This article has been produced and shared by Birds Eye

Gluten-free menu options are an essential part of modern foodservice provision, helping operators meet the needs of customers with coeliac disease or gluten sensitivity. At the same time, gluten-containing ingredients such as wheat-based grains remain a valuable part of many menus, offering functional benefits, texture, and nutritional value. A well-planned foodservice offer can successfully cater for both requirements.

What is gluten?

Gluten is a protein found in cereals such as wheat, barley and rye, and in some cases oats where cross-contamination may occur during processing.

In foodservice kitchens, gluten-containing ingredients are commonly found in:

• Breaded and battered products
• Pasta dishes
• Breakfast items and baked goods
• Sausages and processed meat products

Sauces, condiments, soups and ready-to-serve meals (including soy-based sauces) Understanding where gluten appears across menus and individual ingredients is key to managing allergen risks effectively in professional kitchens.

Coeliac disease and its importance in foodservice

Coeliac disease is a serious autoimmune condition affecting around 1 in 100 people in Europe. When gluten is consumed, the immune system reacts in a way that damages the lining of the small intestine, affecting nutrient absorption.

For foodservice operators, even trace amounts of gluten can be enough to trigger symptoms in affected customers. This makes strict allergen control, clear communication and robust kitchen procedures essential.

Typical symptoms can include digestive discomfort, fatigue, unintended weight loss, and other health impacts. Because of this, coeliac-safe meals must be prepared with strict separation, including dedicated utensils, cooking oils, and preparation areas where possible.

Allergy, intolerance and coeliac disease: why it matters in kitchens

Understanding the differences helps foodservice teams manage risk more effectively:

Food allergies

Involve an immune response that can be severe and can cause reactions outside the digestive system. Wheat allergy is often confused with gluten sensitivity but is not the same, as wheat allergy reactions may relate to multiple wheat proteins that can result in life threatening, therefore strict care must be taken as with any other food allergies.

Food intolerances

Typically cause digestive symptoms but do not involve an immune response or intestinal damage

Coeliac disease

An autoimmune condition requiring strict lifelong avoidance of gluten, even in trace amounts.

For operators creating glute-free dishes, the key takeaway is that coeliac-safe food must meet stricter control standards than many other dietary requirements.[MP1] 

Gluten-free in a professional kitchen: what to look for

In foodservice environments, allergen compliance goes beyond ingredients lists. Operators should consider:

• Clear allergen documentation from suppliers
• Separation of gluten-free and gluten-containing preparation areas
• Dedicated utensils, fryers, or cooking equipment where required
• Staff training on cross-contamination risks
• Accurate menu communication in line with allergen legislation (including Natasha’s Law where applicable for prepacked for direct sale foods)

Prepacked products labelled “gluten free” have been tested and must meet regulatory thresholds, providing reassurance for menu planning.

Birds Eye Foodservice gluten-free solutions

Birds Eye Foodservice understand the operational demands of busy kitchens and the importance of delivering consistent safe, great-tasting gluten-free options.

Our range includes a variety of gluten-free solutions designed for foodservice environments, including:

• Birds Eye Gluten-Free Fish Fingers
• Goodfella’s Gluten-Free Pizzas
• Birds Eye Potato Waffles

These products are developed using alternative ingredients such as rice or gram (chickpea) flour instead of wheat, helping maintain quality, texture and consistency across service.

All gluten-free labelled products are rigorously tested to meet relevant regulatory standards, giving operators confidence in allergen compliance.

Supporting foodservice operators

For foodservice operators, gluten-free dishes are not about restriction, they are about inclusion, consistency and confidence in service. With growing demand for allergen-aware dining, having trusted gluten-free options helps operators:

• Expand menu accessibility.
• Support repeat customer visits
• Reduce allergen risk through reliable products
• Maintain consistency across high-volume service environments

Explore the Birds Eye Foodservice gluten-free range through TWG and bring trusted, great-tasting solutions to your menu.

 [MP1]There should be an acknowledgement of other allergies as these dietary requirements will need the same level of strict control