Catering for a wide range of customers is hard enough, before you consider that you are likely to encounter customers who specific dietary intolerances that mean that many of your menu items are simply ‘out-of-bounds’.

But as a caterer you shouldn’t overlook these demographics, with the catering industry missing out on a potential £100 million per year by not catering for the gluten intolerant.

A whopping 80% of Coeliac UK members who were surveyed about the their eating habits said when they eat out with people, their need for safe gluten-free options is the determining factor on where they go to eat.

People who are coeliac, and have a severe gluten allergy, account for 5% of the population whilst a further 10% are gluten intolerant, and a further 5% just avoid gluten products as part of a conscious lifestyle choice.

Not only is it responsible business ownership, offering these health-aware options, but it can be lucrative. After all 1 in 100 people in the United Kingdom suffer from the condition, becoming ‘coeliac-friendly’ is almost necessary in 2016.

But first I think we need to clarify that Coeliac disease is not an allergy to gluten, it is in fact an autoimmune disease that can be exacerbated by consuming gluten, as the structure of gluten causes damage to the gut. This damage causes pain, discomfort and other symptoms.

How common is coeliac disease? 1 in 100 people in the UK has coeliac disease #IsItCoeliacDisease? pic.twitter.com/d1iWjwRLD8

— Coeliac_UK (@Coeliac_UK) July 19, 2016

It’s also believed that there are many more than the purported 1 in 100 people with the disease in the UK, as few as 24% of the people with the disease have a medical diagnosis.

Market trend research experts, Mintel, recently published data that showed that the ‘free-from’ market has exploded in the UK over the past five years. Sales of ‘free-from’ foods are forecast to grow 13% this year alone to £531 million, which is an increase on the £470 spent in 2015.

It’s not just those suffering from the disease that are avoiding consuming gluten, 8% of Brits report avoidance of gluten as part of a healthy lifestyle, compared to the 5% who report avoidance due to intolerance.

We as food industry members need to understand the challenges that we and our consumers face when making a decision on where to dine, when specific health issues are concerned.

But for those of us that do not suffer from the condition, what common foods do we eat that coeliac’s have to avoid?

Common foods that contain gluten

• Wheat
• Wheat derivatives e.g. semolina, spelt, farina
• Rye
• Barley
• Malt
• Brewer’s Yeast
• Pasta
• Noodles
• Bread and Pastries
• Crackers
• Baked goods
• Cereal and granola
• Breakfast foods e.g. pancakes, waffles, french toast, crepes
• Sauces and gravies e.g. soy sauce
• Tortillas
• Beer (some beers are made in gluten-free options)

That is just a taster of some of the common foods that contain gluten that are essentially ‘off the menu’ for Coeliac sufferers, this is just the tip of the iceberg as many other foods contain wheat flour as an ingredient further complicating things.

Consider applying to become gluten-free accredited. With training, advice and support from Coeliac UK, becoming GF certified is easier than ever, with online courses available for quick, simple information.

84% of Coeliac UK members said that the GF symbol automatically tells them it’s safe to eat at that establishment, and 70% saying they would chose a GF certified location over one that hasn’t been certified.

It’s a no-brainer to get the training that could seriously improve your business prospects. Coeliac’s are a loyal bunch!

But don’t just take our word for it, here’s the view of real-life Coeliac sufferers talking about their eating habits.

Why you should cater gluten-free

For more information on the Coeliac disease and how to become GF accredited please visit www.coeliac.org.uk. The site contains all kinds of tips for improving your menu options and how to transform your establishment into a gluten-free friendly zone.