how to eat out, travel and live with food allergies anywhere
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How to Eat Out & Travel Safely How to Eat Out & Travel Safely With Food AllergiesWith Food Allergies
Kim Koeller
Creator of Award-Winning Let’s Eat Out Series of Books, eBooks & Applications
Copyright 2011 AllergyFree Passport® All Rights Reserved 2
Agenda
• Global Factors Driving Food Allergy Awareness
• Collaborative Process between Guests & Restaurants
• Ingredient and Food Preparation Considerations
• Domestic and International Travel Suggestions
Copyright 2011 AllergyFree Passport® All Rights Reserved 3
Global Factors Driving Food Allergy Awareness
Increased
Global Media
Coverage
Enhanced
Worldwide Testing
Capabilities
Eating Out as Top Priority for
Individuals
Increased Prevalence of Food Allergies &
Coeliac Disease
Global Food
AllergenLabelling
Regulations
0
100
200
300
400
500
600
700
800
900
1000
1 5 9 13 17 21
Dramatic Growth of Food AllergyAwareness
Increased Research &
Focus On Health
Copyright 2011 AllergyFree Passport® All Rights Reserved 4
Estimated Individuals Potentially Benefiting from Specialized Diets
1. Food Allergies 17M (1) (2) 15M (6)
2. Food Intolerances 30M (7) 100M (8)
North America Asia/Europe
Total Potential 120M 196M
Potential with Specialized Diets: Over 312M
3. Coeliac/Celiac Disease 4M (7)(9) 6M (10)
5. Autoimmune Diseases 47M (12) 45M (13)
4. Asthma & Autism 22M (2) (11) 30M (8) (12)
Global Prevalence of Special Dietary Needs
4-6 % of Americans(1)
1 in 3 in New Zealand (17)
1/3 of UK Population (15)
33% of Europeans affected by allergies by 2015 (4)
Allergy Prevalence
1% of Americans (1)
1 in 100 in New Zealand (17)
1 million people in the UK(15)
1 in 100 Australians (5)
Anaphylaxis Prevalence
Sources:1. The Food Allergy & Anaphylaxis Network 20072. Canadian Allergy, Asthma and Immunology Foundation 20053. Food Allergy Italia 20054. Global Allergy & Asthma European Network (GALEN) 20065. Anaphylaxis Australia 20066. Food Navigator.com 20067. National Institutes of Health 20068. Allergy Foundation UK 20069. University of Maryland; Archives of Internal Medicine 200310. Coeliac UK 200711. Dr. James Braley - Food Allergy Relief 2004
Sources:12. Asthma Insight & Reality in Europe 200513. American Autoimmune Related Disease Association 200614. The Lancet 200415. The Anaphylaxis Campaign UK 200616. National Asthma Council 200617. Allergy New Zealand 2007
National Institutes of Health declared food allergies “important health problem” – 6/5/07
Copyright 2011 AllergyFree Passport® All Rights Reserved 5
Celiac/Coeliac Prevalence in the Western World
USA1 in 133
Denmark1 in 130Canada
1 in 133
Brazil1 in 273
Sweden1 in 100
Ireland1 in 120
Finland1 in 60
Netherlands1 in 184
Germany1 in 500
Sources:1. Canadian Celiac Association 2005 2. University of Maryland Multi- Study 20033. School Nurse News 20034. Coeliac Association of UK 20055. AOECS Newsletter 20036. World Health Organization 20017. Swiss Medical Weekly 20028. Genetic Support Council Western Australia 20029. Federacion de Asociaciones de Celiacos de Espana 2004
10. National Institutes of Health 2004
11. Coeliac UK 2006
12. Coeliac Society of Australia 2006
Australia1 in 100
UK1 in 100
France1 in 300
• Most Misdiagnosed Disorder in US & Europe (11)
• More Common in US than Multiple Sclerosis, Cystic Fibrosis, Parkinson’s Disease, Crohn’s Disease & Ulcerative Colitis combined (2)
Algeria1 in 70
Spain1 in 200 Turkey
1 in 77
Israel1 in 157
Saudi Arabia
1 in 157Argentina1 in 167
India1 in 310
Iran1 in 104
Italy1 in 184
Switzerland1 in 132
Copyright 2011 AllergyFree Passport® All Rights Reserved 6
Worldwide Product Labeling Regulations
• Dairy & Milk
• Eggs
• Fish
• Gluten
• Peanuts
• Shellfish
• Soy
• Sesame
• Tree Nuts
• Wheat
• Australia & New Zealand – Food Standards Australia New Zealand (FSANZ) required all allergens except sesame seeds be named on ingredient list in 2002.
