How to Eat Out, Travel and Live with Food Allergies Anywhere

How to Eat Out & Travel Safely How to Eat Out & Travel Safely With Food AllergiesWith Food Allergies

Kim Koeller

Creator of Award-Winning Let’s Eat Out Series of Books, eBooks & Applications

Copyright 2011 AllergyFree Passport® All Rights Reserved 2

Agenda

• Global Factors Driving Food Allergy Awareness

• Collaborative Process between Guests & Restaurants

• Ingredient and Food Preparation Considerations

• Domestic and International Travel Suggestions


Global Factors Driving Food Allergy Awareness

Increased

Global Media

Coverage

Enhanced

Worldwide Testing

Capabilities

Eating Out as Top Priority for

Individuals

Increased Prevalence of Food Allergies &

Coeliac Disease

Global Food

AllergenLabelling

Regulations

0

100

200

300

400

500

600

700

800

900

1000

1 5 9 13 17 21

Dramatic Growth of Food AllergyAwareness

Increased Research &

Focus On Health


Estimated Individuals Potentially Benefiting from Specialized Diets

1. Food Allergies 17M (1) (2) 15M (6)

2. Food Intolerances 30M (7) 100M (8)

North America Asia/Europe

Total Potential 120M 196M

Potential with Specialized Diets: Over 312M

3. Coeliac/Celiac Disease 4M (7)(9) 6M (10)

5. Autoimmune Diseases 47M (12) 45M (13)

4. Asthma & Autism 22M (2) (11) 30M (8) (12)

Global Prevalence of Special Dietary Needs

4-6 % of Americans(1)

1 in 3 in New Zealand (17)

1/3 of UK Population (15)

33% of Europeans affected by allergies by 2015 (4)

Allergy Prevalence

1% of Americans (1)

1 in 100 in New Zealand (17)

1 million people in the UK(15)

1 in 100 Australians (5)

Anaphylaxis Prevalence

Sources:1. The Food Allergy & Anaphylaxis Network 20072. Canadian Allergy, Asthma and Immunology Foundation 20053. Food Allergy Italia 20054. Global Allergy & Asthma European Network (GALEN) 20065. Anaphylaxis Australia 20066. Food Navigator.com 20067. National Institutes of Health 20068. Allergy Foundation UK 20069. University of Maryland; Archives of Internal Medicine 200310. Coeliac UK 200711. Dr. James Braley - Food Allergy Relief 2004

Sources:12. Asthma Insight & Reality in Europe 200513. American Autoimmune Related Disease Association 200614. The Lancet 200415. The Anaphylaxis Campaign UK 200616. National Asthma Council 200617. Allergy New Zealand 2007

National Institutes of Health declared food allergies “important health problem” – 6/5/07


Celiac/Coeliac Prevalence in the Western World

USA1 in 133

Denmark1 in 130Canada

1 in 133

Brazil1 in 273

Sweden1 in 100

Ireland1 in 120

Finland1 in 60

Netherlands1 in 184

Germany1 in 500

Sources:1. Canadian Celiac Association 2005 2. University of Maryland Multi- Study 20033. School Nurse News 20034. Coeliac Association of UK 20055. AOECS Newsletter 20036. World Health Organization 20017. Swiss Medical Weekly 20028. Genetic Support Council Western Australia 20029. Federacion de Asociaciones de Celiacos de Espana 2004

10. National Institutes of Health 2004

11. Coeliac UK 2006

12. Coeliac Society of Australia 2006

Australia1 in 100

UK1 in 100

France1 in 300

• Most Misdiagnosed Disorder in US & Europe (11)

• More Common in US than Multiple Sclerosis, Cystic Fibrosis, Parkinson’s Disease, Crohn’s Disease & Ulcerative Colitis combined (2)

Algeria1 in 70

Spain1 in 200 Turkey

1 in 77

Israel1 in 157

Saudi Arabia

1 in 157Argentina1 in 167

India1 in 310

Iran1 in 104

Italy1 in 184

Switzerland1 in 132


Worldwide Product Labeling Regulations

• Dairy & Milk

• Eggs

• Fish

• Gluten

• Peanuts

• Shellfish

• Soy

• Sesame

• Tree Nuts

• Wheat

• Australia & New Zealand – Food Standards Australia New Zealand (FSANZ) required all allergens except sesame seeds be named on ingredient list in 2002.

• European Union Directive on product labeling required manufacturers to identify

12 allergens and their derivatives including celery, mustard & sulphites in November 2005.

• In US, the Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect in 2006. The presence of these allergens except sesame seeds & gluten is declared on ingredient lists with gluten standards defined by 2011.

• Canada is currently in the process of approving regulation for similar product labeling for all 10 of the above allergens and their derivatives.

Common Global Food Allergens


Challenges Among Food Allergic Children

Biggest Eating Challenges Include:

• Finding Safe Foods

• Preparing Meals

• Ensuring Balanced & Nutritious Diets

Daily Stress of Managing Food Allergies Due To:

• Diligent Reading of Food Labels

• Concerns About Cross-Contamination

• Feelings of Being Alone & Lack of Understanding

• Fear of Life-Threatening Reactions

Source:(1) US survey results by research conducted by non-profit organization: Kids with Food Allergies – May 2007

Impacts to Everyday Gluten & Allergen-Free Living

Positive Changing Global Landscape

Positive Changes for Gluten & Allergen-Free Quality of Life

• Gluten & Allergen-Free Menus

• Quality of Allergen-Free Products

• Culinary School Allergy Classes

• Special Diet Restaurant Initiatives

• Allergen-Free School Programs

• New Eating & Travel Resources:

