As the prevalence of food allergens becomes a growing concern, college dining teams are rolling out a number of initiatives to address allergies. From clearer menu labeling to stocking EpiPens in dining halls, schools are employing multiple means to help ensure students can dine without worry. With a focus on from-scratch preparation, Magnolias Zero 7 serves up comfort cuisine for students at Texas Christian University (TCU) in Fort Worth. Given the rise in food allergies, members of the dining team spent months conducting research to develop this concept, which opened in August 2017 and uses no ingredients containing wheat, soy, gluten, eggs, dairy, tree nuts, peanuts or shellfish, says Scott Majestic, general manager for Sodexo at TCU.By making items from scratch, they can avoid allergens that might lurk in premade ingredients, such as the soy protein often found in bottled varieties of balsamic vinaigrette, he says. The concept's smoked bacon macaroni and cheese, which is made using rice pasta, rice milk, vegan cheese and nutritional yeast, has been particularly popular.
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机译：随着食物过敏原的普遍性日益引起人们的关注，大学就餐团队正在推出许多应对过敏的举措。从更清晰的菜单标签到在食堂里存放EpiPens，学校正在采用多种手段来确保学生无需担心就餐。 Magnolias Zero 7注重从头开始的准备工作，为沃思堡的德克萨斯基督教大学（TCU）的学生提供舒适的美食。斯科特说，鉴于食物过敏症的增加，餐饮团队的成员花费了数月的时间来研究开发这一概念，该概念于2017年8月开放，不使用任何包含小麦，大豆，面筋，鸡蛋，乳制品，坚果，花生或贝类的成分。他说，TCU索迪斯（Sodexo）总经理Majestic通过从头开始制作产品，可以避免可能隐藏在预制成分中的过敏原，例如瓶装香醋瓶装中常见的大豆蛋白。这个概念的烟熏培根通心粉和奶酪是由米粉，米粉，纯素奶酪和营养酵母制成的，特别受欢迎。
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