Unilever Food Solutions’ Knorr brand has joined forces with former Michelin-starred celebrity chef, Phil Howard, to launch a new gluten-free gravy campaign dedicated to helping chefs “deliver tasty, nutritious gluten-free food while encouraging creativity”.
Howard (pictured), who is food ambassador for charity Coeliac UK, will lead a series of gluten-free masterclasses in the Knorr kitchen throughout June and July. In the classes Phil will demonstrate his gluten-free recipes, offer practical advice and answer chef questions. Based on insight into how chefs are coping with allergen legislation and catering for gluten-free diners, KNORR has tailored each masterclass to give contract caterers and chefs in education and elderly care the specific help they need.
Leon Mills, category manager, Knorr sauces says: “We are delighted to be working with such an experienced chef as Phil. His specialist expertise will be invaluable in helping us to provide chefs with the support they need in catering for gluten-free diners.
“It’s important chefs can cater for Coeliacs and those avoiding gluten so they don’t feel second best. But how do they do that without compromising on taste or adding extra complexity to their kitchen? Our gravy helps chefs to make great tasting gluten-free dishes that everyone can enjoy. Unlike some other gravies, Knorr gravy doesn’t just contain gluten-free ingredients, it’s also manufactured using a gluten-free production process, helping operators to meet consumer needs without compromising on taste.”
According to Coeliac UK, there are approximately 600,000 Coeliacs in the UK and by not catering for these people and their friends and family, the catering industry is missing out on an untapped opportunity worth an estimated £100m a year.
Howard commented: “I’m passionate about improving understanding in the food industry on the need for more gluten-free cooking. Many operators have made great progress over the past few years, but eating out can still be a challenge for people with Coeliac disease.
“As more and more people are diagnosed, and an increasing number of people choose to remove gluten from their diet, both chefs and Coeliacs can benefit from providing more gluten-free dishes – and it can be easier than a lot of chefs think.”
Visit ufs.com/gravy to find out more.
 According to Coeliac UK (April 2015)