From 2008 to 2018, the incidence of probable food allergy in England more than doubled. Rates increased from approximately 75.8 to 159.5 cases per 100,000 person-years, with the sharpest rise seen among the youngest children. 

For schools, this is not a marginal shift. It is a structural change in risk.

In this webinar, we unpack what this dramatic increase means for school food environments and why traditional, manual allergen management is no longer sufficient. As the number of affected students grows, so does the complexity of ingredients, substitutions, documentation, and communication. 

We will explore how digital systems can create a single source of truth across procurement, kitchen production, menus, and point of service. From automated allergen rollups to real-time updates when ingredients change, we outline what it takes to reduce risk in a higher-prevalence reality. 

When food allergy incidence doubles in a decade, allergen management cannot stand still.