Coeliac Disease is estimated to impact one in 100 people in the UK, with around 250,000 having a diagnosis in place. With strict life-long avoidance of gluten being the only treatment for this condition, the onus is on all businesses who prepare or supply food to ensure regulations are adhered to at all times.
With knowledge among the general public on the rise – boosted by Coeliac Awareness Month every May – it is logical that diagnosis rates will increase going forward, making it even more vital that everyone involved in the preparation or serving of food remains mindful of their responsibilities. The risk of not doing so is two-fold: not only could exposure to gluten cause permanent damage to the lining of the gut among those with the autoimmune condition, there are also financial and legal repercussions if establishments are found to be in breach of their statutory duties.
Have gluten-free ingredients become easier to source in the UK?
The range of gluten-free products on the market has dramatically increased in recent years, with the market expected to reach a value of £354m in the UK by 2032, almost double its £180m worth in 2023.
Sales of gluten-free bread increased by 51% in a five-year period, according to reports by Bakery Info, and this trend is mirrored across other product ranges. However, companies purchasing food ingredients will be aware there is still a large price disparity, for example: gluten-free flour typically costs up to four times as much as plain wheat flour.
At a time when rising prices are causing financial pressures for all companies, the cost of acquiring specialist ingredients serves as an additional reason that procurement leads must review their supply chains regularly. Ensuring cost-effective ingredients can be purchased without compromising on quality is the only way to continue effectively providing for people with Coeliac Disease, without causing additional strain on budgets.
What regulations are in place regarding serving food to people with Coeliac Disease?
Ensuring compliance with national and international regulations is a crucial consideration for businesses, who must inform customers whether any of the 14 major allergens (including gluten) are present in the food they serve, under the Food Information Regulations 2014 – an EU law which was retained after Brexit, which also mandates that dishes cannot be legally labelled as ‘gluten-free’ unless they contain less than 20 parts per million of gluten. Additionally, the Food Safety Act 1990 and Food Hygiene Regulations 2013 further enforce the need for staff training, cross contamination avoidance, and safe storage and preparation practices.
A current consultation aims to seek views on new statutory guidance, expected to come into force in September 2026, which will require schools to publish allergy safety policies and ensure training for staff including those running extra-curricular activities.
In the care sector, Care Quality Commission (CQC) regulations are also of utmost importance, meaning staff must meet individuals’ medical dietary needs, provide safe food and ensure proper record keeping.
What happens if businesses don’t follow food regulations?
Failure to follow all of the relevant regulations has serious implications for the person with Coeliac Disease, including pain, vomiting, fatigue and headaches in the short term, with longer-term impacts potentially including intestinal damage, nutrient deficiencies, osteoporosis, infertility, and increased risk of certain cancers.
In addition, poor procedures can lead to a lower hygiene rating from the Food Standards Agency, even if there are no cleanliness issues found during an inspection. Companies regulated by the CQC could receive sanctions and – in severe cases – be closed down or have management teams removed, because giving unsafe food to a person with Coeliac Disease can be treated as neglect.
How can businesses ensure safe food is served to people with Coeliac Disease?
Procuring ingredients from trusted suppliers, who can evidence their own compliance with regulations, is an important first step in the safe provision of food for people with Coeliac Disease. In reality, there are many other considerations: from separate preparation areas, trays and pans, fryers, and utensils to avoid cross-contamination, to comprehensive training programmes for all staff. Clear systems to highlight allergens within food should be accessible to all food preparation and service teams, and in environments like care homes and schools, anyone known to have Coeliac Disease should have individualised menu and allergy safety plans, and a system in place to ensure they are identifiable by all staff.
In summary:
- Safely preparing and serving gluten-free food is critical to the health of individuals with Coeliac Disease and to avoid sanctions resulting from non-compliance.
- Supply chain optimisation can help businesses to access ingredients at fair prices, with strong partnerships giving peace of mind that suppliers are also invested in remaining compliant.
- Companies who’d like to find out more about optimising their supply chain or specialist gluten-free menu planning can contact AVE’s expert team by calling 0333 070 5975 or emailing solutions@a-v-e.com.
Published by Abi Brumpton – Nutritionist at AVE
