McCain Foodservice UK has recently launched a range of gluten free products, including Menu Signatures Traditional Chips, Gourmet Chips and Sweet Potato Fries.

The gluten and allergen-free market has seen a huge rise in recent years and this popularity is showing no signs of slowing down, the company explains. McCain Foodservice UK quotes a recent research published by MarketsandMarkets, which says that free-from food will be valued at USD6.47bn worldwide by 2023. This figure not only highlights the importance of understanding allergens, but demonstrates a huge market opportunity for operators.

“Many operators are losing potential revenue by providing inadequate menu alternatives for those with allergens. The gluten-free market is just one example; it’s predicted the catering industry loses out on GBP100m a year just by failing to provide a satisfactory range of gluten-free options,” McCain writes.

Highlighting an allergen-free offering across websites, social media platforms and other consumer touch points will help operators build a reputation for catering to allergens and help drive additional footfall, the company advises.

McCain also reminds that people seeking allergen-free options are rarely eating alone, so operators should aim to please both those requiring these dishes and the family and friends they’ll be dining with. Providing an option for great tasting allergen-free meals, will not only help to increase customer satisfaction but also position the operator as a destination for those following special diets, helping sway the family and friends that dine with them. Quick wins, such as gluten-free chips, can quickly and easily make some menu options gluten-free.

When it comes to how allergens are displayed on menus, it is now more important than ever for operators to be transparent about any allergy risk ingredients, as well as providing thorough team training on what is included in every dish; knowledgeable staff will give customers the confidence that what they are eating is safe, the company added.