This year Coeliac UK celebrates its 40th anniversary. We have come a long way with over 80,000 members and nearly 100 local Voluntary Groups. We fund and participate in cutting edge research, are successfully pushing our campaigns to the forefront of policy maker's minds, and have effective relations with the food sector. Today we are seeing a growth in the range, quality and availability of gluten-free foods. Of course we still have a lot to do.

Look out for 40th anniversary activities this year; a reception, a research conference, a special Awareness Week and many more.

This month all Members will receive a letter informing them of the ballot result on the introduction of a Membership Fee. We will also give details of how to pay the Membership Fee along with a guide to making the most of your Membership.

We will be providing Members with every opportunity to take up paid Membership throughout 2008. Should anyone struggle to pay the fee, we have provisions in place. If you have concerns to this regard, please get in touch with us on 01494 437278.

The 2008 Food and Drink Directory is now well under way and we are very grateful to Sainsbury's, Glutafin and Dietary Specials / Trufree for their late support in sponsoring this vital publication.

The directory is scheduled for distribution in January and so we have no updates with eXG. Although the layout will be similar to the 2007 edition, we have taken expert advice on ordering and categorizing the content to make it more logical to read. We know how important this publication is to members and continue to make every effort to ensure the inclusion of the maximum number of manufacturers and retailers. Look out too for the new online Food and Drink Directory this year.

We are recruiting for a Campaigns and Volunteers Manager for England, Wales and Northern Ireland, to be based in Head Office.

We will also be recruiting for a Campaigns and Volunteers Manager for Scotland. The post, which follows the establishment of the Cross Party Group, will offer support and guidance to Voluntary Groups in Scotland and will seek to maximise Coeliac UK's profile with healthcare professionals, MSPs and key stakeholders.

As the Charity increases its focus on campaigning, these roles will be key in providing support in the dissemination of campaign messages and the realisation of Coeliac UK's strategic objectives.

For more information please visit our website.

Changes in the international standard for foods classed as gluten-free will provide consumers with greater protection and clarity when selecting products suitable for a gluten-free diet.

Recent Codex Committee discussions have concluded that only foods that contain less than 20mg gluten/kg can be labelled as gluten-free.

Products containing gluten above 20 and up to 100mg/kg are thought to be suitable for the vast majority of people with coeliac disease and an appropriate labelling description is due to be discussed at EU level and implemented in the UK by the Food Standards Agency.

The changes will provide consumers with greater certainty that the gluten level will be safe and we look forward to adoption of the new standard.

Sarah Sleet, Chief Executive of Coeliac UK said: "The decision to change the Codex Standard has been debated for 13 years - far too long. Coeliac UK has worked closely with the Food Standards Agency over the past two years to provide an evidence base to move the standard on and we are delighted with the result."

Coeliac UK is now closely involved in discussions to agree the timeline of the labelling of products above 20 and up to 100mg gluten/kg and subsequent communication to consumers and the food sector.

The first ever Coeliac UK food conference for the food industry and the food sector was held last December and was a great success.

It provided hot off the press policy news from expert Kristina Lagestrand Sjölin on the new labelling standard for gluten-free foods (Codex), demonstrating the influence Coeliac UK has on gluten-free policy and decision-making.

Manufacturers, dietitians and journalists from all over Europe came to hear about gluten-free labelling guidelines from Sue Hattersley at The Food Standards Agency, information on the methodology for testing, the differences between coeliac disease and an allergy and also an assessment of the developing gluten-free market.

Following much pressure from Coeliac UK and Tim Boswell MP, Northamptonshire Teaching Primary Care Trust (PCT) launched a gluten-free pharmacy scheme in December. It enables coeliac patients to access gluten-free products direct from their local pharmacist instead of having to go through their GP.

Now, when coeliac patients visit their GP for a repeat prescription for gluten-free products, they are given or sent a referral letter which should then be handed to their local pharmacy in order to register for the new service.

This is great news and improves access to gluten-free products for people with coeliac disease in Northamptonshire. We hope more Primary Care Trusts will follow suit!

For more information please click here.

The Crossed Grain Symbol as it is known, is a registered trademark. It's known the world over as a reassuring sign that foods are gluten-free. From now on we will update you each month on those manufacturers who have taken up the Crossed Grain licence.

Since November the following have taken up the license:
1. Spighe D'Astura S.R.L
2. Burger Manufacturing Company Ltd
3. Weight To Go
4. Otter Valley Organic Foods Ltd
5. Fayrefield Foodtec Ltd

Positive reassurance for consumers
For people on a gluten-free diet it represents safe and secure decision-making. In a survey conducted in 2004, 86% of our members agreed that it is a reassurance of gluten-free quality.
It can be particularly useful where there is a need to convey that a product is positively gluten-free. In other words it is the opposite of the allergen labelling regulations where foods that contain gluten must show it on the label.

