Knorr dispels gluten myths during Coeliac UK Awareness Week

07 June 2016 by
Knorr dispels gluten myths during Coeliac UK Awareness Week

Activities organised by Knorr during Coeliac UK Awareness Week last month have highlighted common misunderstandings within the foodservice industry about gluten-free products.

Leon Mills, Knorr's marketing manager, explained: "We believe the foodservice industry is losing out on over £100m of gluten-free business each year, a massive missed opportunity. One common misconception is that if you use gluten-containing ingredients like flour in your kitchen, then you can't produce gluten-free dishes.

"With some basic cross-contamination practices in place, operators can safely serve gluten-free dishes," he said, adding that even smaller kitchens can become Coeliac UK-accredited.

Following a gluten-free masterclass with chef and gluten expert Phil Vickery (pictured), Stephanie Hall, head of nutrition at Chartwells, the education sector of Compass Group UK & Ireland, said: "It's good to know that gluten-free recipes can be made safely even in a smaller kitchen. There's a common misunderstanding that you need a separate kitchen or a bigger area to prepare gluten-free dishes."

For recipes, Knorr's gluten-free kitchen guide and information about gluten-free products, visit To watch the recording of Phil Vickery's gluten-free masterclass visit

Knorr's gluten-free Thunderclap raises £2,000 for Coeliac UK >>

Allergens: do you know your ingredients? >>

Carluccio's awarded Coeliac UK gluten-free accreditation >>

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