Important notice to customers — product packaging changesLearn More

NEW FOOD PACKAGING IN STORE NOW

From August 2018, customers will notice our rebranded food packaging start to appear on shelf in all major stockists.

  • CURRENT Packaging
  • new Packaging

We are excited to announce our new packaging will start to appear on shelf from August 2018. This transition to new packaging will occur over a number of months. During this time there will be a mix of current and new packaging on shelf.

There are no major changes to these products, in some instances there is a small name change or slight recipe improvement, see below for the full details.

Products purchased via the website will be delivered to customers in our old packaging until the end of October. From November, products ordered from the website will be delivered in the new packaging.

Please note, our Infant Formula packaging will not be rebranded until later in 2019.

For any questions, connect with our team of accredited practising Dietitians on +61 3 6332 9200

Product name changes

  • Cereal Name Changes
  • CURRENT Packaging Organic Baby Rice
  • NEW Packaging Organic Rice with Prebiotic (GOS) Note: Our Baby Rice recipe has been upgraded to now include GOS Prebiotic
  • CURRENT Packaging Organic Vanilla Rice Custard
  • NEW Packaging Organic Milk & Vanilla Baby Rice
  • CURRENT Packaging Organic Apple & Cinnamon Porridge
  • NEW Packaging Organic Apple & Cinnamon Baby Porridge
  • Ready To Serve Name Changes
  • CURRENT Packaging Organic Banana, Pear & Mango
  • New Packaging Organic Banana, Pear, Apple & Mango
  • CURRENT Packaging Organic Mango, Blueberry & Apple
  • New Packaging Organic Blueberry, Mango & Apple
  • CURRENT Packaging Organic Peach & Apple
  • New Packaging Organic Grape, Apple & Peach
  • CURRENT Packaging Organic Pumpkin & Tomato Risotto
  • New Packaging Organic Pumpkin, Sweet Potato & Tomato
  • CURRENT Packaging Organic Broccoli, Beef & Brown Rice
  • New Packaging Organic Beef & Vegetables
  • Note: We have also upgraded some of our RTS recipes to remove added sugars and to remove some of the more complex ingredients that are not required for young children such as Tamari.
  • RUSKS NAME CHANGES
  • CURRENT Packaging Organic Milk Rusks Toothiepegs
  • New Packaging Organic Milk Rusks
Home/Nutrition & Recipes/Articles/Infant & Toddler Nutrition/Allergies & Intolerances/Coeliac Disease: What Will It Change in Your Child’s Diet?

Coeliac Disease: What Will It Change in Your Child’s Diet?

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Please note that the following should be seen as general reference for information about coeliac disease and managing the condition in respect to young children. For specific advice, it is important to  please consult your healthcare professional.

If you suspect your child has coeliac disease, it’s best to get a confirmed diagnosis. Symptoms of coeliac disease can strike at any age and include:

  • Diarrhea
  • Bloating or abdominal pain
  • Flatulence or a ‘noisy’ stomach
  • Decreased appetite
  • Weight loss
  • Tiredness and fatigue
  • Vomiting
  • Swelling or tingling of the hands and feet
  • Emotional distress after eating.

The diagnosis of coeliac disease often starts with blood testing and is typically followed by an intestinal biopsy obtained during an upper endoscopy. This is a safe, non-surgical procedure that your child’s doctor should discuss with you. Blood tests alone should not be relied upon, as this is a condition that will affect your child for the rest of their life.

Do not remove gluten from your child’s diet until testing is complete, as gluten must be included in the diet for testing to work. If gluten has already been removed from your child’s diet, a ‘gluten challenge’ for 6-8 weeks will be required.

What happens if your child is diagnosed with coeliac disease?

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Coeliac disease was characterised in the late 1940s (following a wheat shortage during the war) with diarrhoea and failure to thrive in young children, and was believed to be a disease of the gastrointestinal tract. Today, coeliac disease is recognised as the most common of the autoimmune conditions.

The pathologic understanding of coeliac disease has advanced considerably over the past decade, but a full understanding is not quite there. Essentially, coeliac disease is a condition where the lining of the small bowel is damaged due to a protein in food called “gluten” – found in wheat, barley, triticale, rye and oats.

It is estimated that coeliac disease affects around one in every 100 people. It’s more common in people of European descent, but it can affect anyone, and genetics and environment can play a part.

If your child is confirmed to suffer from coeliac disease, it’s essential to exclude gluten from your child’s diet. Eating even small amounts can result in further damage to the gut, and can affect your child’s growth and development. Don’t rely on symptoms to tell you whether or not your child has eaten gluten, as symptoms don’t always appear.

Talk to a dietician about creating a gluten free diet (GFD). Many common foods will need to be replaced with gluten-free alternatives, such as:

  • Breads
  • Biscuits
  • Cereals
  • Pasta.

Wheat is public enemy number one for coeliacs, and all of its forms are off-limits. This includes:

  • Wheat starch
  • Wheat bran
  • Wheat germ
  • Couscous
  • Cracked wheat
  • Durum
  • Einkorn
  • Farina
  • Farro
  • Semolina
  • Spelt.

