Gluten free is the second most important food trend affecting menus at the moment according to industry professionals.
Why cater for gluten free?
Coeliac disease affects 1 in 100 people in the UK and research shows that people with the condition and the family and friends they eat out with are worth a potential £100 million to the industry.
80% of Coeliac UK surveyed members said when they eat out with other people, their need for safe gluten-free options determines where they eat. 90% of industry professionals see gluten free having an increased presence on restaurant menus with the fastest growth next to vegetarian.
There are a huge number of foods that are naturally gluten free, as well as gluten free alternative products like bread and pasta. You may already be offering gluten-free choices without realising it and, with a bit of thought, it is straightforward to cater for the needs of your gluten free customers.
Foods to avoid on your gluten free menu!
Gluten can be present in food knowingly as an ingredient or accidentally by coming into contact with gluten-containing ingredients, such as wheat flour or breadcrumbs, used on the same premises.
The main sources of gluten are foods such as wheat flour, bread and rolls, pizza, pastry, pasta, crackers, biscuits and cakes.
Naturally gluten-free foods
Many foods are naturally gluten free, including:
- Fruit, vegetables, nuts, seeds, pulses
- Meat, poultry, fish
- Eggs, soya, milk, cheese, natural yoghurt, cream
- Rice, corn (maize), tapioca, polenta, buckwheat, sago, arrowroot, cornflour, gram flour, potato flour, soya flour, teff, quinoa
- Butter, margarine and cooking oils.
Take a look at our gluten free product listings in our 2018/2019 product guide.
Click HERE to read our Crunch Destination Leisure brochure
Source: MCA Menu and Food Trends 2017