Requests for gluten-free options
are among the largest special
diet request in food service today.
While initial demand for gluten-free
products predominantly came from
healthcare and aged care settings,
over time, this has expanded to
include commercial channels such
as restaurants, hotels, cafes, pubs
and airlines.
Coeliac disease now affects one in
100 New Zealanders, who require
a strict lifelong gluten-free diet.
For those living with food allergy
or coeliac disease, accidentally
consuming the wrong foods can
have serious health complications.
Nestlé Professional has committed
to making the management of
gluten easier and also providing
operational simplicity for chefs in
foodservice – simplifying menus and
kitchen workload, while providing
GLUTEN-FREE:
THE DEMAND THAT JUST
GETS BIGGER SAYS NESTLÉ
uncompromising taste, quality and
versatility – making it easy to meet
dietary needs, stay on menu and on
budget.
In 2017, Nestlé opened a new
multi-million dollar facility in its
South Auckland factory to increase
production of its gluten-free range.
The products are made to strict
high standards and are endorsed by
Coeliac New Zealand.
Foodservice operators can be
confident that not only are Nestlé
products made on a dedicated
gluten-free facility, but that every
batch of every product has been
laboratory tested and found clear of
gluten.
More than 50% of Nestlé’s culinary
range has been converted to
gluten-free. Top performing brands
Maggi and Nestlé Docello now
include a comprehensive range of
gluten-free products, all designed
to meet demanding and fast-paced
foodservice environments. The
extensive range also includes soups,
boosters, sauces, jus, gravies,
desserts and mousses.
In addition to simplifying menu
planning and kitchen workload with
a portfolio of gluten-free products,
Nestlé Professional has created free,
easy-to-follow resources to help
improve allergen knowledge: Gluten
& Other Allergens in Healthcare: Your
Practical Guide.
Nestlé Professional research shows
overwhelming demand for greater
allergen knowledge, however one in
four respondents said there was no
training provided at the facility.
The research also revealed that
best practices to prevent cross
contamination are not being used
consistently, and cleaning protocols
THEIR SAY
Karen Kingham, Nestlé
professional nutritionist, APD
before preparing allergen free meals
are prepared, are not being adhered
to. The free guide provides practical
advice to ensure the correct handling
procedures are being adopted.
For a copy of the Practical
Guide and to view the full Nestlé
Professional gluten-free range visit
www.nestleprofessional.com.au/
allergenfreeresources.
14 ANNUAL DIRECTORY 2020
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