It also explains how to get Coeliac UK’s gluten-free accreditation, with some operators reporting a 10% increase in sales since becoming accredited.
Sarah Sleet, chief executive of Coeliac UK, said: “Not only does gluten-free accreditation reassure customers that your food and kitchen are safe, it has a real impact on your bottom line too.
“It is estimated that the catering industry is missing out on £100 million from people with coeliac disease and those they eat out with.”
Leon Mills, Knorr marketing manager, said: “Gluten-free is big business. Last year, sales hit £184m and the market is growing 15% year-on-year.
“As the demand for gluten-free grows, more and more familiar names like Pho and Côte Brasserie, are getting accredited.”
The gluten-free guide is designed to provide practical advice and examples for contract caterers in schools, care and workplace as well as commercial operators.