The potato processor Aviko is supporting caterers during Coeliac Awareness Week, May 9 -15, and beyond with the launch of its guide to catering for gluten-free and coeliac customers out-of-home.
With 73% of people feeling that the out-of-home sector doesn’t do enough to cater for gluten-intolerances, the potato products supplier is encouraging operators to carefully consider their gluten-free menus in order to avoid putting their customers at risk.
The “Top Tips for Gluten-Free Out-Of-Home” booklet is bursting with facts, hints and product information to help operators become true Gluten-Free Heroes. It also includes coeliac friendly recipes such as the Indian-inspired Aloo Palak and traditional British Cider Battered Fish and Chips, created with respected chef and representative of the Craft Guild of Chefs, Daniel Ayton.
Mohammed Essa, Aviko general manager, explains: “It’s essential that operators are clear on the dangers of serving food containing gluten to coeliac sufferers. For example, almost 60% of people don’t realize that not all chips are gluten-free, meaning operators could run the risk of mistakenly serving gluten to those with an intolerance.
“Our new booklet aims to better equip operators with the information needed to ensure gluten-free dishes are prepared without the risk of contamination, menus are clear when it comes to allergens – something 68% of people don’t feel is currently up to scratch – and the most suitable products are being used. We’re hoping to help many more operators become Gluten-Free Heroes”.
Aviko’s most popular products, including its Premium Fries range, are produced in a dedicated gluten-free factory, meaning operators can be confident with their side dishes when it comes to coeliac friendly menus.
Mohammed continues: “Our dedicated gluten-free factory means there is no risk of contamination before the range enters kitchens, giving caterers peace of mind and making it easier to include gluten-free options on menus. Importantly, our products appeal to both coeliac sufferers and non-sufferers alike, which is essential considering coeliac disease influences a wide circle of people – not just those that are intolerant but also the 35% going out for dinner with friends or relatives that require gluten-free menu choices*.
With 59% of people wanting to see more gluten-free options on menus and 29% of people failing to return to a restaurant that doesn’t offer enough, there is a clear profit opportunity available to operators that cater for this demand.”
Aviko has also created a handy video highlighting the key results of research commissioned by Aviko and details of how the potato specialist can provide support, as well as a range of free downloadable point-of-sale materials to encourage gluten-free diners during Coeliac Awareness Week and throughout the rest of the year.