Then there are those other grains, such as:

  • Barley
  • Bulgar
  • Rye
  • Seitan
  • Oats.

Gluten may also show up as ingredients in:

  • Barley malt
  • Chicken broth
  • Malt vinegar
  • Some salad dressings
  • Sauces
  • Common seasonings
  • Lunch meats
  • Soups
  • Gravies
  • Chocolate bars
  • Lip balms.

As you can see, gluten is hiding in many different foods, so caution is required at all times. And unfortunately, going “gluten-free” is not quite as simple as cutting sandwiches out of your child’s life.

Creating a gluten free diet

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At present, the only treatment to coeliac disease is a lifelong gluten free diet. The diet should commence immediately following confirmation of the diagnosis, with input from a dietician with expertise in the area.

Coeliac Australia produces an Ingredient List Booklet which lists more than 800 ingredients and 300 additives used in Australia, and indicates whether they are safe for including in a gluten free diet. It also offers an app to give you instantaneous information about ingredients when out shopping. Tools like these can be a great help and are available from www.coeliac.org.au.

With coeliac disease now affecting 1 in every 100 Australians, Australian laws require all ingredients to be listed on product packaging. Some ingredients that contain gluten are easily identified, but gluten can also be found in less obvious ingredients. Thankfully, any grain source that contains gluten must be written on the food label.

By law, a product can only be labelled as ‘gluten free’ when it contains no detectable gluten.  The minimum detectable amount of gluten using recommended methods is currently 0.003%.

Managing a gluten free diet

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There’s no denying that managing a gluten free diet can be challenging. It can be especially challenging in children, as they are continually surrounded by gluten on the playground, at daycare, at friend’s homes and at birthday parties. Your child will need to have a full understanding of why they are on a special diet, as you cannot be with them 24/7.

At the very least, train your child to avoid obvious gluten in foods such as:

  • Bagels
  • Bread
  • Cookies, cakes and other baked goods
  • Pasta
  • Pizza
  • Pretzels.

They can, however, eat as many naturally gluten free foods as they want, such as:

  • Fresh fruit and vegetables
  • Unprocessed meat, poultry and fish
  • Eggs, nuts and legumes
  • Milk (avoid flavoured milks that may contain gluten)
  • Alternative grains (rice, corn (maize), tapioca, buckwheat, quinoa)
  • Labelled GF products.

Finding gluten free snacks can be tough, but it’s getting easier and easier as more food production companies move into the gluten free market.

Try these easy gluten free meal and snack ideas:

  • Fruit kebabs
  • Sandwiches made on GF bread
  • Corn tortillas with GF spread
  • Cruskits (corn or rice variety)
  • Cornthins
  • GF pasta
  • Buckwheat pancakes
  • Rice crackers with avocado or hummus
  • Yoghurt
  • Vegetable sticks with avocado or cream cheese
  • Fruit smoothies.

Gluten contamination

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Tiny amounts of gluten can be enough to damage intestinal lining, therefore it’s essential that care be taken in the kitchen to avoid cross contamination with gluten. To help reduce the risk of gluten contamination:

  • Store gluten free food in separate, clearly marked containers.
  • Use separate bread makers, toasters, sandwich presses and cake tins for gluten free items.
  • Use toast bags when sharing a toaster.
  • Use separate margarines and spreads to avoid contamination with regular bread crumbs.
  • Use a separate colander to drain gluten free pasta.
  • Thoroughly wash all chopping boards, pans, cutlery, storage containers and plates before and after use.
  • Replace common pantry foods with gluten free alternatives that the whole family can enjoy, such as GF soy sauce, GF stock cubes and GF flour.
  • Ask for GF cold meats to be cut with a knife rather than meat slicer in delicatessens. Also ask for the first slice to be discarded.

If your child is still breastfed, there is no need to cut gluten out of your own diet, as breastmilk from a mother that eats gluten does not contain enough gluten to cause symptoms or do any damage.

Is a change in diet enough?

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Once your child is on a GF diet, the inflammation in their small bowel settles without any other medications and their gut will heal. As they may have low levels of some vitamins and minerals, sometimes your doctor will suggest that your child has some extra supplements initially. They may also suggest a low lactose diet while your child’s bowel recovers.

If left untreated and unmanaged, the long-term consequences of coeliac disease are related to chronic systemic inflammation, poor nutrition and malabsorption of nutrients. Complications ranging from iron deficiency to osteoporosis to cancer may develop.

Coeliac disease is becoming increasingly understood, awareness is growing and there are lots of food options available today for people suffering from Coeliac disease.

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Important Notice to Parents and Guardians

  • The World Health Organisation recommends that breastfeeding is best for your baby.
  • Having a balanced diet when breastfeeding is also important. Infant Formulas should only be used after you’ve sought advice from a doctor or health practitioner.
  • A decision not to breastfeed can be difficult to reverse and introducing partial bottle feeding may reduce the supply of breast milk. It is also wise to consider the cost of infant formula.
  • If you use infant formula, all preparation and feeding instructions must be followed as per the manufacturer’s instructions. This is important for your baby’s health.