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VIN SULLIVAN
Gluten-Free
Glued to Gluten-Free
The gluten-free market is growing. Fast. Estimated at £365 million in 2015, forecasters predict this will increase by more than £500 million by 2019. High time therefore for restaurants to take gluten-free seriously.
The statistics speak volumes. 1% of the UK population suffer from Coeliac disease (an intolerance to wheat, rye and barley found in gluten), with the latest Mintel Report indicating that 15% of households avoid gluten or wheat altogether.
Crucially for restaurants, in a family where one member suffers from the condition, they will decide where to spend the money. What’s more, research indicates that 21% of people are willing to pay more for a gluten-free meal (Aviko).
Many mainstream restaurants are already implementing an extensive range of gluten-free dishes to their menus, with La Tasca, Prezzo, ASK, Pizza Express, Frankie & Benny’s and Ed’s Easy Dinner gaining official accreditation by the charity Coeliac UK. Looking ahead to 2016, Brecon will host a Coeliac Awareness Week Walk to raise money for the charity between 9th to 15th of May. For restaurants in the area, this is a fantastic opportunity to champion gluten-free options on your menu.
To find out more about the Coeliac disease and to discuss opportunities for training and business accreditation, speak with Coeliac UK: www.coeliac.org.uk/catering
*eatoutmagazine.co.uk/cga-peach-business-leaders-survey-reports-confidence-2015-eating-out-trading **http://www.dailymail.co.uk/news/article-3425868/The-latest-kitchen-home-smoker-Sales-200-families-attempt-recreate-flavours-restaurants-home.html#ixzz40LB5btBX
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