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Gluten & Gluten-free Food Production

Gluten & Gluten-free Food Production . Agenda. Definition of gluten Gluten-containing foods Indications for GF diet Contraindications for GF diet Gluten-free (GF) foods What we can do. What is Gluten?. Storage proteins found in wheat, rye & barley

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Gluten & Gluten-free Food Production

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  1. Gluten & Gluten-free Food Production

  2. Agenda • Definition of gluten • Gluten-containing foods • Indications for GF diet • Contraindications for GF diet • Gluten-free (GF) foods • What we can do

  3. What is Gluten? • Storage proteins found in wheat, rye & barley • Helps dough rise, preventing bread from falling apart & making it chewy

  4. Gluten-containing Foods • Wheat, barley, rye • Spelt, durum flour, couscous, semolina, bulgur, triticale • Barley malt, barley malt extract, brewer’s yeast, malt vinegar, and barley-based ale, beer & lager • Oats

  5. Gluten-containing foods • Soup base • Vegetarian meat substitutes • Commercial cake frostings • Soy sauce, barbeque sauce, salad dressings & other prepared sauces • Seasoning blends, such as taco seasonings • Processed meats

  6. Tools for Identification • As of January 2006, the top 8 allergens must be labeled on food products • After or next to ingredient list should be a “contains” statement • “Gluten-free” food labeling is voluntary • FMS

  7. Indications for GF Diet • Gluten sensitivity • Gluten intolerance • Gluten allergy • Celiac disease

  8. Contraindications for GF Diet Everyone else • Whole grains are eliminated from the GF diet, increasing risk for constipation and associated medical conditions such as diverticulitis and diverticulosis

  9. Gluten-free Foods • Protein, dairy, fruits, and vegetables • Rice: all varieties except seasoned or flavored • Corn, 100% cornmeal, grits, corn flour, polenta, quinoa, lentils, kidney and other dry beans, split peas, hummus,soy beans, popcorn, buckwheat, millet flour • Potatoes

  10. Being a Gluten-sensitive Person Means … • More limited food choices • Symptoms & complications resulting from a gluten-containing diet • Diarrhea or constipation • Bloating & gas • Weight loss • Irritability • Extreme fatigue • Migraines • Depression • And much more…

  11. What Can We Do? • Be aware of the basics of a GF diet, its food restrictions, and preparation requirements • Educate all staff about gluten and the need for this restrictive diet • Prepare a policy or procedural plan for handling a gluten-free meal requests • Talk to our customers & assess their dietary needs

  12. Provide gluten-free meal options • Buckwheat → flour & noodles; adds an interesting flavor to GF waffles & pancake mixes • Millet flour → improves the texture and taste of pizza crusts; millet porridge as a hot cereal alternative • Quinoa → substitute for Couscous • 100% Cornmeal & corn flour→ make great cornbread and tortillas • Arborio rice → can be used to make GF risotto

  13. Sodexo Training Manual • Training resources available on Sodexo Net to help Sodexo employees better understand the GF diet • A better understanding of the GF diet will help students dining with us feel confident in our capability of meeting their dietary needs

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