Page 14 - foodservice news - July 2018
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Gluten-free de frutas aguachile at Chula, Mexican restaurant.
Gluten-free dining has grown exponentially in recent years.
With awareness on the up about coeliac disease, and
an increasing number of Australians choosing to cut gluten in all forms from their diet, no wonder recent research by the CSIRO found that 12.1 per cent of the population now follows a gluten-free lifestyle.
And while offering gluten-free options may seem like a burden for your business, it shouldn’t be; providing an inclusive menu can be a boost to both your customers and your bottom line, particularly when there are many, practical tips your venue can follow.
IT’S A PROTEIN
Gluten is a protein that is found in wheat, rye, barley and oats, and
an aversion to it can require diners to monitor everything they eat and drink. It can also escalate to a severe medical condition.
“Coeliac disease is an autoimmune-like illness where the immune system reacts abnormally to gluten, causing small bowel damage,” says Coeliac Australia’s special projects officer Cathy Di Bella. “The only treatment is a strict,
GOING GLUTEN-FREE
WITH 12.1 PER CENT OF THE AUSTRALIAN POPULATION REMOVING GLUTEN FROM THEIR DIET, DEMAND IS HIGH FOR GLUTEN-FREE FOOD, WRITES ANITA CONNORS.
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