• European Union Directive on product labeling required manufacturers to identify
12 allergens and their derivatives including celery, mustard & sulphites in November 2005.
• In US, the Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect in 2006. The presence of these allergens except sesame seeds & gluten is declared on ingredient lists with gluten standards defined by 2011.
• Canada is currently in the process of approving regulation for similar product labeling for all 10 of the above allergens and their derivatives.
Common Global Food Allergens
Copyright 2011 AllergyFree Passport® All Rights Reserved 7
Challenges Among Food Allergic Children
Biggest Eating Challenges Include:
• Finding Safe Foods
• Preparing Meals
• Ensuring Balanced & Nutritious Diets
Daily Stress of Managing Food Allergies Due To:
• Diligent Reading of Food Labels
• Concerns About Cross-Contamination
• Feelings of Being Alone & Lack of Understanding
• Fear of Life-Threatening Reactions
Source:(1) US survey results by research conducted by non-profit organization: Kids with Food Allergies – May 2007
Impacts to Everyday Gluten & Allergen-Free Living
Positive Changing Global Landscape
Positive Changes for Gluten & Allergen-Free Quality of Life
• Gluten & Allergen-Free Menus
• Quality of Allergen-Free Products
• Culinary School Allergy Classes
• Special Diet Restaurant Initiatives
• Allergen-Free School Programs
• New Eating & Travel Resources:
– Books & Guides
– iPhone / iPod touch Applications
– Dining and Travel Clubs
– Translation Cards
• Increased Focus on Quality of Life
62% of Hospitality View Gluten and Allergen-Free Guests as New & Profitable Customers (2)
Source:(2)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Research representing almost 200 businesses with over 2,000 locations sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008
Source:(1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Ground-breaking research representing over 2,500 consumers from 35 countries sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008
Copyright 2011 AllergyFree Passport® All Rights Reserved 9
Guiding Principles When Eating Out & Traveling
• Education
• Communication
• Preparation
Copyright 2011 AllergyFree Passport® All Rights Reserved 10
Collaborative Process between Guests and Restaurants
CommunicateNeeds
Understand GuestNeeds & DiscussMenu
OrderMeal
FacilitateUnderstand-ing of Order
EnsureOrderFulfillment
ReceiveOrder
DeliverMeal
ProvideFeedback
Follow-upAboutService
EducateSelf
AccessComfortLevel
IdentifyEatingOptions
ConductPre-Planning
GuestPerspective
EducateRestaurantProfessionals
Identify Ingredients & FoodPreparation to be Modifiedfor Special Diets
RestaurantPerspective
Planning Effort Interaction and Collaboration
Copyright 2011 AllergyFree Passport® All Rights Reserved 11
Food Preparation & Allergen Considerations
Ensure No Allergens in:• Sauces – as ingredient or thickener
• Flour Dusting – for texture
• Stocks and Broths – made fresh & no packaged bouillon
• Marinades – as ingredient
• Garnishes & Side Dishes – as presentation
• Battering, Breads, Croutons, Pasta & Dumplings – as ingredients
Copyright 2011 AllergyFree Passport® All Rights Reserved 12
Cross-Contamination Considerations
• Cooking Oil and Deep Fryers
• Boiling water
• Preparing foods with different utensils and cutting boards
• Kitchen preparation stations
• Cooking foods on properly cleaned surfaces such as grills, woks, pans and toasters
Copyright 2011 AllergyFree Passport® All Rights Reserved 13
Ingredients and Allergens
Did you know that…..• Corn, nuts, soy & gluten/wheat could be hiding in:
– Seasonings– Surimi (Artificial Crabmeat)– Beverages
• Olive oil may be a combination of vegetable oil and olive oil containing corn, peanuts and soy?
