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Go gluten-free – with confidence

Experts say that the single most important thing you can do to ensure the safe delivery of gluten-free food is to improve training and knowledge about gluten-free food practices.

At Chisholm, we can help.

Whether you are a member of the public confused or overwhelmed by the often-contradictory information out there, or a food manufacturer or hospitality professional looking to sell food that gluten-sensitive people can consume safely, we have the training for you.

Simply fill out the form below and we’ll be in touch.

Why gluten-free matters

If you have never heard of gluten before, you might think that “gluten-free” is the latest health or diet fad. But for the one in 70 Australians that have coeliac disease and the thousands who have non-coeliac gluten sensitivity, it is a necessity.

According to the CSIRO, 12.1 per cent of us avoid wheat and/or gluten – that’s 2.4 million of us, and there could be more in future: research suggests that 80 per cent of people with coeliac disease remain undiagnosed.

While “gluten-free” and “GF” have become commonplace on food labels and menus, results from a 2017 City of Melbourne food sampling program found that nearly 10 per cent of foods tested were not compliant with the FSANZ definition of gluten-free. In the same study, only 10 per cent of food service staff had good knowledge of the gluten-free standards of the FSANZ code. This is bad news for gluten-free consumers, and bad for business.

More than ever, it is vitally important to become informed about proper gluten-free food practices, and put them into action. Chisholm can show you how. Sign up now to receive updates about our gluten-free training so that you can go gluten-free – with confidence.

Register your interest for our Gluten Free Short Courses coming in 2019

Interested in a short course