gluten-free & allergen legislation angela kilday campaigns & volunteers manager coeliac uk
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Gluten-freeGluten-free& Allergen Legislation& Allergen Legislation
Angela KildayCampaigns & Volunteers Manager
Coeliac UK
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Agenda• What is coeliac disease?
• About Coeliac UK
• The gluten-free market
• The Law and Gluten-free catering
• Coeliac UK catering services
• New EU Food Information for Consumers
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What is coeliac disease?• Autoimmune disease, often misdiagnosed as IBS
• Affects 1 in 100 people
• Only 10-15% are diagnosed
• Lifelong condition which can be diagnosed at any age
• If gluten continues to be eaten, people are at risk of small bowel cancer, infertility and osteoporosis
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What happens in coeliac disease?
•Eating gluten damages the gut
•This prevents absorption of nutrients from food
•Left untreated it can lead to a range of nutritional deficiencies eg anaemia, infertility and osteoporosis
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What is gluten?
• Gluten is a protein found in:• wheat• rye• barley• oats (similar
protein)
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About Coeliac UK
• Coeliac UK is the leading national charity dedicated to improving life for people with coeliac disease
• It is the largest charity supporting coeliac Members in the world
• Coeliac UK is a member of AOECS (Association of European Coeliac Societies)
• Currently Membership is 65,000
• 1200 new Members join each month
• Over 90 Local Voluntary Support Groups throughout UK
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Our eating out surveyIf people were sure gluten-free options were available:
• 60% would eat out more often
• Over 50% would eat out once a week or more
• 48% would be prepared to travel for over 45 minutes
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The gluten-free pound is estimated £100 million worth of business a year
People go out to eat with 2-3 others
Average spend of £10 - £20 per cover
Each meal is worth up to £60 to the sector
74% would eat out every 2 weeks if more gluten free options were available
Estimating the gluten-free pound
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Gluten-free law• 20 ppm or less• Enforceable by law• Law mandatory from Jan 2012
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Asking the industry 84% have seen an increase in gluten-free requests in the last 3 years
82% expect this trend to continue with increasing customers requesting gluten-free options
Only 59% were aware of the 2012 legislation
Only 37% trained specifically on preparing gluten-free options
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What was on our agenda?
• To understand the levels of gluten in food prepared for people with coeliac disease
• To assess whether GF labelling was appropriate in the catering sector
• To try to identify what was needed for GF preparation in commercial kitchens
• To support the catering sector
• Provide information relevant to all
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The first steps• We joined forces with professional catering bodies
• We contacted restaurants, cafes, hospitals, schools, prisons and workplaces
• We wanted the findings to be representative and relevant to all settings
• We commissioned RSSL to work with us
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How did we do it?
• Detailed check lists coupled with site visits
• Monitored preparation of meals and collected samples for gluten analysis
• Logged key ‘trends’ and effective control systems
• Identified communication with customer and between staff
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Ingredient Labelling
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Storing ingredients
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Cleaning
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Preparation
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Personal Hygiene
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Communicating with Customers
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Staff Training
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Key Findings from this research
• Delivering gluten-free was possible
• Effective communication key• to coeliac customers and front & back of house
• Good hygienic practices = Good gluten management
• Results identified essential areas and key common practices
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Themes• Ingredients, reading labels• Choosing and using gluten-free ingredients • Storing ingredients • Cleaning• Preparation of gluten-free and non gluten-containing foods• Staff training• Communicating with customers with coeliac disease• Personal hygiene
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Latest research
• Looking at controls needed when using gluten-containing flour
• Segregation – use of barriers
• Extraction – use of extraction and ventilation units
• Time intervals
• Distances between preparation areas
• Clothing and handling
• Cleaning procedures
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Our catering services
• Accreditation scheme• Online training• Open training courses• In house training courses
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Accredited venues
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EU FICEU FIC(EU Food Information for Consumers)(EU Food Information for Consumers)
• What is it?• What changes will we see?
• In packaged foods• In catering
• When will the changes happen?
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EU FICEU FIC(EU Food Information for Consumers)(EU Food Information for Consumers)• EU-wide review of food and nutrition labelling
regulations
• Combine a number of regulations into one single regulation
• Changes to allergen info but also nutrition declarations and font size
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What changes will we see?What changes will we see?
• Changes to labels on foods• Setting a minimum font size• Ingredients list• Allergy boxes
• Changes in catering• Allergen information
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Catering and loose foods, e.g. delisCatering and loose foods, e.g. delis
• Now, caterers don’t have to provide information on allergens in meals
• With FIR – you will have to provide this information, could be via:• Symbols on menus• A separate menu (like Zizzi)• Verbally• On a chalk board• It must be clear to the customer where they can find
the information
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Thank you!
www.coeliac.org.ukwww.coeliac.org.uk