Coeliac UK met with Allergy UK and Anaphylaxis Campaign to discuss the possibility of collaborating on building a single allergy and intolerance alert system that links to the FSA and enforcement officers.  The discussions follow the move of a commercial operator into this field along with urging from the Food Standards Agency and the British Retail Consortium. 

Each charity is keen to draw up proposals for the system which would be funded by food sector manufacturers and retailers.  Initial proposals will be drawn up over the coming months.

Allergy UK also reported on the launch of their new educational programme for pharmacists. The programme will cover issues surrounding pharmacists holding allergy consultations with people who are undiagnosed with coeliac disease. Those seen will then receive information on their potential condition from Allergy UK. This information will advise them to see their GP and also reference Coeliac UK.

New guidelines entitled Serving Coeliacs: What food service providers need to know about coeliac disease and gluten-free meals have been published by the Institute of Hospitality (formerly the HCIMA).

These guidelines provide information to caterers and food service providers and build on earlier guidelines published in 2003 which were developed by HCIMA and Coeliac UK. Information included ranges from a checklist of examples of gluten and gluten-related products, guidance on the ordering, storing, preparing and serving of gluten-free food and information on the prevention of cross contamination.

These key issues addressed by the new guidelines are a great development in making gluten-free better understood by the catering industry. 

For further information click here.

Members will have received information notifying them how to pay their fee and what the benefits of Membership include. 

Simply complete the form sent with your letter and return in the pre-paid envelope to us.

Membership packages are detailed below:

Membership packages
Individual £20.00
Those with a medical diagnosis of coeliac disease and/or dermatitis herpetiformis (DH) and parents or carers of a child (under 16) with coeliac disease or DH
Concessionary £10.00
Those on a reduced income, for example: registered unemployed, students and those who rely on the state pension or state benefits
Household £25.00
Households which contain more than one person diagnosed with coeliac disease or DH entitling you to multiple voting rights

Subscription Packages
Electronic £15.00 - Access to information through the online login area
Print £20.00 - A range of our printed publications sent straight to your door
Print & Electronic £30.00 - A range of our printed publications sent straight to your door and access to information through the online login area.

Your 2008 Food and Drink Directory, sponsored by Sainsbury's, Glutafin and Dietary Specials/Trufree, is currently being printed and will be dispatched shortly. It should be on your doorstep mid-February and contains thousands of gluten-free foods.

Based on your feedback throughout the year, we have made some changes to improve the layout of the chapters and categories used to classify foods. We hope that these amends will make it easier to navigate your way through the Directory and find all the foods you enjoy.

We will also soon be launching an online e-Food and Drink Directory. As a Member you will have exclusive access to this, and you'll be able to search for up-to-date additions and deletions and create your own personalised 'Favourites' list.

Following the Pancake Day press release sent out earlier in January, Radio Berkshire has requested a case study for an interview in the studio with Henry Kelly of Going for Gold fame.  One of Coeliac UK's Members, Janice Kite, will be the case study for the day, and will even be taking a gluten-free pancake into the studio for Henry Kelly to try!

To listen to the interview tune into Radio Berkshire at 11.20am on frequency 104.1 - 104.4 or FM 95.4. If you're outside the Berkshire area, click here to go to the Radio Berkshire website and listen over the internet.

If you're a Member looking for a gluten-free pancake recipe, please click here and search our online recipe database. Don't forget to send us your photographs if you're having a flipping good event!

This week one of Coeliac UK's dietitians, Emma Merrikin, was interviewed by Kevin Fernihough on BBC Northamptonshire as part of Allergy and Intolerance Week.

The live interview covered Awareness Week, coeliac disease and issues surrounding diagnosis, as well as a question from a local listener. Emma's interview was listed as the Pick of Day which meant the interview, as well as all of Coeliac UK's contact details were highlighted on the BBC website.

To hear Emma's interview, click here to go to the BBC Northamptonshire website.

Emma Smith attended a Scottish Cross Party Group (CPG) meeting this week to discuss the future of food in Scotland. A presentation by Professor Trevor Gibbs from the Royal College of General Practitioners was made providing an insight into GP training in Scotland. Also on the agenda was the Scottish Government Discussion paper "Choosing the Right Ingredients" which the Group hopes to respond to in April.

Emma Smith and Jo Archer met with Chair Kevan Jones MP and Secretary to the group Gordon Banks MP to discuss the APPG agenda for the forthcoming year. Awareness Week activity was also discussed and the possibility of a Parliamentary dinner being held during Awareness Week 12th - 18th May.

There are two key campaigning activities that you can take part in during Awareness Week; the Food Without Fear Recipe competition and the Eat Out Gluten Free Challenge. There is also a range of campaigning activity that Coeliac UK is undertaking.

The Eat Out Gluten-free Challenge

Eat out during Awareness Week and be part of a UK-wide push to raise awareness with chefs and caterers. Coeliac UK will be eating out with parliamentarians in both Edinburgh and Westminster and we want you to take part by eating out too. Eat out with friends, work colleagues and your local Volunteer Group - don't be afraid to let people know how difficult it usually is to eat out.

