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What Every Restaurant Should Know About Going Gluten-Free

What every restaurant should know about going GLUTEN-FREE dnos A look at celiac disease and the gluten-free market Celiac disease is an autoimmune disorder triggered by consuming the gluten protein. According to the National Foundation for Celiac Awareness (NFCA). Gluten is found in: WHEAT The gluten-free diet is a necessity for an estimated Gluten-free mentions on BARLEY restaurant menus increased 21,000,000 275 RYE Americans, many of whom are still undiagnosed. Includes those with celiac disease and non-celiac gluten sensitivity. from 2009-2012, according to Mintel. t1 IN 3 U.S. Adults want to reduce or Restaurants that add gluten-free options experience an average eliminate gluten from their diet. NPD Group, 2013 8LIFT IN SALES The National Restaurant on its top 10 menu according to MenuTrinfo. No. 8 Association listed gluten-free as trends for 2013. Gluten-free food sales are estimated at $4.2 BILLION 2 out of 10 people seek gluten-free options while dining out. Packaged Facts, 2012 US Foods reported a 200% increase in demand for gluten-free foods since 2009. Why incorporate a gluten-free program for such a small "Nobody dines alone. People who have celiac disease don't have a choice about what they can eat and they are the ones who will be choosing the dining location. There may only be one gluten-free diner, but they will have two or five or 10 people with them." percentage of the population? - Beckee Moreland, director of gluten-free industry initiatives, NFCA LESS THAN 4% OF CHEFS AND RESTAURATEURS CO correctly answered all four of these questions polled by NFCA at a national conference. Cellac disease is a genetic, Gluten is a protein What kind of oats can be Look at the llst of pantry items. Find the auto-immune disease that found in what three used in a gluten-free dish? list that is most likely to contain gluten. 1s triggered by glucose. common grains? A. Steel-cut A. Comstarch, Romano tomatoes, lentils 1 B. Irish C. Organic D. All of the Above E. None of the above B. Olive oil, oregano, walnuts, apple cider vinegar C. Rice vinegar, Worcestershire sauce, curry paste D. Canned pears, basmati rice, tomato juice TRUE OR FALSE? 2. 3. Answers can be found below Operators need proper training before incorporating a gluten-free program because celiac disease damages the villi of the small intestine and interferes with absorption of nutrients from food, essentially causing the body to attack itself every time a person with celiac consumes gluten. There are numerous hidden sources of gluten, such as soy sauce, dips, soups and deli meat. To include a proper gluten-free program, ingredients must be verified through distributors and manufacturers. Common Gluten Sources Gluten-free Substitutions SOY SAUCE Instead of soy sauce, use gluten-free soy sauce or wheat-free tamari. FLOUR Instead of wheat flour, use comstarch fora gluten-free roux. BREADCRUMBS Instead of breadcrumbs, use ground-up gluten-free crackers. PASTA-BASED SIDES Instead of pasta-based sides, serve rice or quinoa. WHEAT/RYE CRACKERS Instead of wheat or rye crackers, serve rice crackers or chopped veggies. HOW TO START A GLUTEN-FREE PROGRAM Two experts- from the NFCA and MenuTrinfo - suggest what steps restaurant operators should take before starting a gluten-free program. They include: 1. Have your gluten-free recipes and menu finalized. Start small; customers would prefer to have fewer options done safely. 2. Get the menu nutritionals verified by a professional service. Don't rely on a free app or website; this includes allergens, ingredient list and calorie counts. 3. Operators should undergo training to identify operational challenges. Everyone on staff -- back of house and front of house - should be trained. Train all new employees. For example, the NFCA provides the Gluten-Free Resource Education and Awareness Training (GREAT) program and MenuTrinfo offers AllerTrain. 4. Isolate dedicated kitchen space and equipment for your gluten-free options. Working with a third-party gluten-free distributor can add another layer of assurance. 5. Inform your customers about your program. This includes marketing materials, social media and mobile apps such as FindMeGlutenFree and AllergyEats. Include a disclaimer about the efforts that have been taken to ensure the environment is as gluten-free as possible. Answers to NFCA Gluten Quiz 1. False - Celiac disease is triggered by gluten, not glucose. 2. Gluten is a protein found in wheat, barley and rye. 3. E - None of the above. Only certified gluten-free oats are acceptable in gluten-free dishes. They must be called out on a menu since a small percentage of those with celiac disease cannot tolerate any form of oats. 4. C- Rice vinegar, Worcestershire sauce, and curry paste can each contain gluten. It is important to verify the ingredients with the manufacturer. pizzaO Fast, Casual.com QSR (nfca BURKE web.com PRESENTED BY: Imarketplace.com NATIONAL FOUNDATION FOR CLIAC AWARENESS FULLY COOKED MEATS Sources: National Foundation for Celiac Awareness, MenuTrinfo, Packaged Facts, Datamonitor Group, National Restaurant Association, The NPD Group, US Foods, Mintel Menu Insights. arnish

What Every Restaurant Should Know About Going Gluten-Free

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This infographic provides a deeper look into celiac disease and the gluten-free market.

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