Operators are at risk of alienating diners by failing to offer an adequate range of gluten-free menu options, according to research commissioned by Aviko in the run up to Coeliac Awareness Week (11-17 May).
With the EU’s top 14 allergens labelling laws coming into effect in December 2014, efforts are being made across the industry to cater for customers with food allergies and intolerances, but more needs to be done.
According to a new report from Innova Market Insights, free-from foods are moving into the mainstream, with people now opting to avoid gluten and dairy for lifestyle reasons as well as food intolerances and allergies.
ASK Italian has become the latest restaurant chain to receive the official No Gluten Containing Ingredients (NGCI) accreditation from Coeliac UK for its gluten-free range.
Coeliac UK, the national charity for people suffering with coeliac disease, is encouraging chefs from across the UK to enter its Gluten-free Chef of the Year competition.
Genius, the producer of gluten-free bread and pastry, has launched an extended range for the foodservice sector and has introduced a direct delivery service for restaurants, hotels and pubs.
Coeliac UK - the national charity for people suffering with coeliac disease - is today stepping up its efforts to help food businesses capitalise on the burgeoning market for gluten-free options.
Coeliac UK is calling for both experienced and student chefs to enter its 2009 Gluten-free Chef of the Year competition, to be judged this year by Raymond Blanc
