Page 39

Stir it up magazine November December 2015

SPECIAL FEATURE Phil Vickery with UFS development chef, Tim Heys, regional sales manager, NOV / DEC 2015 39 Unilever Food Solutions chef, Sue Powders preparing a tasty gluten-free lunch Shining a spotlight on Gluten-free Caterers are facing growing demand to provide gluten-free dishes on their menus but many remain confused about what is considered ‘safe’ or legal. One in 100 people in the UK has coeliac disease but only 24% of these are clinically diagnosed... Others have good awareness of what is required – but need more inspiration for gluten-free dishes. In response, Country Range Group and Unilever Food Solutions hosted a gluten-free workshop for customers. At the event celebrity chef and face of KNORR’s gluten-free campaign, Phil Vickery shared his tips and recipe ideas. One in 100 people in the UK has coeliac disease but only 24% of these are clinically diagnosed. In addition, there are a growing number of people who follow a gluten-free diet as a lifestyle choice. Therefore chefs who don’t cater for this market are missing out on a huge opportunity. Vanessa Fearnehough, of the charity Coeliac UK, told the workshop: “People can look after themselves in their own home but they want to eat out and be ‘normal’. By not offering gluten-free, food operators are missing out on £100million of business per year. If there is a group of 12 people going out for dinner and one is a coeliac, it is usually the coeliac who chooses where they are going to eat so it really is a big opportunity.” Coeliac UK offers training (online and face- to-face) to help chefs manage gluten-free. For more information visit www.coeliac.org.uk/ food-industry-professionals/caterers-and-restaurateurs/ training-from-the-experts/. Several High Street chains have already received the charity’s gluten-free accreditation, including Domino’s Pizza and Ed’s Easy Diner, who have made all of the burgers they sell gluten-free. The terminology The term ‘gluten-free’ is covered by law and it can only be used on foods that contain no more than 20 parts per million (ppm) of gluten. There are lots of different ways to describe the gluten content of the food you sell. Here’s what the labels mean: • ‘Gluten-free’ is less than 21ppm (parts per million) – equivalent to one crumb per loaf of bread • ‘Low gluten’ is 21-100 ppm and is therefore NOT gluten-free See overleaf >> THE STATISTICS: • 28% of operators don’t of fer gluten-free menu items • There has been a 300% increase in gluten-free items in restaurants s inc e 20 11 • T he FreeFrom market is expected to reach £590million by 2016 • 9% of chefs don’t k now how to prepare gluten-f ree dishes • 50% of caterers have not had a ny formal gluten-free traini ng • 74% of people said they would eat out every two weeks if more gluten-free options were available TV chef and gluten-free expert, Phil Vickery Wendy Jackson and UFS chef, Sue Powders


Stir it up magazine November December 2015
To see the actual publication please follow the link above