12th April 2013
Autumn 2011: Grains of truth
Interest in gluten free products is growing and will grow even more with the arrival of new Food Standard Agency rules that affect product labelling.
When Coeliac UK, the national charity for sufferers of celiac disease, launched its Coeliac Awareness Week at the House of Commons in May, the room was jam packed with people from all over the catering industry keen to hear more about coeliacs and gluten free diets.
To coincide with the launch, the Food Standards Agency (FSA) published a factsheet aimed at helping caterers understand gluten free food labelling when the rules change next year. It says the key change after January 1 2012 is that the term ‘gluten free’ can only be used on food containing less than 20 parts of gluten in a million.
Recent evidence has shown that using this extremely low level will offer better protection for people with gluten intolerance. Previously there was no limit set in law for food described as gluten free and levels could vary.
The FSA says the factsheet will help the hospitality industry train their staff so that they understand the new descriptions and are able to explain to customers what the food contains and how it is made. Later this year, the agency will be providing specific information for consumers to raise awareness of the new rules, and particularly help those with the disease to make safe and informed choices about the types of food they eat.
Coeliac disease is an autoimmune disease caused by intolerance to gluten, which is found in cereals such as wheat and rye. Damage to the gut lining occurs when gluten is eaten and there is no cure or medication for the condition. The only treatment is a strict gluten free diet for life.
Celebrity chef Phil Vickery, who is Coeliac UK’s food ambassador, says he has researched the subject in depth over the past three years, but even after working with food scientists and other experts, he feels he has only scratched the surface.
“I remember the ignorance there was around 10 years ago, but that’s changing. I know the catering industry is doing its bit, but my big project over the next couple of years is to champion the cause. People have to be able to eat out without fear.”
The Coeliac UK Gluten Free Chef of the Year and the Up and Coming Gluten Free Chef of the Year competitions have helped put the issue under the spotlight.
For the second year, these competitions are being run in association with the Craft Guild of Chefs and the Institute of Hospitality. They are for professional cooks and catering college students to design a three course gluten free meal for two people, and a live cook off for three finalists in each category will take place in Unilever Food Solutions’ development kitchen in Leatherhead, Surrey, on November 8.
Craft Guild member Daniel Ayton, executive sous chef at the Crowne Plaza Hotel in St James’s, London, has also carried out an in depth study of coeliacs and gluten free diets for his thesis.
He says in Coeliac UK’s survey, 30% of respondents said they would eat out once a week if they could be sure of finding a safe gluten free menu option, which adds up to an untapped £100m market among coeliacs, their friends and family.
He has pointers that will improve life for these diners. For example, restaurants should consider who should speak to diners regarding dietary needs and who is responsible for checking ingredients and preventing cross contamination. He says the manager should encourage the idea that it’s okay to say “sorry I don’t know, I will check”, and work closely with chefs to ensure ingredient lists are checked and kept up to date. Just noting on the menu that the chef is happy to discuss dietary needs with a guest can improve their dining experiences.
There is a need to be careful when serving bread with a meal to avoid cross contamination, he says. An example is a gluten free product being grilled where burger baps have been toasted.
According to Datamonitor the global gluten free market is set to grow by £800m over the next five years to more than £2.96bn, of which UK’s share will be worth the most in Europe at £250m. Food intolerances are now so widespread, chefs would be foolish to ignore such a growing market, says Ayton.
• For further information, visit www.coeliac.org.uk
To coincide with the launch, the Food Standards Agency (FSA) published a factsheet aimed at helping caterers understand gluten free food labelling when the rules change next year. It says the key change after January 1 2012 is that the term ‘gluten free’ can only be used on food containing less than 20 parts of gluten in a million.
Recent evidence has shown that using this extremely low level will offer better protection for people with gluten intolerance. Previously there was no limit set in law for food described as gluten free and levels could vary.
The FSA says the factsheet will help the hospitality industry train their staff so that they understand the new descriptions and are able to explain to customers what the food contains and how it is made. Later this year, the agency will be providing specific information for consumers to raise awareness of the new rules, and particularly help those with the disease to make safe and informed choices about the types of food they eat.
Coeliac disease is an autoimmune disease caused by intolerance to gluten, which is found in cereals such as wheat and rye. Damage to the gut lining occurs when gluten is eaten and there is no cure or medication for the condition. The only treatment is a strict gluten free diet for life.
Celebrity chef Phil Vickery, who is Coeliac UK’s food ambassador, says he has researched the subject in depth over the past three years, but even after working with food scientists and other experts, he feels he has only scratched the surface.
“I remember the ignorance there was around 10 years ago, but that’s changing. I know the catering industry is doing its bit, but my big project over the next couple of years is to champion the cause. People have to be able to eat out without fear.”
The Coeliac UK Gluten Free Chef of the Year and the Up and Coming Gluten Free Chef of the Year competitions have helped put the issue under the spotlight.
For the second year, these competitions are being run in association with the Craft Guild of Chefs and the Institute of Hospitality. They are for professional cooks and catering college students to design a three course gluten free meal for two people, and a live cook off for three finalists in each category will take place in Unilever Food Solutions’ development kitchen in Leatherhead, Surrey, on November 8.
Craft Guild member Daniel Ayton, executive sous chef at the Crowne Plaza Hotel in St James’s, London, has also carried out an in depth study of coeliacs and gluten free diets for his thesis.
He says in Coeliac UK’s survey, 30% of respondents said they would eat out once a week if they could be sure of finding a safe gluten free menu option, which adds up to an untapped £100m market among coeliacs, their friends and family.
He has pointers that will improve life for these diners. For example, restaurants should consider who should speak to diners regarding dietary needs and who is responsible for checking ingredients and preventing cross contamination. He says the manager should encourage the idea that it’s okay to say “sorry I don’t know, I will check”, and work closely with chefs to ensure ingredient lists are checked and kept up to date. Just noting on the menu that the chef is happy to discuss dietary needs with a guest can improve their dining experiences.
There is a need to be careful when serving bread with a meal to avoid cross contamination, he says. An example is a gluten free product being grilled where burger baps have been toasted.
According to Datamonitor the global gluten free market is set to grow by £800m over the next five years to more than £2.96bn, of which UK’s share will be worth the most in Europe at £250m. Food intolerances are now so widespread, chefs would be foolish to ignore such a growing market, says Ayton.
• For further information, visit www.coeliac.org.uk