Allergen Disclosure for Dining Experiences Act Knowledge Hub
Stay informed with the latest insights, guidance, and expert analysis on food regulations, allergen compliance, and evolving legal requirements affecting the foodservice and hospitality industry.
From allergen disclosure requirements under the ADDE Act to wider food labelling and safety developments, our blogs break down key topics into clear, actionable guidance for operators, compliance teams, and industry professionals
Restaurant food regulations in the US are not governed by one single federal rulebook. Instead, restaurants operate within a layered system: federal agencies provide model guidance, states adopt or adapt those rules, and local health departments enforce them through...
Winning Through the Great Profit Squeeze 12 Learnings from the Nutritics x Leanpath webinar, March 2026 Panellists: Billy Brewer, COO, Sonny’s BBQ Chris Greve, Senior VP, Forefront Health Stephen Nolan, CEO, Nutritics Andrew Shakman, CEO, Leanpath Executive Summary US...
Key Takeaways: The ADDE Act (SB-68) applies to foodservice brands operating 20 or more US locations under the same name, with at least one site in California, serving a substantially similar menu. Coverage is based on the total US location count, not just California...
Allergen disclosure on restaurant menus is becoming a regulatory requirement, not just a best practice. In California, the ADDE Act (SB-68) requires foodservice chains with 20 or more US locations to identify the nine major allergens on menus by July 1, 2026. This...
Allergen disclosure requirements for US restaurants come from multiple regulatory layers. Federal law defines which allergens must be identified. State laws like California's ADDE Act (SB-68) are raising the standard by requiring written, item-level disclosure...
Your menu is the most visible part of your restaurant. The data behind it is not. Ingredient records, recipe files, allergen declarations, nutrition calculations, vendor specs, and publishing workflows all feed into what the customer sees on a menu board, app,...
Key Takeaways: US restaurant compliance is built from layers. Federal guidance, state adoption, and local enforcement, and they don't always align Federal rules cover allergen definitions (FALCPA/FASTER Act), menu labeling for chains with 20+ locations, and supply...
Allergen risk and food safety risk often show up in the same places – the same prep surfaces, the same equipment, the same service flow. But they are not the same problem, and they are not controlled in the same way.
Running allergen management across a single restaurant is manageable-you control the kitchen, you know your suppliers, your team works in one place. Add a second location, then a third, and the problem changes shape. Each new site introduces new staff, new suppliers, new menus, and new opportunities for allergen data to drift out of sync.
California's SB-68 requires certain foodservice chains to provide written allergen information on menus by July 1, 2026. For operators in scope, the challenge is not just understanding the rule. It is making sure allergen information stays accurate across recipes,...