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How to Eat, Travel and Live Gluten Free Around the World

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Learn how to safely eat gluten free locally and globally with confidence and ease. You will understand eating out considerations such as hidden ingredients and food preparation techniques as well as ...

Learn how to safely eat gluten free locally and globally with confidence and ease. You will understand eating out considerations such as hidden ingredients and food preparation techniques as well as recent market research trends. Specific questions to ask restaurant staff regarding gluten, wheat and other food concerns are also presented. Learn about the collaborative process between guests and restaurants. Become empowered to enjoy safe travel experiences anywhere across the globe.

As President and CEO of GlutenFree Passport®, Kim Koeller is an internationally recognized speaker, consultant and author of the 9-time award winning book and ebooks series - Let’s Eat Out with Celiac / Coeliac and Food Allergies! Kim and her team are also the creators of innovative iPhone, iPod touch and iPad applications – iEatOut Gluten & Allergen Free and iCanEat OnTheGo Gluten & Allergen Free purchased in over 60 countries worldwide.

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    How to Eat, Travel and Live Gluten Free Around the World How to Eat, Travel and Live Gluten Free Around the World Presentation Transcript

    • How to Eat Out & Travel Gluten Free! Your Passport to Living with Celiac /Coeliac & Allergies Kim Koeller Creator of Let’s Eat Out! Series of Award-Winning Books, eBooks & Apps October 2010
    • Agenda
      • Worldwide Market Drivers and Trends
      • Guiding Principles for Eating Out & Traveling
      • Ingredient and Food Preparation Considerations
      • Domestic and International Travel Suggestions
    • Worldwide Market Drivers for Special Diets Lack of Awareness
      • Increased Research
      • Expanded Testing
      • Healthcare Education
      • Food Labeling
      • School Regulations
      • Healthier Alternatives
      • Restaurant Considerations
      • Special Diets Legislature
      Business Drivers
      • 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
      Government Drivers Consumer Drivers Health Drivers 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
    • 1. Food Allergies 14 (1&2) 15 (3,4,5,6) 2. Food Intolerances 30 (7) 100 (8) 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 2008 2. Canadian Allergy, Asthma and Immunology Foundation 2006 3. The Anaphylaxis Campaign UK 2007 4. Food Allergy Italia 2005 5. Anaphylaxis Australia 2008 6. Allergy New Zealand 2008 13. Centers for Disease Control 2007 14. National Asthma Council 2006 15. Global Allergy & Asthma European Network (GALEN) 2006 16. Asthma Insight & Reality in Europe 2005 17. American Autoimmune Related Disease Association 2007 18. The Lancet 2004 19. Vegetarian Research Group 2007 300+ Million Ever-Rising Global Population Managing Special Diets 7. The Food Allergy & Anaphylaxis Network 2006 8. Allergy Foundation UK 2007 9. National Institutes of Health 2007 10. University of Maryland; Archives of Internal Medicine 2003 11. Coeliac UK 2008 12. Coeliac Society of Australia 2008 Estimated Worldwide Individuals Managing Special Diets (In Millions) North America Asia/Europe
    • 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 Impacts to Everyday Gluten & Allergen-Free Living
    • Guiding Principles When Eating Out & Traveling Preparation Communication Education
    • Collaborative Process Between Guests & Restaurants Planning Effort Interaction and Collaboration Communicate Needs Understand Guest Needs & Discuss Menu Order Meal Facilitate Understanding of Order Ensure Order Fulfillment Receive Order Deliver Meal Provide Feedback Follow-up About Service Educate Self Access Comfort Level Identify Eating Options Conduct Pre- Planning Guest Perspective Educate Restaurant Professionals Identify Ingredients & Food Preparation to be Modified for Special Diets Restaurant Perspective
    • 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:
    • 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:
    • Domestic & International Travel Considerations 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
      Travel 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 Providers Expanding Training Products Wider Selection & Better Taste Public Awareness Gluten & Allergen-Free Medical Professionals Increased 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 ™