences.