Learn how to safely eat gluten free locally and globally with confidence and ease. You will understand eating out considerations such as hidden ingredients and food preparation techniques as well as recent market research trends. Specific questions to ask restaurant staff regarding gluten, wheat and other food concerns are also presented. Learn about the collaborative process between guests and restaurants. Become empowered to enjoy safe travel experiences anywhere across the globe. As President and CEO of GlutenFree Passport®, Kim Koeller is an internationally recognized speaker, consultant and author of the 9-time award winning book and ebooks series - Let’s Eat Out with Celiac / Coeliac and Food Allergies! Kim and her team are also the creators of innovative iPhone, iPod touch and iPad applications – iEatOut Gluten & Allergen Free and iCanEat OnTheGo Gluten & Allergen Free purchased in over 60 countries worldwide.

1. How to Eat Out & Travel Gluten Free!How to Eat Out & Travel Gluten Free!
Your Passport to Living with Celiac /Coeliac & AllergiesYour Passport to Living with Celiac /Coeliac & Allergies
Kim Koeller
Creator of Let’s Eat Out! Series of
Award-Winning Books, eBooks & Apps

2. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Agenda
• Worldwide Market Drivers and Trends
• Guiding Principles for Eating Out & Traveling
• Ingredient and Food Preparation Considerations
• Domestic and International Travel Suggestions

3. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Lack of
Awareness
Lack of
Awareness
• Increased Research
• Expanded Testing
• Healthcare Education
• Food Labeling
• School Regulations
• Healthier Alternatives
• Restaurant Considerations
• Special Diets Legislature
BusinessBusiness
DriversDrivers
• Restaurant Offerings
• Media Coverage
• Market Opportunities
• Increased Products
• Social Responsibility
• Increased Revenues
• Rising Prevalence
• Enhanced Resources
• Increased Expectations
• Under-Served Segment
• Quality of Life Impact
GovernmentGovernment
DriversDrivers
ConsumerConsumer
DriversDrivers
HealthHealth
DriversDrivers
Worldwide Market Drivers for Special Diets
Exploding International Market Demand
Source: Packaged Facts 2009
Support of
Special Diets
Globally
Example of Demand:
Gluten-free products experienced 28%
compound annual growth between
2004 -2008 reaching sales of $1.56 billion

4. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Estimated Worldwide Individuals Managing Special Diets (In Millions)
1. Food Allergies 14 (1&2) 15 (3,4,5,6)
2. Food Intolerances 30 (7) 100 (8)
North America Asia/Europe
Total Potential 117 Million 196 Million
3. Celiac/Coeliac Disease 4 (9&10) 6 (11&12)
5. Autoimmune & Diabetes 47 (17) 45 (18)
4. Autism & Asthma 22 (13&14) 30 (15&16)
Growing Global Epidemic of Special Dietary Needs
 1% of Global Population
with Anaphylaxis (1,2,3,4,5,6)
 15 – 25% with Intolerances
in Europe, North America &
Australia (7&8)
Allergy Prevalence
 1 - 2% of Global Population
with Celiac/Coeliac Disease
(9,10,11,12)
 1 in 133 of Celiacs in US (11)
 Most Common Genetic
Auto-Immune Condition (10 , 1)
 Most Misdiagnosed
Disorder in US & Europe(11)
Celiac/Coeliac Prevalence
Sources:
1. The Food Allergy & Anaphylaxis Network 2008
2. Canadian Allergy, Asthma and Immunology
Foundation 2006
3. The Anaphylaxis Campaign UK 2007
4. Food Allergy Italia 2005
5. Anaphylaxis Australia 2008
6. Allergy New Zealand 2008
13. Centers for Disease Control 2007
14. National Asthma Council 2006
15. Global Allergy & Asthma European Network (GALEN) 2006
16. Asthma Insight & Reality in Europe 2005
17. American Autoimmune Related Disease Association 2007
18. The Lancet 2004
19. Vegetarian Research Group 2007
300+ Million
Ever-Rising
Global Population
Managing Special Diets
7. The Food Allergy & Anaphylaxis Network 2006
8. Allergy Foundation UK 2007
9. National Institutes of Health 2007
10. University of Maryland; Archives of Internal Medicine 2003
11. Coeliac UK 2008
12. Coeliac Society of Australia 2008

5. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
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

6. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Preparation
Communication
Education
Guiding Principles When Eating Out & Traveling

7. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Collaborative Process Between Guests & Restaurants
Communicate
Needs
Understand Guest
Needs & Discuss
Menu
Order
Meal
Facilitate
Understanding
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

8. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Ingredient & Food Preparation Considerations
• Sauces
­ As ingredient or thickener
• Flour Dusting
­ For texture
• Stocks and Broths
­ Without packaged bouillon
• Marinades
­ As ingredient
• Garnishes & Side Dishes
­ As presentation
• Battering, Breads, Croutons, Pasta & Dumplings
­ As ingredient
Ensure No Gluten and/or Allergen Containing:Ensure No Gluten and/or Allergen Containing:

9. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
9
Gluten Containing Ingredients in Unlikely Places
• Bread Crumbs
– Are your hamburgers made with bread crumbs?
• Cakes and Cookies
– Are there bread crumbs in the flourless chocolate torte?
• Wheat Flour
– Is your veal flour dusted?
• Malt Vinegar
– Are your french fries served with malt vinegar?
• Noodles
– Are the noodles in the pad thai made with wheat flour?
• Corn Chips
– Are your chips fried in the same fryer as the chimichangas?
• Wheat Flour
– Do you add wheat flour to your hollandaise sauce?

10. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
• Dedicated Fryer
– Are your fries fried in the same fryer as your chicken fingers?
• Artificial Mashed Potato Mix
– Are the mashed potatoes real or artificial?
• Dumpling Skins
– Are your dumpling skins made with rice flour?
• Fish Sauce
– Is your fish sauce made in Thailand?
• Imitation Crabmeat/Seafood
– Is imitation crabmeat (surimi) in your bisque?
• Marinade
– Is the meat marinated with soy sauce?
• Salad Dressing
– Does the dressing identify wheat or gluten on the label?
• Seasonings
– Do you use packaged seasonings to flavor your hamburgers?
Hidden Allergens and Sample Questions

11. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Cross-Contamination Considerations
• Dedicated fryers and steamers
• Fresh cooking oil
• Clean and fresh water for boiling
• Kitchen preparation stations cleaned before each use
• Sanitized or separate utensils, cutting boards & dishes
for food preparation
• Foods cooked on properly cleaned surfaces such as
Avoid cross-contamination from
allergen containing foods with:
Avoid cross-contamination from
allergen containing foods with:

12. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Domestic & International Travel Considerations
Always be prepared, plan and
have fun on your trip!
Always be prepared, plan and
have fun on your trip!
•Snacks and Light Meals
•Carry-On Snacks Through Airport Security
•Standard Airline Meal Codes
•Ordering Special Airline Meals
•Anaphylaxis & Travel
•Hotels and Accommodations
•Cruise Line Meals
•International Travel & Foreign Translation Cards
•Associations and Reference Materials
•Worldwide Labeling Regulations
•Snacks and Light Meals
•Carry-On Snacks Through Airport Security
•Standard Airline Meal Codes
•Ordering Special Airline Meals
•Anaphylaxis & Travel
•Hotels and Accommodations
•Cruise Line Meals
•International Travel & Foreign Translation Cards
•Associations and Reference Materials
•Worldwide Labeling Regulations
Travel ConsiderationsTravel Considerations

13. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Food Allergens and Worldwide Labeling Considerations
• Dairy & Milk
• Eggs
• Fish
• Gluten
• Peanuts
• Shellfish
• Soy
• Sesame
• Tree Nuts
• Wheat
• Australia & New Zealand – Food Standards (FSANZ) required all allergens,
except sesame seeds on ingredient lists in 2002.
• European Union – Required manufacturers to identify 12 allergens and their
derivatives including celery, mustard & sulphites in 2005.
• US – In 2006, the Food Allergen Labeling and Consumer Protection Act
(FALCPA) requires the top eight allergens be listed on ingredient labels. Gluten-
free standards to be potentially defined in 2011.
• Canada – Currently in the process of approving regulations for similar labeling
Common Global Food Allergens

14. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
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

15. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
• Global health consulting firms delivering innovative solutions to
gluten and allergen-free individuals & businesses since 2005
• Educating businesses and empowering consumers worldwide:
 Authoritative speakers at hundreds of celiac, allergy & 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

16. Copyright 2011 GlutenFree Passport ® and AllergyFree Passport ® All Rights Reserved
Learn about Let’s Eat Out! Series
&
iPhone / iPod Touch / iPad Apps
Visit us on the Apple Apps Store &
www.GlutenFreePassport.com
iEatOut Gluten & Allergen Free™ and
iCanEat OnTheGo Gluten & Allergen Free™