how to eat, travel and live gluten free around the world

How to Eat Out & Travel Gluten Free!How to Eat Out & Travel Gluten Free!Your Passport to Living with Celiac /Coeliac & AllergiesYour Passport to Living with Celiac /Coeliac & Allergies

Kim Koeller

Creator of Let’s Eat Out! Series of

Award-Winning Books, eBooks & Apps

Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved

Agenda

• Worldwide Market Drivers and Trends

• Guiding Principles for Eating Out & Traveling

• Ingredient and Food Preparation Considerations

• Domestic and International Travel Suggestions


Lack of Awareness

Lack of Awareness

• Increased Research• Expanded Testing• Healthcare Education

• Food Labeling• School Regulations• Healthier Alternatives• Restaurant Considerations• Special Diets Legislature

Business Business DriversDrivers

• Restaurant Offerings• Media Coverage• Market Opportunities• Increased Products• Social Responsibility• Increased Revenues

• Rising Prevalence• Enhanced Resources• Increased Expectations• Under-Served Segment• Quality of Life Impact

GovernmentGovernmentDriversDrivers

Consumer Consumer DriversDrivers

Health Health DriversDrivers

Worldwide Market Drivers for Special Diets

Exploding International Market Demand

Source: Packaged Facts 2009

Support of Special Diets

Globally

Example of Demand:Gluten-free products experienced 28%

compound annual growth between 2004 -2008 reaching sales of $1.56 billion


Estimated Worldwide Individuals Managing Special Diets (In Millions)

1. Food Allergies 14 (1&2) 15 (3,4,5,6)

2. Food Intolerances 30 (7) 100 (8)

North America Asia/Europe

Total Potential 117 Million 196 Million

3. Celiac/Coeliac Disease 4 (9&10) 6 (11&12)

5. Autoimmune & Diabetes 47 (17) 45 (18)

4. Autism & Asthma 22 (13&14) 30 (15&16)

Growing Global Epidemic of Special Dietary Needs

1% of Global Population with Anaphylaxis (1,2,3,4,5,6)

15 – 25% with Intolerances in Europe, North America & Australia (7&8)

Allergy Prevalence

1 - 2% of Global Population with Celiac/Coeliac Disease (9,10,11,12)

1 in 133 of Celiacs in US (11)

Most Common Genetic Auto-Immune Condition (10 , 1)

Most Misdiagnosed Disorder in US & Europe (11)

Celiac/Coeliac Prevalence

Sources:1. The Food Allergy & Anaphylaxis Network 20082. Canadian Allergy, Asthma and Immunology Foundation 20063. The Anaphylaxis Campaign UK 20074. Food Allergy Italia 20055. Anaphylaxis Australia 20086. Allergy New Zealand 2008

13. Centers for Disease Control 200714. National Asthma Council 200615. Global Allergy & Asthma European Network (GALEN) 200616. Asthma Insight & Reality in Europe 200517. American Autoimmune Related Disease Association 200718. The Lancet 200419. Vegetarian Research Group 2007

300+ MillionEver-Rising

Global Population Managing Special Diets

7. The Food Allergy & Anaphylaxis Network 20068. Allergy Foundation UK 20079. National Institutes of Health 200710. University of Maryland; Archives of Internal Medicine 200311. Coeliac UK 200812. Coeliac Society of Australia 2008


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


Preparation

Communication

Education

Guiding Principles When Eating Out & Traveling


Collaborative Process Between Guests & Restaurants

CommunicateNeeds

Understand GuestNeeds & DiscussMenu

OrderMeal

FacilitateUnderstanding 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


Ingredient & Food Preparation Considerations

• Sauces As ingredient or thickener

• Flour Dusting For texture

• Stocks and Broths Without packaged bouillon

• Marinades As ingredient

• Garnishes & Side Dishes As presentation

• Battering, Breads, Croutons, Pasta & Dumplings As ingredient

Ensure No Gluten and/or Allergen Containing:Ensure No Gluten and/or Allergen Containing:

Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 9

Gluten Containing Ingredients in Unlikely Places

• Bread Crumbs– Are your hamburgers made with bread crumbs?

