It’s fair to say there is something unusual going on in Australia. For reasons yet to be determined, the nation has some of the highest food allergy rates on the planet.
In its recent Australian Health Survey, the Australian Bureau of Statistics found that 17 percent of Australians aged two years or above (3.7 million people) avoided a food due to either allergy or intolerance.
One of the most widespread food-related conditions is coeliac disease, a lifelong condition that means your body cannot tolerate gluten. It is estimated to affect more than a quarter of a million Australians.
“There are so many different dietary requirements out there,” says head chef at Katoomba-based restaurant Pins on Lurline, Adam Shaw. “You have to be prepared for all of them.
As cases of gluten intolerance and coeliac disease continue to rise, it's essential that your menu accommodates gluten-free options. But how do you punch out full-on, mouth-watering meals and still satisfy your gluten-free diners?
Planning an adaptable menu is one of the toughest tasks in hospitality today. Fortunately, Hellmann’s Real Mayonnaise already provides a no-compromise option for chefs.
Made with no artificial colours or flavours, Hellmann’s Real Mayonnaise is naturally gluten free. Furthermore, it contains no added MSG.
For chefs like Shaw, having a gluten-free product with a made-from-scratch taste like Hellmann’s close at hand makes life so much easier.
“We try and have at least one or two entrees and one or two mains that are strictly gluten free,” he says. “Hellmann’s is very versatile; you can use it for lots of different purposes. It’s got a really nice texture and it just works across everything.”
Hellmann’s gives chefs the best of both worlds: a taste that customers love while meeting a wide variety of dietary needs. And that’s why Hellmann’s Real Mayonnaise is an essential ingredient of every commercial kitchen.
