A Complete Guide to Dietary Requirements in Corporate Catering

As you begin to plan the catering for your future event, keep the following in mind: Have you checked any dietary restrictions your guests may have? Peanut allergies, gluten intolerance, and special diets are more common than ever and disregarding your guests’ dietary needs while arranging the meal can significantly jeopardize their health and happiness. Tasty Table Catering takes care of all these dietary restrictions and will ask the customers about them in detail. 

Because Tasty Table Catering believes it is essential that the guest not only feels that their needs are accommodated but that their requirements are met with the same tasty attention to detail as their fellow participants. This is true regardless of whether the guest chooses not to consume particular foods or preparations due to cultural, religious, healthcare, or other reasons.

Dietary Requirements of Customers 

There are many different reasons someone could have dietary requirements, depending on the individual. The following are some of the most frequent ones:

Examples include allergies and food intolerance, such as a dairy-free diet and a gluten-free diet. And some other reasons like being a vegetarian. 

Tasty Table Catering is one of the most successful corporate catering companies. It delivers thousands of breakfasts, morning refreshments, lunches, and occasion catering services, covering various cuisines and special dietary needs. Tasty Table Catering is there for you to assist you in your efforts to provide catering for your workplace. In addition, they will provide some valuable ideas and suggestions for meals to guarantee that everyone will have something to enjoy.

Well, We have compiled this extensive guide on special diets so that you can understand more about the most prevalent types of food allergy or intolerance and sensitivities, as well as the foods or ingredients that are the root cause of these conditions.

What is a Gluten and Gluten-Free Diet?

Gluten is a mixture of proteins found in various grains, including barley, rye, wheat, and the grains related to these cereals. Gluten can be found in baked goods such as cakes, bread, cookies, and pastries.

All flour-based products contain gluten. Gluten-free items are accessible, but avoid them if they’re not labeled.

  • All standard flour products are available in gluten-free forms. Nut flours like hazelnuts are utilized in sweeter gluten-free choices like mini cakes. Gluten-free cakes and bread are denser. It rises less than typical bread, resulting in a small, compressed loaf.

 

  • Pasta contains gluten. Like bread, there are gluten-free alternatives that use maize or rice flour. Regular shop’s pasta tastes almost the same, with subtle variations depending on the flour used. Rice noodles are gluten-free and can be substituted in many meals. 

 

  • Couscous is another gluten-free side to avoid.  Most gluten-free couscous substitutes are corn. It tastes distinct yet is fantastic in all dishes.

 

  • Many kinds of cereal contain gluten-containing wheat, grains, and seeds. Many gluten-free kinds of cereal, such as Cornflakes, are now made using wheat. Even if the box’s name lists the main ingredients, eating is not necessarily safe. Gluten-free versions of popular cereals, muesli, and granola are available.

 

  • Depending on your tolerance, soy sauce contains wheat and can be dangerous. Like beer, many people with an allergy can eat normal soy sauce. Gluten-free soy sauce is a cupboard staple for Asian food lovers.

 

  • While distillation removes gluten from most alcoholic drinks, beer keeps it. Many gluten-intolerant people can drink lagers, pale ales, and pilsners without concern. People with celiac disease should avoid it. Gluten-free beers exist.

People who do not have celiac disease often have a certain tolerance for gluten, which means their bodies can digest it to a certain point before it produces gastrointestinal difficulties. Because this is a cumulative total, consuming many foods containing low quantities of gluten will build a higher amount of it in your system. This can vary from person to person, but because it is a cumulative total, it can also fluctuate greatly over time. It is usually suggested to order from a gluten-free list just to be on the safe side, especially if you are organizing corporate catering. You will not be aware of the amount of tolerance among those eating the food.

What is the Dairy Product Diet? Why do some people avoid this? 

Dairy refers to any product that was created with the assistance of our friendly, grass-eating cows. Dairy products include milk, cheese, ice cream, and whipped cream. Cheese, cream, yogurt, and milk are all goods made with cow’s milk, as well as any other products manufactured with those items.

In the same way that there are people who are allergic to gluten, there are also those who are intolerant to dairy products. An allergy to dairy products is a response by the immune system and can be lethal. On the other hand, intolerance is a reaction of the gastrointestinal tract to the enzyme lactose.

Some people are allergic and intolerant to dairy products. 

  • People who are allergic to dairy have an autoimmune response to one or more of the proteins found in dairy products, including whey, casein, and albumin. This reaction causes them to be unable to consume dairy products. The symptoms appear immediately and progress quickly, much like they do in most allergic reactions. 

 

  • Dairy allergies can cause various symptoms, including nausea, vomiting, and diarrhea, but they can also lead to dermatitis and trouble with the respiratory system. A frequent allergic reaction will also cause discomfort in the bones, migraine, and the muscles surrounding the joints.

 

  • Lactose intolerance is another dairy sensitivity. Lactose is milk sugar. Lactase digests lactose in the body. Insufficient lactase in the body prevents adequate digestion of lactose-containing beverages and foods. Intolerance symptoms include bloating, diarrhea, vomiting, stomach pains, and other GI disorders.

 

You must be familiar with the protocol that must be followed if a person with a dairy allergy experiences an allergic response. As a consequence of developing respiratory problems, a life-threatening reaction such as hypersensitivity is possible. 

A person who is allergic to dairy must adhere to a highly restricted diet and never ingest any kind or amount of dairy products, regardless of the severity of their condition.

Vegetarians 

A vegetarian eats animal products but not meat. Morally, it is permissible to eat animal products that aren’t slaughtered or mistreated. Because of this, vegetarians only eat ethically obtained animal products.

Vegetarian dishes are easy to define and serve. Stick to vegetables and meat alternatives.

Vegans and vegetarians who consume fish. It’s not usually a clinical or food allergy-related reason but rather a moral or personal decision to avoid certain meats.

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