How producers and distributors can use the symbol
The symbol can be used under licence from Coeliac UK, on approved foods and drinks. Once the contract is agreed, the symbol can be used on the packaging and new licences will be promoted through Crossed Grain, eXG, the  Food and Drink Directory and the website.

Meeting the criteria for the licence
To be considered, in the UK, products must meet a range of criteria to ensure that they are gluten-free, both in terms of the ingredients and the process. Evidence of gluten-free quality may be required in the form of test results from a recognised laboratory.

Helping us to improve services to the gluten-free community
An annual licence fee is charged and varies according to the company's turnover in gluten-free foods. The licence fee is a very welcome contribution to the costs of providing support for the gluten-free community, increasing diagnosis and helping to increase awareness of the condition.

It is with deepest regret that we inform you of the death of Nick Leacock. Nick was a dedicated Group Organiser for London. His time and commitment over the years has been a great asset to Members in London and he will be sorely missed.

Eating out can be a miserable experience. Choice is often very limited and the risks of cross contamination can put many off venturing out. Recent research conducted has shown 67% of people with coeliac disease are less likely to eat out and 77% are less likely to eat prepared food at work. Whilst gluten-free food is now more widely available for purchase in shops, it is still not a regular feature on many restaurant menus. This has to change.

This year, Awareness Week aims to take the Food Without Fear message to chefs and caterers in restaurants, schools and cafés to increase the availability of gluten-free food. This is where you can help.

Volunteers Toolkits will be available upon request in late January. This year it is designed to provide you with ready-made materials to use in your local activities. It will contain:

• Chefs hats with the Food Without Fear logo - to wear when you are eating out/ to present to chefs and caterers
• Food Without Fear posters
• Gluten-free stickers
• Tips and ideas
• Recipe competition flyers
• Information on how to update the Eating Out Without venue guide
• Advice on working with press and media

There will be two main activities for Awareness Week:

Food Without Fear Challenge
Eat out gluten-free during Awareness Week - whether you go to a familiar restaurant, ask your local school to run a gluten-free meal or encourage a local eatery to do their first ever gluten-free feast, the aim is the have fun whilst spreading the Food Without Fear message. You can wear hats or present them in front of local press to gluten-free chefs.

Food Without Fear Recipe Competition
To encourage a change in behaviour we will be running a gluten-free recipe competition for all chefs and caterers. Encourage Members to give chefs a flyer about the competition so they can put their new skills to use. You can also give them a Food Without Fear poster for their wall. The winning recipes will be judged by a celebrity chef and will feature in a calendar.

By increasing the demand for gluten-free food in eateries across the UK, we can raise awareness and increase availability. We will make all volunteers toolkit materials online and will send you a Toolkit in the post.

A recent American study looking at the factors that influence adults with coeliac disease in adhering to a gluten-free diet has concluded that education helps people with coeliac disease to follow a gluten-free diet for life.
 
Participants completed a questionnaire which looked at different aspects of living with coeliac disease, provided information about their general health, concerns about future problems, adherence to a gluten-free diet and social and health support. Blood samples to test for coeliac antibodies were taken and the participants had an expert evaluation from an experienced dietitian.  Adherence to a gluten-free diet was recorded on a six point scale ranging from 'excellent' to 'not currently following a gluten-free diet'. 
 
The results showed that 44.2% of those people who participated adhered to a gluten-free diet with 34.4% being rated as 'excellent' or 'good' by the dietitian respectively. The study also showed that married participants were more likely to follow a gluten-free diet than those who were not married.
 
When asked which member of the health care team gave adequate information and support for their condition: 

•    63% of participants reported receiving it from their dietitian
•    57% of participants reported receiving it from their gastroenterologist
•    35% of participants reported receiving it from their GP
•    22% of participants reported receiving it from a pharmacist
 
The American research concludes that education about the gluten-free diet by healthcare professionals is helpful in improving adherence, and that there is room for improvement of services provided by healthcare professionals in coeliac disease management.

 The factors that influenced participants' behaviour in following a gluten-free diet were; concerns over deliberate or accidental gluten exposure, the belief that avoiding gluten is important for health, reported understanding and knowledge of a gluten-free diet, the ability to follow a gluten-free diet when outside the home and being a member of a coeliac disease support group. Reasons for not following a gluten-free diet were cost factors.
 
Authors:
Leffler D, Edwards-George J, Dennis M, Schippan D, Cook F, Franko D, Blom-Hoffman J and Kelly C November (2007) Digestive Disease and Science [Electronic publication ahead of print]

Why not get into shape and do something amazing while raising awareness and funds for Coeliac UK? We have many events all over the UK for you to get involved with.

Start training now for the London 10k on 6th July 2008. The route will take runners past central London's world famous historic and iconic landmarks. Whether you can walk, run or jog, we would like you to join our team to raise funds for, and awareness of coeliac disease. We will secure you a place and in return we ask you to raise a minimum sponsorship. 

