Abbott’s Village Bakery launches gluten-free for foodservice sector

 Tip Top Foodservice has expanded its range of gluten-free options for the foodservice sector, launching the Abbott’s Village Bakery range of gluten-free breads.

The new products include a gluten-free rustic white, soy and linseed bread, and mixed seeds.

The breads cater for an ever-increasing demand for free-from offerings, which includes the 12.1 per cent of Australians who aren’t eating wheat or gluten, according to a CSIRO Healthy Diet Score 2016 report.

Tip Top Foodservice national account manager Darren O’Brien said the new Abbott’s Village Bakery gluten-free products don’t fall apart and are perfect for sandwiches.

Coeliac Australia reports that 90 per cent of gluten-free consumers would be very likely to return to a restaurant where they had a good gluten free experience.

Sixty-five per cent said the coeliac in the party chooses the restaurant.

“Restaurants and foodservice outlets need to keep in mind that it’s not just the gluten-free customer but potentially their entire group that you could be missing out on if you aren’t providing good gluten-free options,” said O’Brien.

The range is also dairy-free and free from artificial colours, flavours and preservatives.

With six months frozen shelf life, the Abbott’s Village Bakery Gluten Free range is available frozen through foodservice distributors.


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