You can wear a chefs' hat at your meal, or present one to the chef and get a photo for local press, Crossed Grain and your website. Take along a poster for the venue to display and be sure to give the chef a flyer for the Food Without Fear recipe competition.

Food Without Fear Recipe competition

To raise awareness about the lack of gluten-free dishes across the catering industry, we are running a competition to find the UK's most exciting and delicious gluten-free recipes. We want budding chefs and caterers to send in their recipes by 31st May to be judged by Giorgio Locatelli, one of the finest and most renowned Michelin Star Italian chefs in the UK. The winning recipes will feature in Crossed Grain and will be promoted to press and media.

Meet your recipe competition judge, Giorgio Locatelli

Your judge for the Awareness Week recipe competition, Giorgio Locatelli, is considered by many to be one of the best Italian chefs in the UK.

Having worked in his family's Michelin starred restaurant in Italy, Giorgio came to England in 1986 where he worked in the Savoy. After a brief departure to Paris, he returned to London and became head chef at Olivo, Eccleston Street, before opening Zafferano in February 1995.

Giorgio's cooking at Zafferano quickly became the toast of London. His culinary talents have earned him an enviable international reputation as well as a whole host of accolades including 'Best Italian Restaurant' at the London Carlton Restaurant Awards for two consecutive years and his first Michelin star in 1999.

Locanda Locatelli, one of the most sought-after restaurants in London, won a Michelin star in 2003 (Giorgio's second), which has been retained since. Along with two TV series and an award winning book, Giorgio's success has been well documented. His ascent in the culinary world has been the result of a passion for creative cooking and inventive menus, something we're passionate about here at Coeliac UK.

Giorgio said, "I am delighted to be involved with Coeliac UK's Awareness Week campaign, 'Food Without Fear'. Eating out should be a pleasure, but can be such a minefield for people with coeliac disease, and I hope that more chefs will learn and understand the ease it can be to provide tasty, interesting gluten-free options on their menus."

We're very lucky to have Giorgio's support. Watch this space for more information about the Awareness Week recipe competition!

Get involved

To request a Campaign Toolkit and receive chefs' hats with the Food Without Fear logo, posters, recipe competition flyers, Food Without Fear stickers and Crossed Grain stickers and an information pack call Barbara Mayne on 01494 796117 or email barbara.mayne@coeliac.org.uk

The ESPGHAN (European Society of Paediatric Gastroenterology, Hepatology and Nutrition) Committee on Nutrition have produced a position paper which summarises the evidence for effects on health for food and liquids (other than breast milk or formula) introduced to infants - referred to in the paper as 'complementary feeding', or more commonly known as weaning.

The current knowledge and practices on healthy children in Europe were reviewed by the Committee. 

Why is weaning important?

It is important to introduce complementary foods to a baby's diet to ensure they get the nutrients they need, to make sure they meet development targets e.g. being able to swallow safely and to enable the transition from milk feeding to family food.

Care taken in weaning a baby onto gluten is important, since eating gluten is the trigger for coeliac disease. The timing of when gluten is introduced into the diet may make a difference in terms of potentially delaying the onset or prevention of coeliac disease.

The ESPGHAN Committee conclude that exclusive or full-time breast-feeding is favourable in all babies until 6 months of age. Weaning should not start in any baby before 17 weeks (4 months), and the latest infants should start weaning by 26 weeks (6 months).

With regards to introducing gluten into the diet, they conclude that it is sensible to avoid introducing gluten to a baby early (less than 4 months) and late (over 7 months). Gluten should be introduced gradually, ideally while the infant is still receiving breast milk. There is evidence that this may be protective against coeliac disease. 

The findings of this paper are reflected in Coeliac UK's position on weaning a baby onto gluten, which was developed in line with existing guidance from the British Dietetic Association and Department of Health.

If you would like to order a copy of our weaning leaflet, which is free to Members, do contact us. We also produce a leaflet on pregnancy.

Medical Position Paper
'Complementary Feeding: A Commentary by the ESPGHAN Committee on Nutrition' Agosoni C et al Journal of Pediatric Gastroenterology and Nutrition 46 :99-110

Thank you to all of our Members who sold Raffle tickets on our behalf and made the Christmas Draw such a great success. We are very grateful for your support.

The lucky winners were drawn on 11th January. 

First Prize    Counterfoil No 1393918, Mrs J Mowbray, Newcastle Upon Tyne
Second Prize   Counterfoil No 739637, D Kilsby, West Midlands
Third Prize  Counterfoil No 1746720, M Hooper, South Gloucestershire
Fourth Prize  Counterfoil No 1702067, Mrs B Howlett, Norfolk
Runner-up 1 Counterfoil No 1603935, Mrs C Blundell, Christchurch
Runner-up  2 Counterfoil No 1697318, Mrs L S Abbott, Craven Arms
Runner-up 3  Counterfoil No 1363506, Mr S D Adams, Carmarthen
Runner-up 4  Counterfoil No 154971, Mrs S Vaughan, Essex
Runner-up 5  Counterfoil No 1715980, Mrs J Standen, Kent

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.

