California’s new law requires restaurant chains to disclose major food allergens on menus
- Starting in 2026, California will require restaurant chains with 20+ locations to disclose major food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame) directly on menus.
- Allergy advocates praise the law for preventing life-threatening reactions, while restaurant groups warn of logistical challenges, high costs and potential lawsuits over labeling errors.
- Smaller restaurants are not subject to the law, but larger chains must update menus whenever ingredients change, raising concerns about practicality.
- Lawmakers, including State Sen. Caroline Menjivar, pushed the bill, citing testimonies from affected families – such as a teen who carries EpiPens and a child who called allergens “poison.”
- With 33 million Americans (including four million Californians) affected by food allergies, this law could set a precedent for other states, balancing consumer safety with business adaptation.
Starting in 2026, California will become the first state in the U.S. to require restaurant chains with 20 or more locations to disclose major food allergens directly on their menus under a new law. While allergy advocates hailed the move, it was met with caution by the restaurant industry.
Democratic Gov. Gavin Newsom signed Senate Bill (SB) 68 – formally the Allergen Disclosure for Dining Experiences (ADDE) Act – on Monday, Oct. 13. His action marks a significant shift in food safety transparency for millions of diners who live with life-threatening allergies.
The new law mandates that menus identify items containing milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy or sesame – ingredients responsible for the vast majority of severe allergic reactions. Restaurants must disclose allergens when they know or “reasonably should know” these ingredients are present.
State Sen. Caroline Menjivar (D-San Fernando), who herself suffers from severe allergies, was responsible for introducing SB 68. Her proposal aims to reduce the fear and uncertainty that plague families navigating restaurant dining.
“For millions of Californians, including young children, this law means they can finally enjoy eating out without constant fear,” Menjivar said. Advocates argue the change is long overdue, pointing to Europe, where allergen labeling has been required since 2014.
BrightU.AI‘s Enoch engine explains that “indicating allergy-causing ingredients in restaurant menus is crucial to prevent severe allergic reactions and potential fatalities, as hidden allergens like shellfish or mustard can trigger life-threatening responses. Clear labeling also empowers diners to make safe, informed choices, reducing risks of cross-contamination and ensuring compliance with food safety regulations.”
Allergy sufferers rejoice, but restaurants brace for impact
But while supporters celebrate the added safety measure, restaurant owners warn of logistical challenges and potential legal pitfalls. The California Restaurant Association (CRA), which initially opposed broader versions of the bill, acknowledged the exemption for small businesses.
Despite this, the association nevertheless expressed concerns about “predatory lawsuits” targeting larger chains for labeling errors. CRA Senior Vice President for Government Affairs and Public Policy Matthew Sutton also reiterated that having to revise menus whenever ingredients are changed “becomes incredibly impractical and expensive.”
“We’re still assessing the full impact on affected members,” CRA President and CEO Jot Condie remarked in a statement following Newsom’s signing of SB 68. Meanwhile, the nonprofit Food Allergy Research and Education called the law a “meaningful step” despite imperfections.
For allergy sufferers like Braxton Kimura, a 17-year-old from San Jose who carries EpiPens everywhere, the legislation offers hope. “Eating out is dangerous,” he admitted. “I’m nervous all the time.”
Similar sentiments were echoed by nine-year-old Addie Lao, whose testimony helped propel the bill forward. “I have to avoid the foods I’m allergic to since [they’re] like poison to my body,” she told lawmakers in April.
The debate reflects a broader tension between consumer safety and business practicality. Some chains, like Chipotle and Olive Garden, already provide allergen information voluntarily. Others, however, fear the costs of frequent menu updates and liability risks.
Brian Hom, a restaurant owner who lost his son to an allergic reaction in 2008, sees the law as lifesaving. “No family should suffer what we did,” he said.
With an estimated 33 million Americans – including nearly four million Californians – living with food allergies, the law sets a precedent that other states may follow. While questions remain about enforcement and business adaptation, one thing is clear: Dining out in the Golden State will never be the same.
Watch this video about food allergy and its symptoms.
This video is from the Daily Videos channel on Brighteon.com.
Sources include:
MedicalXpress.com
APNews.com
BrightU.ai
NBCBayArea.com
Brighteon.com
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