You only need to look at the 10,000 Victorians who attended last month’s annual Gluten Free Expo in Melbourne to realise the huge interest in gluten-free lifestyles. Yet there still appears to be a lack of knowledge of gluten-free standards in the food industry.
Experts say that the single most important thing you can do to ensure the safe delivery of gluten-free food is to improve training and knowledge about gluten-free food practices. Chisholm attended the expo and hosted a live cooking demonstration, serving up a nourishing tempura calamari and sweet potato with fennel salad, and next year it’s launching Gluten Free Short Courses to meet the needs of the food industry as well as at-home cooks.
Some might think a gluten-free lifestyle is just the latest health or diet fad, but for the one in 70 Australians who have coeliac disease and the thousands who have non-coeliac gluten sensitivity, it’s a necessity. While “gluten-free” and “GF” have become commonplace on food labels and menus, results from a 2017 City of Melbourne food sampling program found that nearly 10 per cent of foods tested were not compliant with the FSANZ definition of gluten-free. In the same study, only 10 per cent of food service staff had good knowledge of the gluten-free standards of the FSANZ code. This is bad news for gluten-free consumers and bad for business.
More than ever, it is vitally important to become informed about proper gluten-free food practices and put them into action. Chisholm can show you how. Sign up and express your interest in Chisholm’s Gluten Free Short Courses at chisholm.edu.au/glutenfree to receive updates about Chisholm’s gluten-free training so that you can go gluten-free with confidence.