A recent YouGov survey found 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, dietitians, nutritionists and – most important of all – coeliacs and allergy sufferers, to judge nearly 400 entries in 17 categories (see below).
Winners get to use the much coveted FreeFrom Food Awards round yellow winners’ logos on their products and on their websites.
Michelle Berriedale-Johnson, director of the awards, said: “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.”
Antony Worrall Thompson, chef-patron of the awards, said: “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 opens on 17 September
• A shortlist will be published in mid-February 2015
• The presentations will take place on 22 April 2015