Contact our Fundraising Team to register your interest or visit our website for further fundraising events.

Here is just a sample of what is going on over the next month; there is so much more happening in and around your area. To find out dates, times, details and other events please click here.

17 January 2008 South Wiltshire Group
Festive meal with a choice of two or three courses for £21 and £25 respectively. The Haunch of Venison, Minster Street, Salisbury, 7pm. 

19 January 2008 Wirral Group
Gluten-free cookery demonstration. Spaces are limited so please book early. Nutrition Point Units, 1-2 Station Court, Thelwell, Warrington, WA4 2GW. From 11am to 3pm.

23 January 2008 Wakefield and District Group
Gluten-free New Year meal. Gaskells Restaurant, Wakefield College, Margaret Street, Wakefield. Contact wakefield@coeliac.org.uk for further details.

02 February 2008 Glasgow Group
Brunch and AGM. The Meeting Place, 38 Elmbank Crescent, Glasgow. from 1.30-4pm.

Juvela are delighted to be sponsoring Coeliac UK's 'What's on' section on eXG for 2008. To find out more information on what's on in your area click here! 

To keep up to date with Juvela's whereabouts click here.

Coming soon - the perfect pizza base!

Our new and improved Glutafin pizza bases have a thicker crust and more authentic taste than ever - all you need to do is add inspiration! Each box contains two individually wrapped bases for your convenience. So whether you prefer mozzarella and mushrooms or pepperoni and pineapple, the choice is all yours! Our new larger pizza bases will be available in the spring with PIP Code 334-1112. Keep an eye on www.glutafin.co.uk for our latest pizza update!

  At Sainsbury's we understand that it can be difficult for people with coeliac disease to find foods that are safe to eat that don't compromise on flavour. You can enjoy a freefrom diet safe in the knowledge that every Sainsbury's freefrom product is made using the highest quality ingredients, and is produced in a controlled environment.

Our extensive freefrom range of gluten, wheat and dairy-free foods is expanding and we have recently added lots of new great-tasting lines to the range, among them jaffa cakes, naan bread and fruit loaf. 

Visit our website for more information about our freefrom range. You can also sign up to receive seasonal updates from the Sainsbury's freefrom team.

Wishing you a Healthy New Year from Juvela!
 
After the over-indulgence of the festive season, many of us are left feeling a little uncomfortable and in need of some healthy eating! 
You'll be pleased to know that, at Juvela, we've got just the thing to kick-start your healthy New Year! Our Healthy Eating recipes provide you with lots of delicious meal, snack and treat ideas, all of which you can enjoy without any guilt! All of the recipes include a full nutritional breakdown so you can incorporate them into a healthy balanced diet.
The recipes can be found on the recipe section of our website www.juvela.co.uk - just click on 'healthy eating'

Look out for our brand new Healthy Eating Booklet, out next month-
Healthy Eating - The Juvela Way is full of hints and tips on following a healthy gluten-free lifestyle, as well as lots of new mouth-watering guilt-free recipes!

To reserve your free copy, call our free advice line 0800 783 1992 or email us at info@juvela.co.uk
 
Eat Healthy and be Happy with….Juvela

Ener-G Gluten-Free Loaf is now back in Tesco…

After a very short break and due to customer demand Ener-G Gluten-Free Loaf is back in Tesco. This hugely popular loaf is very tasty with a soft, light texture, and caters for more dietary needs than any other bread. It is eaten straight from the pack, making it ideal for sandwiches and a boon for people on the go.

Ener-G products are also available from Sainsbury's, Waitrose and leading health food stores, and many are on prescription.  Visit www.generaldietary.com or call 020 8336 2323.

Introducing full board 'Gluten Free Relax & Learn' - choose from holiday weeks of Winery visits, Yoga, Bridge, Painting or Photography.

10 day 'Family Break' in August! Regular Gluten-free weeks throughout the 2008 season (schedule on our website).

Sponsored by JUVELA - their  fine products, our gourmet French cuisine.
 +33 (0) 5 53 03 41 58

www.chateaudevillars.co.uk

Rizopia Gluten Free Organic Brown Pasta is now available in Lasagne and Fantasia shapes (Children's Pasta).

It is full of all the goodness of whole grain organic brown rice.  It is healthy, natural and easy to digest.
Available from Health Food Shops.
For more information please visit PGR Health Foods at www.pgrhealthfoods.co.uk

Johnson's has the largest range of the finest gluten-free foods available under one roof!  Join our mailing list and be the first to hear about new exciting products for 2008 on our website or call our free-phone number today.

Web: www.johnsonsprovisions.co.uk  Tel: 0800 688 8969

Fibrex, a naturally gluten-free fibre (67% AOAC) from sugar beet, can supplement your diet.  Use in bakery and meat products or sprinkle at breakfast.

Find recipes and order from www.theingredient.co.uk
2 x 200g packs £2.20 + £2.00 P&P.