The A-Z of catering gluten-free

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The A-Z of catering gluten-free Sarah
Sleet Coeliac UK
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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

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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

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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?

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The gluten-free success story

• The UKs gluten-free market will be worth the
  most in Europe, growing at one of the highest
  rates (Datamonitor).

• 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

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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.

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Regulations (EC) No 41/2009 (EC) No 1169/2011
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Is gluten-free catering the next big thing?

• 1 in 100 people in have coeliac disease
• In the UK thats over 600,000 potential customers
• But they dont eat alone!

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An eating out survey in the UK

• If 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

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Estimating the gluten-free pound
Average spend of 10 - 20 per cover
People go out to eat with 2-3 others
Each meal is worth up to 60 to the sector
74 would eat out every 2 weeks if more gluten
free options were available
The gluten-free pound is estimated 100 million
worth of business a year
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What do your customers say
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Gluten-free?
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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

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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

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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

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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

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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

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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/

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Gluten-free training
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The UK service

• Theres a lot we offer
• Training manuals
• Top tips posters
• Kitchen flip books
• Opportunities to talk to gluten-free customers
• Recognised trademarks

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And we have been amazed by the response
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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?

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Are you ready to meet what patients need?
www.coeliac.org.uk