– Books & Guides

– iPhone / iPod touch Applications

– Dining and Travel Clubs

– Translation Cards

• Increased Focus on Quality of Life

62% of Hospitality View Gluten and Allergen-Free Guests as New & Profitable Customers (2)

Source:(2)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Research representing almost 200 businesses with over 2,000 locations sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008

Source:(1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Ground-breaking research representing over 2,500 consumers from 35 countries sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008


Guiding Principles When Eating Out & Traveling

• Education

• Communication

• Preparation


Collaborative Process between Guests and Restaurants

CommunicateNeeds

Understand GuestNeeds & DiscussMenu

OrderMeal

FacilitateUnderstand-ing of Order

EnsureOrderFulfillment

ReceiveOrder

DeliverMeal

ProvideFeedback

Follow-upAboutService

EducateSelf

AccessComfortLevel

IdentifyEatingOptions

ConductPre-Planning

GuestPerspective

EducateRestaurantProfessionals

Identify Ingredients & FoodPreparation to be Modifiedfor Special Diets

RestaurantPerspective

Planning Effort Interaction and Collaboration


Food Preparation & Allergen Considerations

Ensure No Allergens in:• Sauces – as ingredient or thickener

• Flour Dusting – for texture

• Stocks and Broths – made fresh & no packaged bouillon

• Marinades – as ingredient

• Garnishes & Side Dishes – as presentation

• Battering, Breads, Croutons, Pasta & Dumplings – as ingredients


Cross-Contamination Considerations

• Cooking Oil and Deep Fryers

• Boiling water

• Preparing foods with different utensils and cutting boards

• Kitchen preparation stations

• Cooking foods on properly cleaned surfaces such as grills, woks, pans and toasters


Ingredients and Allergens

Did you know that…..• Corn, nuts, soy & gluten/wheat could be hiding in:

– Seasonings– Surimi (Artificial Crabmeat)– Beverages

• Olive oil may be a combination of vegetable oil and olive oil containing corn, peanuts and soy?

• Chocolate may contain soy, dairy and gluten?

• Soy sauce typically contains gluten/wheat and soy?

• Worcestershire sauce contains anchovies and may contain gluten/wheat?

• Potato Crisps may contain gluten/wheat and MSG?

• Candied nuts may contain corn, soy and gluten/wheat?

• Chips may be wheat flour dusted & fried in peanut oil?


Interesting Ingredients Where Allergens Hide

• Dedicated Fryer – Are your chips fried in the same fryer as your fish?

• Imitation Crabmeat/Seafood – Is imitation crabmeat (surimi) in your bisque?

• Salad Dressing – Does the dressing identify tree nuts or peanuts on the label?

• Seasonings – What type of seasonings do you use to flavor your chips?

• Dumpling Skins – Are your dumpling skins sealed with egg?

• Fish Sauce – Is your fish sauce made in Thailand?

• Marinade – Is the meat marinated with soy sauce?

• Cooking Oil – Can you pan fry my chicken in 100% virgin olive oil rather than butter?


Domestic & International Travel Suggestions

• Determine comfort level with destination location & eating out

• Research cuisines & awareness programs

• Contact associations in destination country

• Obtain reference & translation materials

• Obtain medical documentation, if necessary

• Confirm special dietary arrangements

• Pack snacks & light meals

• Request special boarding requirements if needed

• Relax and have fun on your trip!

Copyright 2011 AllergyFree Passport® All Rights Reserved

Consumer Market Priorities for Next 1 – 2 Years

Gluten & Allergen-Free Guests (N=2,536 )

Food Service ProvidersExpanding Training

ProductsWider Selection & Better Taste

Public AwarenessGluten & Allergen-Free

Medical ProfessionalsIncreased Training

78%

73%

48%

48%

Top 4 Advancements and Improvements

59%

44%

72%

Hospitality & Food Service(N=176)

Source:(1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Ground-breaking research representing over 2,500 consumers from 35 countries and almost 200 businesses representing over 2,000 locations sponsored by AllergyFree Passport® and GlutenFree Passport® - 2008


Building Awareness and Understanding

Enjoy Your Meal!

Buen Provecho!

Buon Appetito!

Bon Appetit!

Gkin Kao!

Chalo, Sub Khana Khao!

好胃口

• Testing• Diagnosis• Research • Products• Meals• Resources• Media Coverage • Education

Children & Adults

Family & Friends

Business Colleagues

Impacted Individuals

Medical Professionals

Healthcare Organisations

Government & Education

Consumer Products

Food Services

Hospitality Industry

Support Organisations

Business & Government

Improved Awareness in:

Future Result: Enhanced Quality of Life

for 300+ Million People


• Global health consulting firm delivering innovative solutions to gluten and allergen-free individuals & businesses since 2005

• Educating businesses and empowering consumers worldwide:

Authoritative speakers at hundreds of food allergy, celiac & industry conferences

Internationally acclaimed experts recognized by 250-plus organizations & media outlets

Board Member of University of Chicago Celiac Disease Center

• Enriching Gluten & Allergen-Free Lifestyles

Thought leaders driving ground breaking market research

Authors of the 9 time award-winning book series

Developers of innovative iPhone / iPod touch / iPad apps

Creators of over 20 eBooks on Safe Eating and Travel

Driving Change Around the World


Learn about Let’s Eat Out! Series&

iPhone / iPod Touch / iPad Apps

Visit us on the Apple Apps Store &

www.AllergyFreePassport.com

iEatOut Gluten & Allergen Free™ and iCanEat OnTheGo Gluten & Allergen Free™

How to Eat Out, Travel and Live with Food Allergies Anywhere

Health & Medicine

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