Allergens in Desserts – What You Need to Know
A guide to allergens in desserts – what you need to know and how to ensure the safety of all guests at your event.
Food allergies are becoming increasingly common, and as an event host or caterer, it's important to ensure all guests can safely enjoy desserts. In this article, we explain the most common allergens in sweets and how to handle them.
Most Common Allergens in Desserts
- Gluten – Found in wheat, barley, and rye. Present in most biscuits and crusts.
- Milk and Dairy – Butter, cream, milk are the foundation of most desserts.
- Eggs – Used for structure and binding in cakes.
- Tree Nuts – Hazelnuts, almonds, walnuts, pistachios often used for flavor and texture.
- Soy – Often present in chocolate and some creams.
How to Ensure Guest Safety?
1. Ask in Advance – Include allergy questions on invitations or during reservations.
2. Label Clearly – Every dessert should have visible allergen labeling.
3. Offer Alternatives – Have at least one gluten-free and one vegan option available.
Our Options for Special Diets
At Trinity Sweets, we understand the importance of accommodation. We offer gluten-free desserts and vegan options. Each of our products comes with a complete list of ingredients and allergens, and our team can help select suitable options for your event.
View our products and filter by gluten-free and vegan options, or contact us for personalized advice.
