FDBusiness.com

Gluten-free is a growing challenge for the Irish foodservice industry, both as a dietary lifestyle choice but more significantly as an essential concern when catering for those who live with coeliac disease. A strict gluten-free diet is the only treatment for coeliac disease, even a small amount of gluten can make someone with the disease very ill. Industry research carried out by Unilever Food Solutions found that 70% of Irish professional chefs saw an increase in demand in gluten-free dining over the past two years[1]. However, chefs stated they seek recipe inspiration and a better understanding of coeliac disease.

As a result of the gaps identified in the research, Unilever Food Solutions has launched the KNORR Gluten-Free Guide in association with the Coeliac Society of Ireland. The guide is available to download free of charge at ufs.com/glutenfree. The guide, which is the first of its kind to be produced in Ireland, has been designed to promote simple steps on how to safely manage gluten in a professional kitchen. It also provides insights from an industry, operator and consumer lens as well as showcasing recipes and Unilever Food Solution’s gluten-free product list which includes an extensive KNORR offering.

The launch of the KNORR Gluten-Free Guide coincided with a showcase of KNORR’s new Jelly Bouillons, available in beef, chicken or vegetable variants. These new products are gluten-free and have no allergens to declare[2]. These extend Unilever Food Solutions’ existing bouillon range which includes paste and powder formats. Free samples of KNORR Jelly Bouillon are available at ufs.com/glutenfree.

Jim Reeves, Customer Director Ireland at Unilever Food Solutions, comments: “We are delighted to bring the unique KNORR Gluten-Free guide to the Irish Foodservice Industry with the help of our partner, the Coeliac Society of Ireland. Together, we have worked to create this guide for foodservice professionals that will instil a better understanding of coeliac disease and how businesses can accommodate those who require a gluten-free diet.”

Fergal O’Sullivan, CEO of Coeliac Society of Ireland, says: “There are 47,500 people living with coeliac disease in Ireland and the only way they can manage their condition is to ensure they maintain a Gluten-free diet[3]. This can present certain challenges, particularly when eating out as it is essential that food is prepared and cooked correctly. It is often the case that the person with coeliac disease is the one who effectively decides where a group dines out. The prevalence of coeliac disease as well as the increase in those choosing to follow a gluten-free diet, this provides professional kitchens with a significant business opportunity. We appreciate that catering for those on a gluten-free diet is no easy undertaking and that it requires a lot more than just ensuring you have the right ingredients. The KNORR Gluten-Free Guide has been created with this in mind and provides all the information you need to go beyond your legal obligations and to help you promote your coeliac-friendly status.”