06 February 2008 North Lancs and South Cumbria Group
College gluten-free lunch. Call Margaret to book your place on 01524 854119. Lancaster & Morecambe College Coulson Restaurant, Morecambe Road, Lancaster, LA1 2TY.

09 February 2008 Mansfield and District Group
Glutafin cookery demonstration and AGM. St Wilfred's Church Hall, Kirkby in Ashfield, Nottingham, NG17 8LA, 2-4pm.

10 February 2008 Bournemouth and Poole Group
Children's gluten-free party. Muscliffe Community Centre (near Vastle Point), Shillingstone Drive, Bournemouth, BH9 3LR. 3-5pm.

26 February 2008 Chelmsford Group
Gluten-free fish and chips. £6 per person. St Luke's Primary School, Church Road, Tiptree, Essex, CO5 0SU, 7.30pm.

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.

Fabulously Full of Fibre!

Juvela are delighted to announce the launch of 2 brand NEW varieties of Fibre Pasta. Available as Linguine and Penne, both pastas are high in fibre and low in fat - so are the perfect way to increase your fibre intake whilst still continuing your healthy eating plan!

Quick and easy to prepare, and very versatile, the fibre pastas make the perfect light lunch or mid-week supper. For lots of delicious recipe ideas using the Fibre Pasta, simply visit the recipe section of our website: www.juvela.co.uk - just click on 'Pasta'.

As with the entire JUVELA Range, the Gluten-Free Fibre Linguine and Gluten-Free Fibre Penne are available on prescription and to purchase through pharmacies. The PIP codes for your pharmacist are:
Juvela Gluten-Free Fibre Linguine - 332-8002;
Juvela Gluten-Free Fibre Penne - 332-8010

JUVELA Giveaway!
Juvela are giving away 1000 free samples of both varieties of fibre pasta. For your free sample of the Gluten-Free Fibre Linguine or Fibre Penne - click here

For more information on the Juvela Fibre Pasta, simply: call our free advice line 0800 783 1992 or email us at info@juvela.co.uk

They Taste So Good You Won't Believe They Are Gluten-free!

We are so confident that you will find the taste of our new bake mixes absolutely scrummy that we will send you a sample to try  COMPLETELY FREE OF ANY CHARGE*

We know that like everyone else that has tried them you will want to order some more. We find that people are so happy with the taste and quality that they give them to family and friends, not just those that have a gluten intolerance.

Our current range includes Plain Muffin Mix, Mix for Blueberry Muffin, Chocolate Muffin Mix, Mix for Carrot Cake, Mix for Fruit Cake, Lemon Drizzle Cake Mix, Flavoured Bread mixes and Chocolate Chip, Double Chocolate Chip and White Chocolate and Raspberry Cookies.

To arrange delivery of your free sample just click on the link and use the promotional code FREE4. You will also find full details of our range of products and how simple they are to make on the website. If you wish to contact us by phone, call 01270 211467 .
There is no need to put up with second best flavour anymore.

FREE SAMPLE Click on the link or call 01270 211467
www.fayrefree.com                                                    
*one free sample per household

Roley's entire range can now be found in selected supermarkets across the UK.

Have you discovered our fantastic range of teff cakes, flour mixes and breakfast cereal? If not, why not join our Roley's Club to try it for yourself?  To join just click the logo to visit our website, or call 01954 252125.

Grab your freebies! 

Sign up now

We've got lots of delicious gluten-free foods for you to try, so don't miss your chance to grab some for FREE! Simply sign up online and a Welcome Box full of tempting Glutafin goodies will be winging its way to you quicker than you can say "chocolate cake". To make things easier we even deliver direct to your door…so why not sign up now and claim your flavourful freebies?

Let DietaryCard take the stress out of your Valentine meal...so you can focus on romance.
 
Dietary Alert Cards explain your diet clearly but discreetly, and look just like your bank cards, so put peace of mind in your pocket or purse today at www.dietarycard.co.uk
 
P.S.  Don't miss our Valentine offer -  an extra £5 off our UK Pack (signed, sealed, delivered!) in February.  Tel: 01506 635358.

Enjoy a gluten-free holiday at La Belle Demeure.

Early bookings at 2007 prices!

•  Delicious food
•  Excellent service
•  Lovely location in SW France

www.glutenfreeinfrance.com
Tel 0870 7605042 or 00335 45326849

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

What's in Your Gluten Free Pasta?

Rizopia Gluten Free Organic Brown Fusilli Pasta is full of all the goodness of whole grain organic brown rice. Compare it to other gluten-free pasta manufactured from processed bleached flours, starches and e numbers.

Which do you think is best for you?

It is now available from selected Waitrose stores see our website for a 50p off coupon www.pgrhealthfoods.co.uk

Johnson's is run by coeliacs who have brought you the largest range of the finest gluten-free foods available under one roof! 

Visit our website to take advantage of our reduced delivery costs until 15th February.

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

GFF Direct is pleased to launch the new retail packs of savoury pies and doughnuts from Innofoods in Finland. With these great gluten free products plus many more on our website www.gffdirect.co.uk why not take advantage of our reduced shipping rates in February. Mail order available please call 01757 289200.