How to Eat Out, Travel and Live with Food Allergies Anywhere

How to Eat Out & Travel SafelyHow to Eat Out & Travel Safely
With Food AllergiesWith Food Allergies
Kim Koeller
Creator of Award-Winning Let’s Eat Out Series
of Books, eBooks & Applications

Copyright 2011 AllergyFree Passport® All Rights Reserved
2
Agenda
• Global Factors Driving Food Allergy Awareness
• Collaborative Process between Guests & Restaurants
• Ingredient and Food Preparation Considerations
• Domestic and International Travel Suggestions

3
Global Factors Driving Food Allergy Awareness
Increased
Global Media
Coverage
Enhanced
Worldwide Testing
Capabilities
Eating Out as
Top Priority for
Individuals
Increased Prevalence
of Food Allergies &
Coeliac Disease
Global
Food
Allergen
Labelling
Regulations
0
100
200
300
400
500
600
700
800
900
1000
1 5 9 13 17 21
Dramatic Growth of
Food Allergy
Awareness
Increased
Research &
Focus On
Health

4
Estimated Individuals Potentially Benefiting from Specialized Diets
1. Food Allergies 17M (1) (2) 15M (6)
2. Food Intolerances 30M (7) 100M (8)
North America Asia/Europe
Total Potential 120M 196M
Potential with Specialized Diets: Over 312M
3. Coeliac/Celiac Disease 4M (7)(9) 6M
(10)
5. Autoimmune Diseases 47M (12) 45M
(13)
4. Asthma & Autism 22M (2) (11) 30M (8) (12)
Global Prevalence of Special Dietary Needs
 4-6 % of Americans(1)
 1 in 3 in New Zealand (17)
 1/3 of UK Population (15)
 33% of Europeans affected
by allergies by 2015 (4)
Allergy Prevalence
 1% of Americans (1)
 1 in 100 in New Zealand (17)
 1 million people in the UK(15)
 1 in 100 Australians (5)
Anaphylaxis Prevalence
Sources:
1. The Food Allergy & Anaphylaxis Network 2007
2. Canadian Allergy, Asthma and Immunology Foundation 2005
3. Food Allergy Italia 2005
4. Global Allergy & Asthma European Network (GALEN) 2006
5. Anaphylaxis Australia 2006
6. Food Navigator.com 2006
7. National Institutes of Health 2006
8. Allergy Foundation UK 2006
9. University of Maryland; Archives of Internal Medicine 2003
10. Coeliac UK 2007
11. Dr. James Braley - Food Allergy Relief 2004
Sources:
12. Asthma Insight & Reality in Europe 2005
13. American Autoimmune Related Disease Association 2006
14. The Lancet 2004
15. The Anaphylaxis Campaign UK 2006
16. National Asthma Council 2006
17. Allergy New Zealand 2007
National Institutes of Health declared food
allergies “important health problem” – 6/5/07

5
Celiac/Coeliac Prevalence in the Western World
USA
1 in 133
Denmark
1 in 130Canada
1 in 133
Brazil
1 in 273
Sweden
1 in 100
Ireland
1 in 120
Finland
1 in 60
Netherlands
1 in 184
Germany
1 in 500
Sources:
1. Canadian Celiac Association 2005
2. University of Maryland Multi- Study 2003
3. School Nurse News 2003
4. Coeliac Association of UK 2005
5. AOECS Newsletter 2003
6. World Health Organization 2001
7. Swiss Medical Weekly 2002
8. Genetic Support Council Western Australia 2002
9. Federacion de Asociaciones de Celiacos de Espana 2004
10. National Institutes of Health 2004
11. Coeliac UK 2006
12. Coeliac Society of Australia 2006
Australia
1 in 100
UK
1 in 100
France
1 in 300
• Most Misdiagnosed Disorder in US & Europe (11)
• More Common in US than Multiple Sclerosis,
Cystic Fibrosis, Parkinson’s Disease, Crohn’s
Disease & Ulcerative Colitis combined (2)
Algeria
1 in 70
Spain
1 in 200 Turkey
1 in 77
Israel
1 in 157
Saudi
Arabia
1 in 157Argentina
1 in 167
India
1 in 310
Iran
1 in 104
Italy
1 in 184
Switzerland
1 in 132

