Report highlights progress in gluten-free awareness

A new study from Coeliac UK reveals that gluten-free diners feel more confident than ever when eating out, with 67% of respondents reporting an improved dining experience over the past five years (from 2018 to 2023).
However, the charity emphasises that more must be done to reduce the risk of diners being ‘glutened’ – a term often used for unintentional gluten consumption.
In the UK, approximately one in 100 people – around 676,000 individuals – are affected by coeliac disease. Once diagnosed, the only treatment is a strict gluten-free diet for life. Coeliac UK is dedicated to supporting people with coeliac disease and other gluten-related conditions, advocating for coeliac disease to be understood and catered for in any environment.
The charity's newly released Eating Out Gluten-Free report provides insight into the gluten-free community’s experience at over 20 out-of-home venue settings, from hotels and fine dining to schools and airports. With 8% of respondents aged 16–64 following a gluten-free diet, approximately 3.3bn of the 40.8bn market expenditure on food and non-alcoholic drinks consumed out-of-home is spent by gluten-free diners.
The report identifies potential growth opportunities for hospitality providers aiming to capitalise on this market by providing better and safer gluten-free provisions.
Gluten-Free Accreditation
The study confirms that 93% of gluten-free diners feel more confident when dining at venues that hold the Coeliac UK Gluten-Free Accreditation (GFA). The trademark represents a venue’s commitment to meeting strict standards and supplying gluten-free dishes.
With 70% of gluten-free diners eating out with two or more people, these venues benefit from the spending of whole parties when one diner eats gluten-free. Seventy percent of gluten-free diners would eat out more frequently if more venues were GF accredited, and 90% would be more likely to eat at an accredited venue.
Other factors influencing people’s choice of venues include the variety of gluten-free options, previous experiences, reviews, clearly labelled gluten-free items or the availability of a separate menu. Seventy-five percent of gluten-free people prefer the latter, as it reassures diners there is less chance of error. On top of this, 90% of people prefer allergen information to be printed rather than digital.
However, the risk of ingesting gluten while eating out remains high, with 77% of people on gluten-free diets having unintentionally consumed gluten, or narrowly avoided being 'glutened' by mistake.
Hilary Croft, CEO of Coeliac UK, comments: "While experiences of eating out gluten-free have vastly improved for many, there is still work to be done. We want every venue to sign up to the Gluten-Free Accreditation scheme – especially as it benefits everyone involved. Staff will be better trained, and potential gluten-free customers and their dining parties will be encouraged to visit an accredited venue, increasing spend, traffic and loyalty.”