Your SlideShare is downloading. ×
0
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
How to Eat, Travel and Live Gluten Free Around the World
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

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

2,576

Published on

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.

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
2,576
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
14
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. 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
  • 2. 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
  • 3. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved Lack of Awareness Lack of Awareness • Increased Research • Expanded Testing • Healthcare Education • Food Labeling • School Regulations • Healthier Alternatives • Restaurant Considerations • Special Diets Legislature BusinessBusiness 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 GovernmentGovernment DriversDrivers ConsumerConsumer DriversDrivers HealthHealth 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
  • 4. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 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 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
  • 5. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 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
  • 6. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved Preparation Communication Education Guiding Principles When Eating Out & Traveling
  • 7. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved Collaborative Process Between Guests & Restaurants 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 Planning Effort Interaction and Collaboration
  • 8. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 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:
  • 9. 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?
  • 10. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved • 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
  • 11. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 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 Avoid cross-contamination from allergen containing foods with: Avoid cross-contamination from allergen containing foods with:
  • 12. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 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
  • 13. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 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
  • 14. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved 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
  • 15. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved • 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
  • 16. Copyright 2011 GlutenFree Passport ® and 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.GlutenFreePassport.com iEatOut Gluten & Allergen Free™ and iCanEat OnTheGo Gluten & Allergen Free™

×