6
Worldwide Product Labeling Regulations
• Dairy & Milk
• Eggs
• Fish
• Gluten
• Peanuts
• Shellfish
• Soy
• Sesame
• Tree Nuts
• Wheat
• Australia & New Zealand – Food Standards Australia New Zealand (FSANZ)
required all allergens except sesame seeds be named on ingredient list in 2002.
• European Union Directive on product labeling required manufacturers to identify
12 allergens and their derivatives including celery, mustard & sulphites in
November 2005.
• In US, the Food Allergen Labeling and Consumer Protection Act (FALCPA) went
into effect in 2006. The presence of these allergens except sesame seeds &
gluten is declared on ingredient lists with gluten standards defined by 2011.
• Canada is currently in the process of approving regulation for similar product
labeling for all 10 of the above allergens and their derivatives.
Common Global Food Allergens

7
Challenges Among Food Allergic Children
Biggest Eating Challenges Include:
• Finding Safe Foods
• Preparing Meals
• Ensuring Balanced & Nutritious Diets
Daily Stress of Managing Food Allergies Due To:
• Diligent Reading of Food Labels
• Concerns About Cross-Contamination
• Feelings of Being Alone & Lack of Understanding
• Fear of Life-Threatening Reactions
Source:
(1) US survey results by research conducted by non-profit organization: Kids with Food Allergies – May 2007

Impacts to Everyday Gluten & Allergen-Free Living
Positive Changing Global Landscape
Positive Changes for Gluten &
Allergen-Free Quality of Life
• Gluten & Allergen-Free Menus
• Quality of Allergen-Free Products
• Culinary School Allergy Classes
• Special Diet Restaurant Initiatives
• Allergen-Free School Programs
• New Eating & Travel Resources:
– Books & Guides
– iPhone / iPod touch Applications
– Dining and Travel Clubs
– Translation Cards
• Increased Focus on Quality of Life
62% of Hospitality View Gluten and Allergen-Free Guests as
New & Profitable Customers (2)
Source:
(2)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food
Service - Research representing almost 200 businesses with over 2,000 locations sponsored by AllergyFree Passport® and
GlutenFree Passport® - 2008
Source:
(1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of
Consumers, Hospitality and Food Service - Ground-breaking research representing over
2,500 consumers from 35 countries sponsored by AllergyFree Passport® and GlutenFree
Passport® - 2008

9
Guiding Principles When Eating Out & Traveling
• Education
• Communication
• Preparation

10
Collaborative Process between Guests and
Restaurants
Communicate
Needs
Understand Guest
Needs & Discuss
Menu
Order
Meal
Facilitate
Understand-
ing of Order
Ensure
Order
Fulfillment
Receive
Order
Deliver
Meal
Provide
Feedback
Follow-up
About
Service
Educate
Self
Access
Comfort
Level
Identify
Eating
Options
Conduct
Pre-
Planning
Guest
Perspective
Educate
Restaurant
Professionals
Identify Ingredients & Food
Preparation to be Modified
for Special Diets
Restaurant
Perspective
Planning Effort Interaction and Collaboration

11
Food Preparation & Allergen Considerations
Ensure No Allergens in:
• Sauces – as ingredient or thickener
• Flour Dusting – for texture
• Stocks and Broths – made fresh & no
packaged bouillon
• Marinades – as ingredient
• Garnishes & Side Dishes – as presentation
• Battering, Breads, Croutons, Pasta &
Dumplings – as ingredients

12
Cross-Contamination Considerations
• Cooking Oil and Deep Fryers
• Boiling water
• Preparing foods with different utensils
and cutting boards
• Kitchen preparation stations
• Cooking foods on properly cleaned surfaces
such as grills, woks, pans and toasters

