Activities organised by Knorr during Coeliac UK Awareness Week last month have highlighted common misunderstandings within the foodservice industry about gluten-free products.
Leon Mills, Knorr's marketing manager, explained: "We believe the foodservice industry is losing out on over £100m of gluten-free business each year, a massive missed opportunity. One common misconception is that if you use gluten-containing ingredients like flour in your kitchen, then you can't produce gluten-free dishes.
"With some basic cross-contamination practices in place, operators can safely serve gluten-free dishes," he said, adding that even smaller kitchens can become Coeliac UK-accredited.
Following a gluten-free masterclass with chef and gluten expert Phil Vickery (pictured), Stephanie Hall, head of nutrition at Chartwells, the education sector of Compass Group UK & Ireland, said: "It's good to know that gluten-free recipes can be made safely even in a smaller kitchen. There's a common misunderstanding that you need a separate kitchen or a bigger area to prepare gluten-free dishes."
For recipes, Knorr's gluten-free kitchen guide and information about gluten-free products, visit knorrglutenfree.co.uk. To watch the recording of Phil Vickery's gluten-free masterclass visit knorrglutenfree.glocast.com.
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