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Diet choices differ for many reasons, but foods that work for nearly everyone include vegetables, fruits, legumes, and nongluten grains, like corn and quinoa. Our recipes are full of delicious, whole foods and designed to satisfy almost every customer’s dietary choices without compromising on flavor.  

Universal Meals was created with these food preferences and allergens in mind:

The Top Nine Allergens

It is common for people to have allergies to milk, wheat, tree nuts, soy, fish, shellfish, egg, peanuts, and sesame.

Many people in the United States, and more around the world, suffer from lactose intolerance, or the inability to digest dairy products. Many are also gluten-free and avoid wheat, barley, rye, and other gluten-containing ingredients. 

Our recipes omit the most common allergens and should be prepared away from contaminated ingredients. It is the responsibility of institutions offering Universal Meals recipes to properly educate their staff with certification programs like ServSafe or AllerTrain

Health, Humane, or Environmental Concerns

Many people avoid eating meat or all animal products for their health or the health and well-being of animals and the environment. 

Religious Traditions

People from a Jewish tradition often avoid pork and shellfish. Those from a Muslim tradition often avoid pork and alcohol. Those from a Hindu tradition avoid beef and most avoid meat and eggs. Ethiopian Orthodox Christians avoid animal products two days each week and during Lent. 

The range of religious observances is broad and may include practices that are not accounted for by Universal Meals. Universal Meals can only accommodate specific religious parameters when the necessary arrangements have been made. Institutions serving Universal Meals recipes should seek expert guidance to navigate specific religious or cultural observances and adhere to the nuances of each sector.

Universal Meals are: 

  • Appealing to people with a variety of dietary needs and traditions and are clear about the ingredients they contain. 
  • Flexible, to be enhanced as desired (e.g., garlic hummus with roasted red peppers, rice pilaf with asparagus, bean tacos with salsa Mexicana), provided added ingredients fit within the guidelines. 
  • Adaptable for institutional settings (e.g., schools, airlines).

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