Meeting the gluten free challenge

gluten free

Some of the symptoms of coeliac disease

Coeliac Australia is using the occasion of this year’s Coeliac Awareness Week (13-20 March)—focusing on the Face of Coeliac Disease—to remind foodservice operators that there are some great FREE resources available to help them better cater to those one in 10 Australians looking for gluten-free menu options.

For starters, Coeliac Australia and Nestlé Professional collaborated in 2017 to produce a comprehensive gluten free practical guide, Your Practical Guide to Gluten Free in Food Service, based on Coeliac Australia’s standard for best practice in gluten free foodservice.

According to research conducted by Coeliac Australia, foodservice operators still find it challenging being able to offer a compliant gluten free menu. “Our customer insights tell us that foodservice operators are keen to offer quality gluten free menus but that they need more support in planning and executing these,” Nestlé Professional’s executive chef Mark Clayton said.

Coeliac Australia and Nestlé Professional have also collaborated on an interactive and engaging online training course to further assist foodservice operators in implementing best practice in gluten free food preparation and service.

“We know that people with coeliac disease just want to enjoy a good meal out with friends and family like everyone else, but we also know that this can compromise the management of their coeliac disease,” Coeliac Australia’s special projects officer Cathy Di Bella said.

“By investing in training and putting into place simple processes, switched-on foodservice operators can play an important role in the long-term good health of customers living with coeliac disease.”

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