A recent YouGov survey found that nearly one third of UK households now buy ‘freefrom’ (gluten-free, dairy-free etc) food while over 20% of the population eat it on a regular basis – making these annual awards of excellence a vital indicator of quality in this vibrant and fast-moving food world.
Now in their eighth year the FreeFrom Food Awards invite nearly 50 independent chefs, food writers, dieticians, nutritionists and – most important of all – coeliacs and allergy sufferers, to judge nearly 400 entries in 17 categories (see below).
‘New’ FreeFrom Food Awards categories this year:
Retailer of the Year – for the first time sponsored by Midlands based Oakland International.
Down the pub and the bar: gluten-free beers, sulphite free wines and gluten and dairy free savoury snacks – sponsored by Udi’s.
Tea time: scones, crumpets, biscuits, cookies, brownies, cake bars, and celebration cakes – sponsored by Mrs Crimble’s.
Meaty and fishy meals – sponsored by Genon Laboratories.
Veggie meals – sponsored by Goodness Direct.
Desserts and Puddings – sponsored by Romer Labs.
‘New’ 2015 FreeFrom categories join the established such as:
Breakfast: cereals, yogurts and ‘milks’ and baked goods – sponsored by Tesco.
Breads – sponsored by Genius Gluten Free.
Store cupboard – sponsored by Sainsbury’s.
Foods suitable for peanut and nut allergics – sponsored by Wellaby’s.
Raw food and superfoods – sponsored by Tiana Fair Trade Organic.
The Innovation Award – sponsored by Food Matters Live.
And the ever popular,
Children’s food category – sponsored by Delamere Dairy.
Said Michelle Berriedale-Johnson, director of the awards: “As the ‘freefrom’ sector grows, so do the awards and it is great to see so many companies – from one man/woman start-ups to multinationals – battling it out to prove that freefrom food is not only as good as ‘normal’ food, but actually better!!”
Said, Antony Worrall Thompson, chef-patron of the awards: “The great thing about ‘freefrom’ products today is that you no longer have to keep reminding yourself of what they are ‘free from’ because they just taste good!”
Entry for the awards opened on the 17th September, with the Award’s shortlist being published mid-February 2015, prior to presentations on April 22nd 2015.