New guide advises on setting up gluten-free kitchen


knorr gluten free

A new guide on gluten-free cooking has been created by food company Knorr in partnership with Coeliac UK, the national charity for people with coeliac disease.

It offers operators step-by-step instruction on how to set up a kitchen so it complies with gluten-free best practice. It also explains how to get Coeliac UK’s gluten-free (GF) accreditation, which can help to boost sales.

Sarah Sleet, chief executive of Coeliac UK, said: “Not only does gluten-free accreditation reassure customers that your food and kitchen are safe, it has a real impact on your bottom line too. It is estimated that the catering industry is missing out on £100m from people with coeliac disease and those they eat out with.”

Leon Mills, Knorr marketing manager, added: “Gluten-free is big business. Last year, sales hit £184m and the market is growing 15% year-on-year. As the demand for gluten-free grows, more and more familiar names like Pho and Côte Brasserie are getting accredited.

“After all, it’s not just those with coeliac disease that gluten-free accreditation attracts – it’s their friends too. When it comes to eating out, 80% of people with coeliac disease are the decision maker on where their group go.

“We also know that Coeliac UK’s GF symbol makes 84% feel safe to eat somewhere. In other words, by getting accredited, venues will win the trust of people with coeliac disease – and win the business of everyone they dine with.”

Getting accreditation costs £175 for an audit and then a small fee for using Coeliac UK’s GF symbol. This starts at £250 and is calculated based on net sales food turnover on a sliding scale. For more information visit www.coeliac.org.uk/accreditation. Coeliac UK’s Awareness Week will take place from May 9 to 15.

Leon added: “People with coeliac disease don’t want to be made to feel different. They want to be able to choose something from the menu that they trust has been prepared properly so they don’t get sick. Gluten-free accreditation offers operators the opportunity to provide that reassurance.”

The new guide follows the success of Knorr’s first with Coeliac UK which showed how easy it is to make great-tasting gluten-free meals.

“However, we know that many operators think getting their kitchen set up properly is the biggest challenge,” Leon explained. “With bitesize advice for every stage – from supply right through to service – our second gluten-free guide shows how straightforward it can be.”

In addition to the new guide, Knorr has created a host of new gluten-free recipes with leading chef Phil Vickery.

To download the free guide and recipes go to www.knorrglutenfree.co.uk.

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