Alimentation and diet has always been an important topic of discussion as long as one can remember. People are always very interested in knowing about what to eat and feel the need to really understand, today more than ever, the nutritive properties and the origin of the foods that they choose to consume. Some products that are assumed to be lower quality might not damage the human body directly yet, on the other hand, in the longer term they can lead to physical and psychological problems.
In the last few years this topic has truly developed, particularly on a social level; up to the point where, whilst a few years ago the nutritional value of food appeared to be more a fashion statement than a real necessity, recently the focus on a healthy diet seems to be more genuine and truly focused towards physical wellbeing.
The number of vegetarians, vegans and celiacs are continuously on the increase and, in the same way on a global level so is the number of people seeking to be “free from” gluten/wheat etc.
Vegetarianism is inspired by ethical reasons, primarily practiced in the form of dairy-egg-vegetarianism (whose variations include dairy-vegetarianism and egg- vegetarianism) it has seen far greater exposure in the last few decades (although it originates rom distant times), as a result of an increasing desire to protect animal welfare in developing countries.
Europe is a part of this social change and where there are changes there are opportunities. And what city is the best place to take advantage of this trend? London obviously.
In the last few years there has been an exponential increase in demand for restaurants that can provide for this specific range of clients. This also attributed to the activities that this particular niche carry out through informational meetings about healthy eating, organised through the use of social media and through demonstrations, for example World Vegetarian Day or International Vegetarian Week.
To summarize, the practice of excluding meat, of any form, from ones diet and as a consequence of demand and an increase in the quality of the products; it is at this point easy to find products that not only fulfil the requirements of vegetarians, but at the same time, are also appreciated by people who don’t follow this specific diet.
This has resulted in many London restaurants advertising and offering vegetarian dishes, as well more specific dishes such as dishes adapted to those who suffer from celiac disease, in other words gluten free food.
The large majority of business have already decided to intercept this demand and propose dishes that are adapted to such requirements and seeing has the price rests on this large increase in demand, seeing as the price also depends on this grand increasing in demand, this choice can be a good opportunity for investment and can achieve substantial profit.
However it is not so easy to be able to serve a dish that is gluten-free, it is in fact necessary to have an official certificate that is obtained through a process that tests the quantity of gluten that is found inside the products served as well as for the potential of contamination in the environment. The current system that is in use requires that products that are ‘gluten free’ contain less than 20 parts per million of gluten.
This certification can be achieved via different entities, such as Coeliac UK, each with its own criteria specific criteria they prefer to be the primary target to ensure the safety of consumers that are intolerant to products with gluten.