Latest research confirms gluten is one of the most common allergens with an estimated European population of 70 million people who are sensitive or intolerant to gluten, 190 million who avoid wheat and gluten and 11 million suffering from Celiac disease
Several days ago the premier Zagreb hotel Esplanade presented the first Croatian gluten-free standard named BOSK. A small step for a hotel, but very big for all Croats and hotel guests from around the world who are intolerant to gluten or suffer from Celiac disease.
Latest research confirms gluten is one of the most common allergens with an estimated European population of 70 million people who are sensitive or intolerant to gluten, 190 million who avoid wheat and gluten and 11 million suffering from Celiac disease, an autoimmune disease as an ultimate display of gluten intolerance.
The introduction of a gluten-free standard will enable safety for all who are on a gluten-free diet, while the implementation of strict standards earned the hotel the status of the first Croatian certified hotel with a gluten-free offer. The BOSK gluten-free standard is meant for all caterers ad offers them practical knowledge in the preparation, serving and distribution of gluten-free meals.
“Prompted by my own personal experience, living on a strict gluten-free diet and with a desire to spend time with family and friends in restaurants, I thought of developing a gluten-free standard. From now on people on a gluten-free diet will be able to consume gluten-free meals with confidence in restaurants and hotels, assured that the staff is familiar with the principles of preparation and serving of such meals,” said Denis Delogu, director of the BOSK company, which developed this standard. He presented the project along with doc.dr.sc. Dražen Lušić, dipl.sanit.ing. (Rijeka Faculty of Medicine, Health Ecology Department), who participated in developing the standard.
The BOSK gluten-free standard was developed on the basis of scientifically proven and globally accepted protocols for food safety and is based on the principles of the HACCP system, positive production practices and positive hygienic practice.
“The BOSK gluten-free standard was developed to reduce the risk of contaminating prepared meals and sweets with gluten and prescribes protocols of production processes in supply, storage, preparation and serving of food as well as corrective measures in case of suspected gluten contamination,” said doc.dr.sc. Dražen Lušić.
The first certified locale in Croatia, bearer of the BOSK gluten-free standard is the Zagreb Esplanade hotel which has always strived for excellent guest service and positioned itself on the market as a temple of superior gastronomy and a hotel with refined taste. The Esplanade hotel is recognised as an innovator which not only follows in the rich tradition, but also introduces fresh ideas and new services which push the limits and set new trends in hospitality services.
Journalists present at the presentation had the chance to be assured that the gluten-free menu offered by Esplanade hotel is also delicious. The delicacies were prepared by renowned chef Ana Grgić and her team. The food was served according to newly adopted BOSK gluten-free standard. Special interest was shown for special guests Eugenio and Luca Rivetti, producers of gluten-free products Il Pane di Anna from Italy, who prepared gluten-free bread, pizza and pasta as well as various sweets.
“Several years ago our hotel recognised the needs of our guests and noted gluten-free meals in our menus to ease their choice. As soon as the BOSK company approached us and offered to introduce a gluten-free standard – we agreed. Through the comprehensive process of implementing the gluten-free standard, Esplanade staff took part in education which will be continued We are very proud the Esplanade is the holder of the first gluten-free certificate in Croatia and we believe our guests on a gluten-free diet will be especially pleased,” said Sanda Sokol, PR & Marketing manager of Esplanade, a hotel which is already certified by HACCP, Halal and Kosher.
