Caterers urged to get gluten wise

24th April 2008, 4:54pm

With an estimated 1 in 100 suffering from gluten intolerance – known as coeliac disease – the charity campaign group Coeliac UK is launching an Awareness Week running from May 12-18 which is targeting the country’s caterers. David Foad reports

Professional caterers are being urged to take up the 'gluten-free challenge' and offer items on their menus aimed specifically at a large and rather neglected group of customers – those suffering from coeliac disease.
Initially the aim is to get every commercial kitchen in the country geared up to serve gluten-free food during Awareness Week.

"The hope, though, is that by increasing knowledge of the condition within the industry and how to cater for it, then gluten-free dishes can become established features on their menus," says Emma Smith, head of campaigns and communications with Coeliac UK.

"This year we are focusing on improving understanding and awareness with chefs and caterers in hospitals, schools and all eating establishments.

"We are aware that many currently do not fully understand what is required when providing a meal for someone with coeliac disease. Others think it may be too difficult and therefore do not provide anything.
"However, with 1 in 100 people in the UK with coeliac disease and more being diagnosed ever month it is essential that the catering industry has a greater understanding and awareness.

"Choice is often very limited and the risks of eating gluten unknowingly can put many off venturing out. Recent research conducted by the Health Economics Research Centre at the University of Oxford has shown 67% of people with coeliac disease are less likely to eat out."

Which means that as well as a care of duty to customers who don't have a choice about where to eat – such as in prisons, hospitals, schools and care homes – there is also a compelling business case for taking this subject seriously where choice is a factor, in staff restaurants for example.

Be sensitive to customers

And there is encouragement from recent research, which showed that almost 50% of 'normal' people do not notice that they are eating 'free-from' food when served it. This was one of the findings from a survey carried out this year by Foods Matter, the UK magazine for people who are allergic or intolerant to food.

Smith adds: "Your whole team should be aware of the need to treat gluten-free customers sensitively, to help them choose their meal with confidence and to communicate their needs to the kitchen in order that their meal with you will be safe and enjoyable.

"You will need to ensure that all your staff are aware of the needs of gluten-free customers, how to provide safe dishes for them and how to ensure they have an enjoyable experience.
"Make every effort to ensure that your gluten-free customers have the same quality of eating experience and choice as any other customers.

"It is important that customers requiring gluten-free food enjoy their dining experience with you, so treat them the same as all your other customers.

"And do please try to avoid bringing their requirements to the attention of other diners. You must understand that some may feel nervous or awkward about asking about your gluten-free options.
"Remember, if their experience is positive, they are very likely to recommend your venue to other people who require a gluten-free diet and could well become regular customers."

She said that among members of Coeliac UK the biggest challenge is the decision about what to eat when they are away from home, especially as the trend of eating out is growing.
And the main concern was how to eat with confidence when you were no longer in control, in places such as schools, the workplace, hospitals and care homes.

"It seems at the moment that providing for the needs of customers with coeliac disease in the food service sector is not keeping pace with demand.

"A number of organisations and individual chefs are doing great things for people with coeliac disease, ensuring that they get the same quality of service as other customers, and awareness is growing.
"We believe that there is a big opportunity out there for this market to grow as fast as the 'Free From' sector in retail has done.
"We hope you'll agree and choose to work with us to make it happen," she said.

Big opportunity

One of the key Awareness Week campaign aims is to ensure eating out in hospital is freed from restrictions. To help hospital caterers, dietitians and ward staff, Coeliac UK has created a toolkit containing advice about sourcing and preparing food in the correct way, how to manage diet with a gluten-free food checklist, and also provides some Crossed Grain symbol stickers for menus.

It also contains information for consumers about what to do if they are going into hospital. Norma McGough, Coeliac UK head of diet and health will be speaking at the Hospital Caterers' Association conference on April 17 about
the importance of providing and carefully preparing gluten-free food in hospital.
Any caterers who want to find out more about coeliac disease, what foods are gluten-free, get recipe ideas and suggestions and advice about where to buy gluten-free food products can get more information from Coeliac UK on its website www.coeliac.org.uk.

What is coeliac disease?

It is an auto-immune disease, which means that the body produces antibodies that attack its own tissues. It is triggered by gluten, a protein found in wheat, barley and rye. Symptoms of being 'glutened' include headaches, diarrhoea, stomach pains and lethargy to the extent that people may need to stay in bed for a few days to recover. Some people with coeliac disease are also sensitive to oats. Dermatitis herpetiformis is a skin manifestation of coeliac disease.

Free-From Awards

Foods Matter, a magazine aimed at people who are allergic or intolerant to foods, is launching on May 21st its first Free-From Food Awards.
There will be 11 categories including dairy-free, gluten and wheat-free, egg-free and nut-free foods and an innovation award for the most interesting, inventive and successful free-from food launched in the last 12 months.
The presentation of the awards will take place at Antony Worrall Thompson's Notting Grill on May 21, aimed to coincide with the end of Coeliac UK's Awareness Week.
For more information visit the awards website www.freefromfoodawards.co.uk.

Top tips for gluten-free success
• Offer a choice of gluten-free dishes on your menu
• Mark the menu with a 'GF' alongside suitable options
• Make sure staff know which choices are gluten-free
• Always check ready-made foods or processed ingredients
• Ensure no cross-contamination of ingredients in storage, preparation, cooking or serving
• Wash down surfaces before preparing gluten-free food
• Always wash hands before handling gluten-free food