• Cakes and Cookies– Are there bread crumbs in the flourless chocolate torte?

• Wheat Flour– Is your veal flour dusted?

• Malt Vinegar– Are your french fries served with malt vinegar?

• Noodles– Are the noodles in the pad thai made with wheat flour?

• Corn Chips– Are your chips fried in the same fryer as the chimichangas?

• Wheat Flour– Do you add wheat flour to your hollandaise sauce?


• Dedicated Fryer– Are your fries fried in the same fryer as your chicken fingers?

• Artificial Mashed Potato Mix – Are the mashed potatoes real or artificial?

• Dumpling Skins– Are your dumpling skins made with rice flour?

• Fish Sauce– Is your fish sauce made in Thailand?

• Imitation Crabmeat/Seafood– Is imitation crabmeat (surimi) in your bisque?

• Marinade– Is the meat marinated with soy sauce?

• Salad Dressing– Does the dressing identify wheat or gluten on the label?

• Seasonings– Do you use packaged seasonings to flavor your hamburgers?

Hidden Allergens and Sample Questions


Cross-Contamination Considerations

• Dedicated fryers and steamers

• Fresh cooking oil

• Clean and fresh water for boiling

• Kitchen preparation stations cleaned before each use

• Sanitized or separate utensils, cutting boards & dishes for food preparation

• Foods cooked on properly cleaned surfaces such as grills, woks, pans and toasters

Avoid cross-contamination from allergen containing foods with:

Avoid cross-contamination from allergen containing foods with:


Domestic & International Travel Considerations

Always be prepared, plan and have fun on your trip!

Always be prepared, plan and have fun on your trip!

•Snacks and Light Meals

•Carry-On Snacks Through Airport Security

•Standard Airline Meal Codes

•Ordering Special Airline Meals

•Anaphylaxis & Travel

•Hotels and Accommodations

•Cruise Line Meals

•International Travel & Foreign Translation Cards

•Associations and Reference Materials

•Worldwide Labeling Regulations

•Snacks and Light Meals

•Carry-On Snacks Through Airport Security

•Standard Airline Meal Codes

•Ordering Special Airline Meals

•Anaphylaxis & Travel

•Hotels and Accommodations

•Cruise Line Meals

•International Travel & Foreign Translation Cards

•Associations and Reference Materials

•Worldwide Labeling Regulations

Travel ConsiderationsTravel Considerations


Food Allergens and Worldwide Labeling Considerations

• Dairy & Milk

• Eggs

• Fish

• Gluten

• Peanuts

• Shellfish

• Soy

• Sesame

• Tree Nuts

• Wheat

• Australia & New Zealand – Food Standards (FSANZ) required all allergens, except sesame seeds on ingredient lists in 2002.

• European Union – Required manufacturers to identify 12 allergens and their

derivatives including celery, mustard & sulphites in 2005.

• US – In 2006, the Food Allergen Labeling and Consumer Protection Act (FALCPA) requires the top eight allergens be listed on ingredient labels. Gluten-free standards to be potentially defined in 2011.

• Canada – Currently in the process of approving regulations for similar labeling

Common Global Food Allergens


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


• Global health consulting firms delivering innovative solutions to gluten and allergen-free individuals & businesses since 2005

• Educating businesses and empowering consumers worldwide:

Authoritative speakers at hundreds of celiac, allergy & 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


Learn about Let’s Eat Out! Series&

iPhone / iPod Touch / iPad Apps

Visit us on the Apple Apps Store &

www.GlutenFreePassport.com

iEatOut Gluten & Allergen Free™ and iCanEat OnTheGo Gluten & Allergen Free™

how to eat, travel and live gluten free around the world

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