Tilda encourages caterers to use rice for gluten-free dishes

With research revealing the UK is missing out on £100m worth of gluten-free business* a year, Tilda Foodservice is encouraging caterers to look at its naturally gluten-free rice to take the complexity out of gluten free dishes.

Findings from Coeliac UK, the world’s oldest and largest coeliac disease charity, also reveal that 74% of people would eat out every two weeks if more gluten free options were available, and with one in every 100 people in the UK suffering from coeliac disease, caterers should seriously consider their gluten-free offering ahead of this year’s Coeliac Awareness Week (9-15 May 2016).

Mark Lyddy, Tilda’s Head of Foodservice, says, “With the number of consumers battling food allergies including coeliac disease, and food intolerances on the rise, people are becoming more knowledgeable about the factors that impact on their health in terms of lifestyle, diet and exercise.

“This means caterers are under pressure to ensure the creativity of their food for this audience doesn’t dip and become dull or boring, but it needn’t be hard.

“Coeliac Awareness Week provides a great opportunity for operators to trial gluten free dishes and Tilda is encouraging caterers to look at its naturally gluten-free rice for a quality and easy solution to meeting this growing demand. A simple menu change is all that is needed; try swapping out spaghetti Bolognese for a chilli con carne or a three cheese risotto.

“In fact, rice is one of the foods that is least likely to cause allergies. It is easy to digest and is among the first foods suitable for adults who have gluten intolerance or coeliac disease.

“What’s more, with Tilda rice, caterers can be confident that the rice they are serving, unlike some rice brands, is truly gluten free because it is produced at a facility which only produces rice.”

Mark Lyddy continues, “Caterers have to gear up to meet the needs of a growing number of coeliacs and gluten avoiders who are seeking the same quality and choice of food that others take for granted when they eat out. In fact, research shows over 20% of people would be willing to pay more for a gluten-free meal – so there’s real profit potential here too.**

“It is always important that these diners do not feel they have to put up with second best offerings when it comes to taste and quality which is where the versatility of rice prevails.

“With Tilda rice, chefs can cater for the gluten-free consumer to a high standard, throughout the whole menu. Rice’s ability to take on a number of flavours means it is an ideal ingredient in anything from starters to mains and desserts, even bar snacks and light bites as well as vegetarian options.

“At a time when there is growing demand for gluten-free food and a range of other dietary needs, Tilda gives caterers the confidence to serve up top quality, creative dishes that will go down well with their customers.”