17 Introduction to Special Diets, Allergies, Intolerances, Emergent Issues, and Trends

Learning Objectives

  • Describe food allergies and intolerances
  • Describe a variety of special diets
  • Identify ingredients appropriate for special diets, allergies, and intolerances
  • Discuss emergent issues and trends

Bakers prepare food for a wide audience, and that means addressing nutritional and dietary concerns has to be a top priority. The majority of issues facing bakers are related to allergies and intolerances to particular ingredients, such as gluten and lactose. Bakers and pastry chefs must also be aware of other dietary restrictions, such as the variety of vegetarian diets ranging from ovo-lacto vegetarians who eat eggs and dairy to vegans who do not consume any animal products, including honey. Religion-based diets, such as kosher and halal, are also important to consider when producing baked goods that contain meat and dairy products, as is the ever-changing landscape of personal preferences and fad diets.



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Nutrition and Labelling for the Canadian Baker Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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