13
Ingredients and Allergens
Did you know that…..
• Corn, nuts, soy & gluten/wheat could be hiding in:
– Seasonings
– Surimi (Artificial Crabmeat)
– Beverages
• Olive oil may be a combination of vegetable oil and olive oil
containing corn, peanuts and soy?
• Chocolate may contain soy, dairy and gluten?
• Soy sauce typically contains gluten/wheat and soy?
• Worcestershire sauce contains anchovies and may contain
gluten/wheat?
• Potato Crisps may contain gluten/wheat and MSG?
• Candied nuts may contain corn, soy and gluten/wheat?
• Chips may be wheat flour dusted & fried in peanut oil?

14
Interesting Ingredients Where Allergens Hide
• Dedicated Fryer – Are your chips fried in the same fryer as your fish?
• Imitation Crabmeat/Seafood – Is imitation crabmeat (surimi) in your bisque?
• Salad Dressing – Does the dressing identify tree nuts or peanuts on the label?
• Seasonings – What type of seasonings do you use to flavor your chips?
• Dumpling Skins – Are your dumpling skins sealed with egg?
• Fish Sauce – Is your fish sauce made in Thailand?
• Marinade – Is the meat marinated with soy sauce?

15
Domestic & International Travel Suggestions
• Determine comfort level with destination location & eating out
• Research cuisines & awareness programs
• Contact associations in destination country
• Obtain reference & translation materials
• Obtain medical documentation, if necessary
• Confirm special dietary arrangements
• Pack snacks & light meals
• Request special boarding requirements if needed
• Relax and have fun on your trip!

Consumer Market Priorities for Next 1 – 2 Years
Gluten & Allergen-Free Guests
(N=2,536 )
Food Service Providers
Expanding Training
Products
Wider Selection & Better Taste
Public Awareness
Gluten & Allergen-
Free
Medical Professionals
Increased Training
78%
73%
48%
48%
Top 4 Advancements and Improvements
59%
44%
72%
Hospitality & Food Service
(N=176)
Source:
(1)Understanding Gluten and Allergen-Free Experiences Worldwide: Global Perspectives of Consumers, Hospitality and Food Service - Ground-
breaking research representing over 2,500 consumers from 35 countries and almost 200 businesses representing over 2,000 locations sponsored by
AllergyFree Passport® and GlutenFree Passport® - 2008

17
Building Awareness and Understanding
Enjoy Your Meal!
Buen Provecho!
Buon Appetito!
Bon Appetit!
Gkin Kao!
Chalo, Sub Khana Khao!
好胃口
• Testing
• Diagnosis
• Research
• Products
• Meals
• Resources
• Media Coverage
• Education
 Children & Adults
 Family & Friends
 Business Colleagues
Impacted Individuals
 Medical Professionals
 Healthcare Organisations
 Government & Education
 Consumer Products
 Food Services
 Hospitality Industry
 Support Organisations
Business & Government
Improved Awareness in:
Future Result:
Enhanced Quality of Life
for 300+ Million People

• Global health consulting firm delivering innovative solutions to
gluten and allergen-free individuals & businesses since 2005
• Educating businesses and empowering consumers worldwide:
 Authoritative speakers at hundreds of food allergy, celiac & industry conferences
 Internationally acclaimed experts recognized by 250-plus organizations & media outlets
 Board Member of University of Chicago Celiac Disease Center
• Enriching Gluten & Allergen-Free Lifestyles
 Thought leaders driving ground breaking market research
 Authors of the 9 time award-winning book series
 Developers of innovative iPhone / iPod touch / iPad apps
 Creators of over 20 eBooks on Safe Eating and Travel
Driving Change Around the World

Learn about Let’s Eat Out! Series
&
iPhone / iPod Touch / iPad Apps
Visit us on the Apple Apps Store &
www.AllergyFreePassport.com
iEatOut Gluten & Allergen Free™ and
iCanEat OnTheGo Gluten & Allergen Free™

How to Eat Out, Travel and Live with Food Allergies Anywhere

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