The EU Food Information for Consumers Regulation came into existence a year ago, requiring all restaurants to provide a thorough breakdown of the ingredients used to prepare each menu.

This is especially important as it means that allergens, such as nuts, dairy and fish, must be clearly labelled and accessible to the general public.

However, despite a number of high profile chains and independent eateries taking the requisite steps, research suggests that many within the dining sector are failing to meet even the most basic of recommended standards.

Conducted by the Food Allergy Training Consultancy (FATC) group, the study has found that while the number of food allergy sufferers eating out has risen, a significant number still felt uneasy about visiting restaurants.

“Currently, food businesses are not paying attention to detail when managing the food allergy customer,” said Caroline Benjamin, the founder of FATC.

“Training is of a bare minimum or is being overlooked. Let’s just hope it doesn’t take a tragedy or businesses to sit up and take notice of their obligations.”

She added that the results were ‘not very surprising.’

Over a third of those questioned stated that allergen information provided by establishments was ‘confusing’ and similar number of people found errors.

Only a tenth of people believed that things had improved thanks to the work of the eateries.

Since its inception, the directive has been criticised by a number of high profile chefs for being too bureaucratic. But groups like the Food Standards Agency (FSA) moved quickly to rebuke those claims.

Earlier this year the FSA said: “Giving the right information is potentially lifesaving, as the only way to stop reactions is for a person with an allergy to avoid consuming food containing that allergen.”