IHF Diary

  • National Council & Management Committee Meeting
    22/11/2017 - 10:00am to 4:00pm
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Gluten-Free Made Simple for the Foodservice Industry in Ireland now available to download free of charge

 

 Unilever Food Solutions partners with The Coeliac Society of Ireland to launch Ireland’s first foodservice Gluten-Free Guide

 

Check out the video from the launch

 

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.

 

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. There are currently 47,500 people living with coeliac disease in Ireland and a strict gluten-free diet is the only treatment. 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. The KNORR Gluten-Free Guide also has some recipe ideas to help.

 

For more information, visit ufs.com/glutenfree

 

ENDS.

 

The Coeliac Society of Ireland is a national charity that provides its members with information and support, and works to make Ireland a better place to live for people with coeliac disease. Follow the Coeliac Society on Twitter, @CoeliacIreland.

 

What is Coeliac Disease?

Coeliac disease is an auto-immune disease that prevents those affected from digesting gluten, a protein found in wheat, barley and rye.  The disease can manifest itself at any stage in a person’s lifetime, with symptoms including abdominal pain, recurring mouth-ulcers, weight-loss, vomiting and diarrhoea. It is estimated to affect 47,500 people in Ireland. 

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