The A-Z of catering gluten-free

Sarah SleetCoeliac UK

Our unique insight

We understand the diet – what people want to eat and how to make it safe

We understand the customer base – based on our dialoguewith over 60,000 Members

We are the first point of call for newly diagnosed patients on

managing the diet

Coeliac disease and its treatment

Coeliac disease is a life-long autoimmune disease – the gluten free diet is its only treatment

Affects 1 in 100 people globally

Triggered by eating gluten, so can be diagnosed at any age after weaning

Gluten is found in the cereals wheat, rye and barley and some people are also sensitive to oats

The numbers…

Over 600,000 people with coeliac disease in the UK

Currently around one fifth of those diagnosed but numbers growing rapidly

Non Coeliac Gluten Sensitivity – up to 6% (3.5 million) quoted but is this real?

The gluten-free success story

2004 - gluten-free market worth £70.7m pa (Datamonitor)

2009 - gluten-free market worth £142m pa (Datamonitor)

2014 - gluten-free market worth £232.5 pa (Datamonitor)

Sales growth of 229% in a decade

“The UK’s gluten-free market will be worth the most in Europe, growing at one of the highest rates” (Datamonitor).

The customer need

Eating out a top concern for people with coeliac disease

An important part of social well-being

And for the most vulnerable there may be no choice.

Regulations (EC) No 41/2009& (EC) No 1169/2011

Is gluten-free catering the next big thing?

1 in 100 people in have coeliac disease

In the UK that’s over 600,000 potential customers

But they don’t eat alone!

An eating out survey in the UKIf people were sure gluten-free options were available:

60% would eat out more often

Over 50% would eat out once a week or more

48% would be prepared to travel for over 45 minutes

The gluten-free pound is estimated £100 million worth of business a year

People go out to eat with 2-3 others

Average spend of £10 - £20 per cover

Each meal is worth up to £60 to the sector

74% would eat out every 2 weeks if more gluten free options were available

Estimating the gluten-free pound

What do your customers say

Gluten-free?

What was on our agenda?

• To understand the levels of gluten in food prepared for people with coeliac disease

• To assess whether GF labelling was appropriate in the catering sector

• To try to identify what was needed for GF preparation in commercial kitchens

• To support the catering sector

• Provide information relevant to all

The first steps• We joined forces with professional catering

bodies

• We contacted restaurants, cafes, hospitals, schools, prisons and workplaces

• We wanted the findings to be representative and relevant to all settings

• We commissioned RSSL to work with us

Key Findings

• Delivering gluten-free was possible

• Effective communication key• to coeliac customers and front & back of house

• Good hygienic practices = Good gluten management

• Results identified essential areas and key common practices

The view from the catering industry 84% have seen an increase in gluten-free requests in the last 3 years

82% expect this trend to continue with increasing customers requesting gluten-free options

Only 59% were aware of the new legislation

Only 37% trained specifically on preparing gluten-free options

Accessing the gluten-free pound

• Training - online, face to face or tailored to meet your needs

• Choice - attract the growing gluten-free market place

• Standards - become a coeliac trusted caterer

What we have to offer• Online catering training• Open training courses• In-house training courses• Tailored training on request• Catering accreditation• http://www.coeliac.org.uk/food-industry/

Gluten-free training

The UK serviceThere’s a lot we offer:

Training manuals

Top tips posters

Kitchen flip books

Opportunities to talk to gluten-free customers

Recognised trademarks

And we have been amazed by the response…

Is gluten-free the new vegetarian?

30 years ago vegetarians treated as fussy eaters

Mushroom stroganoff and a nut-roast the only options

Today on every menu for all customers

Are you going to be in on the ground floor for the GF revolution?

www.coeliac.org.uk

Are you ready to meet what patients need?