iry-free, egg-free, soya-free authentic Italian Focaccia walks off with the top prize at 2014 FreeFrom Food Awards.A crowd of nearly 300 ‘freefrom’ enthusiasts gathered at the Royal College of Physicians in Regents Park to watch Antony Worrall Thompson award Anni Reid of Focaccia per Tutti with ’Marble Mo’, the ultimate accolade for ‘freefrom food’ at the annual FreeFrom Food Awards.
In an ever growing sector (the ‘freefrom’ food market is predicted to top the half billion pound mark by 2017), the FreeFrom Food Awards remain the industry’s only award to celebrate excellence and innovation in the field – and there was certainly plenty of both on show at this year’s awards.
Michelle Berriedale-Johnson, director of the awards said:
“So many good products, and right across the food spectrum from staples to exotica.
“From freefrom supermarket bread to raw maca powder and coconut frozen yogurt to gluten free beer brewed from sorghum – there are few areas of the food world where ‘freefrom’ has not now penetrated.
Antony Worrall Thompson said:
“It is so encouraging that every year the range and quality of the products entered for these awards improves, and improves so spectacularly.
“Most people would be hard pushed to tell that any of this year’s entries to the awards were ‘freefrom’ anything, they are that good.”
