26th Apr 2012 - 00:00
Abstract
Coeliac UK, the national charity for people with coeliac disease, has held a briefing event at the Royal College of Physicians in London entitled ‘From Legislation to Liberation.’
The aim was to help food businesses make the most of the burgeoning market for gluten-free options – both in retail and the catering sector. The event, which took place on April 26, included an update on the laws affecting gluten claims from the Food Standards Agency (FSA), which says an understanding of the legal requirements is more important than ever as the demand for information by consumers grows on what exactly is in their food. Gluten is a key allergen and the more than half a million people in the UK with coeliac disease will be looking for information on which foods they can safely include in their diet. Coeliac UK is working to support the industry implement the law on gluten-free claims, which came into effect on 1 January 2012, with its unique understanding and experience in the area. New technical standards associated with the term gluten-free and a new way of signposting for foods that are made with ingredients that don't contain gluten and where good cross contamination controls are in place were also covered. Coeliac disease is an autoimmune disease caused by intolerence to gluten which affects 1 in 100 people in the UK. There is no cure and no medication and the only treatment is a strict gluten-free diet for life. Left untreated it can lead to infertility, osteoporosis and small bowel cancer. Gluten is found in wheat, barley and rye. Specific help for the catering sector was launched by Coeliac UK with their catering training package, "Accessing the gluten-free pound: Preparing food for people with coeliac disease". The package provides caterers with advice on how to comply with the law whilst providing choice for people with coeliac disease. The training comprises of online, face to face and tailored information along with a range of tools to help support the industry in training their staff which is a crucial part of maintaining the standards needed to consistently deliver gluten-free. The toolkit also includes licensed products to help the industry communicate their efforts to customers. Sarah Sleet, Chief Executive of Coeliac UK said: "Coeliac UK is passionate about working with the hospitality industry. Catering gluten-free isn't as hard as you might think. "Businesses are already managing hazards and safeguarding their customers' health, and controlling the use of gluten-free ingredients to ensure you can provide meals for people with coeliac disease is a small step beyond what is already being achieved. It is worth the effort and mutually beneficial to both the customer and the business." It is estimated that the catering industry is missing out on an estimated £100 million each year by not catering for people with coeliac disease and the friends and family they eat with. The decision on where to dine is based on that one individual with the condition. Coeliac UK is calling on the industry to improve their offering for the 1 in 100 people with coeliac disease to secure their loyal custom and to enable the industry to access the gluten-free pound.