Coeliac of approval

Image: AdobeStock_845534401
While out on the weekend, I was pleasantly surprised that one of the members of our group was offered gluten-free foods.
With more and more people saying goodbye to gluten, it shouldn’t be too difficult for restaurant owners to create menus that appeal to this ever increasing crowd.
For those who need to eat gluten-free, knowing how to read a label to find any ‘hidden gluten’ is imperative. It’s pleasing to note that there is growing confidence for gluten free diners with Coeliac UK reporting progress and challenges in eating out.
According to its stats, in the UK, approximately 1 in 100 people – around 676,000 individuals – are affected by coeliac disease. Once diagnosed, the only treatment is a strict gluten free diet for life. Coeliac UK’s new report reveals that gluten free diners are feeling more confident when eating out, with 67% of respondents reporting an improved dining experience over the past five years, from 2018 to 2023. However, the charity emphasises that more needs to be done to reduce the risk of diners being ‘glutened’ – a term that is often used for unintentional consumption of gluten.
The newly released ‘Eating Out Gluten Free’ report from Coeliac UK provides insight into the gluten free community’s experience of eating out at over 20 different venue settings, from hotels and fine dining to schools and airports. With 8% of total diners aged 16-64 following a gluten free diet, approximately £3.3bn of the £40.8bn market expenditure on food eaten out and non-alcoholic drinks was spent by gluten free diners. The Coeliac UK report identifies potential growth opportunities for hospitality providers aiming to capitalise on this market and provide better, safer gluten free provisions.
Of course, signposting helps. The report found that 93% of gluten free diners felt more confident when eating out at venues holding the Coeliac UK Gluten Free Accreditation (GFA), which is granted through a programme of training and auditing.
With 70% of gluten free diners eating out with two or more people and, these venues benefit from the spend of a whole party when one of them eats gluten free. 70% of people following a gluten free diet would eat out more frequently if more venues were GF accredited, and 90% of diners are more likely to eat at an accredited venue.
We didn’t consciously choose the venue we dined in. But for many who take the preparatory steps, the stats are clear on what factors which influence people’s choice of venue include a variety of gluten free options, previous good experiences at a venue, reviews, clearly labelled gluten free items, or a separate menu. 75% of people following a gluten free diet prefer the latter, as clearly differentiating gluten free foods on a separate menu helps reassure diners there is less chance of error, whilst 90% of people prefer allergen information to be printed rather than digital.
Restaurants don’t have to create a special menu to please diners, but it does help if they adapt their menu to give diners an option. Gluten-free eating is not going anywhere anytime soon, and the important thing to remember is that whether you agree with diners’ dietary choices, respecting them is of utmost importance, and it is what will turn someone from a one-time customer into a regular.
- Rodney Jack, editor, Food & Drink Technology.
Keep in touch via email: [email protected] Twitter: @foodanddrinktec or LinkedIn: Food & Drink Technology magazine.