KNORR has teamed up with Coeliac UK, the national charity for people with coeliac disease, to release a kitchen guide for gluten-free food preparation. Offering operators step-by-step instructions on how to comply with gluten-free best practice, the guide also explains how to obtain Coeliac UK’s gluten-free (GF) accreditation, which can help to boost sales.
Sarah Sleet, Chief Executive of Coeliac UK, said: ‘It’s estimated that the catering industry is missing out on £100m from people with coeliac disease and those with whom they dine out.
‘Not only does gluten-free accreditation reassure customers that an establishment’s food is safe, it also has a real impact on businesses’ bottom lines, too.’
KNORR marketing manager Leon Mills, added: ‘Last year, sales of gluten-free products hit £184m and the market is growing 15% year-on-year.
”We know that Coeliac UK’s GF symbol makes the majority of people feel safe to eat in a particular establishment, and as the demand grows, more and more businesses and manufacturers are gaining accreditation’.
In addition to helping commercial caterers, the new guide also provides practical advice and examples for contract caterers within schools, care homes and workplaces.
KNORR has created a host of new gluten-free recipes with Phil Vickery (pictured left). To download the free guide and recipes go to www.knorrglutenfree.co.uk.