• Chocolate may contain soy, dairy and gluten?
• Soy sauce typically contains gluten/wheat and soy?
• Worcestershire sauce contains anchovies and may contain gluten/wheat?
• Potato Crisps may contain gluten/wheat and MSG?
• Candied nuts may contain corn, soy and gluten/wheat?
• Chips may be wheat flour dusted & fried in peanut oil?
Copyright 2011 AllergyFree Passport® All Rights Reserved 14
Interesting Ingredients Where Allergens Hide
• Dedicated Fryer – Are your chips fried in the same fryer as your fish?
• Imitation Crabmeat/Seafood – Is imitation crabmeat (surimi) in your bisque?
• Salad Dressing – Does the dressing identify tree nuts or peanuts on the label?
• Seasonings – What type of seasonings do you use to flavor your chips?
• Dumpling Skins – Are your dumpling skins sealed with egg?
• Fish Sauce – Is your fish sauce made in Thailand?
• Marinade – Is the meat marinated with soy sauce?
• Cooking Oil – Can you pan fry my chicken in 100% virgin olive oil rather than butter?
Copyright 2011 AllergyFree Passport® All Rights Reserved 15
Domestic & International Travel Suggestions
• Determine comfort level with destination location & eating out
• Research cuisines & awareness programs
• Contact associations in destination country
• Obtain reference & translation materials
• Obtain medical documentation, if necessary
• Confirm special dietary arrangements
• Pack snacks & light meals
• Request special boarding requirements if needed
• Relax and have fun on your trip!
Copyright 2011 AllergyFree Passport® All Rights Reserved
Consumer Market Priorities for Next 1 – 2 Years
Gluten & Allergen-Free Guests (N=2,536 )
Food Service ProvidersExpanding Training
ProductsWider Selection & Better Taste
Public AwarenessGluten & Allergen-Free
Medical ProfessionalsIncreased Training
78%
73%
48%
48%
Top 4 Advancements and Improvements
59%
44%
72%
Hospitality & Food Service(N=176)
Source:(1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Ground-breaking research representing over 2,500 consumers from 35 countries and almost 200 businesses representing over 2,000 locations sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008
Copyright 2011 AllergyFree Passport® All Rights Reserved 17
Building Awareness and Understanding
Enjoy Your Meal!
Buen Provecho!
Buon Appetito!
Bon Appetit!
Gkin Kao!
Chalo, Sub Khana Khao!
好胃口
• Testing• Diagnosis• Research • Products• Meals• Resources• Media Coverage • Education
Children & Adults
Family & Friends
Business Colleagues
Impacted Individuals
Medical Professionals
Healthcare Organisations
Government & Education
Consumer Products
Food Services
Hospitality Industry
Support Organisations
Business & Government
Improved Awareness in:
Future Result: Enhanced Quality of Life
for 300+ Million People
Copyright 2011 AllergyFree Passport® All Rights Reserved
• Global health consulting firm delivering innovative solutions to gluten and allergen-free individuals & businesses since 2005
• Educating businesses and empowering consumers worldwide:
Authoritative speakers at hundreds of food allergy, celiac & industry conferences
Internationally acclaimed experts recognized by 250-plus organizations & media outlets
Board Member of University of Chicago Celiac Disease Center
• Enriching Gluten & Allergen-Free Lifestyles
Thought leaders driving ground breaking market research
Authors of the 9 time award-winning book series
Developers of innovative iPhone / iPod touch / iPad apps
Creators of over 20 eBooks on Safe Eating and Travel
Driving Change Around the World
Copyright 2011 AllergyFree Passport® All Rights Reserved
Learn about Let’s Eat Out! Series&
iPhone / iPod Touch / iPad Apps
Visit us on the Apple Apps Store &
www.AllergyFreePassport.com
iEatOut Gluten & Allergen Free™ and iCanEat OnTheGo Gluten & Allergen Free™
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