iAlacarte structures the 14 INCO allergens and the main dietary regimens (vegetarian, vegan, gluten-free, alcohol-free, halal, pork-free), with explicit safeguards and the option for human validation.
In accordance with EU regulation INCO 1169/2011, iAlacarte structures the 14 categories of major allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame seeds, sulfur dioxide and sulfites, lupin, and molluscs.
The information is extracted from declared ingredients, supplemented with hidden allergens typical of each preparation, then presented to the guest with cautious wording.
Filters out dishes containing meat or fish, with attention to broths and animal fats.
Strict exclusion of animal-derived products, including honey and certain additives.
Identification of gluten in cereals, sauces, breadings, and side dishes.
Filters out dishes with cooking alcohol, marinades, sauces, and desserts.
Filtering based on the establishment's declarations, without universal certification.
Identification of pork and its derivatives (gelatin, charcuterie, broths).
Some allergens are rarely declared explicitly: traces of tree nuts, gluten in soy sauce, milk in a purée, sulfites in a wine. iAlacarte flags these typical cross-contamination risks.
The AI never guarantees the absence of an allergen: it alerts, warns, and redirects to the team in case of doubt.
Rather than simply replying "this dish contains gluten" and stopping there, iAlacarte suggests one or two compatible alternatives from the evening's menu, justified by the ingredient or preparation.
If the menu contains no compatible option, the AI says so clearly rather than making something up.
The restaurateur can validate, correct, or enrich allergen declarations per dish at any time from the dashboard. Every correction is logged and applied immediately to subsequent AI responses.
For compliance, see also the anti-hallucination architecture and Terms of Service & limitations of liability.
Activate structured management of the 14 INCO allergens on your menu, with explicit safeguards for your sensitive guests.