Bigger, better, with new, exciting categories for 2016,
the FreeFrom Food Awards continue to lead
the freefrom sector to ever greater heights of excellence!

Marble Mo

Welcome to the 2016 FreeFrom Food Awards.

The 2016 awards open for entry on September 16th 2015.
Please see Categories for the 2016 categories and see here for the criteria for entry and the rules of the awards.

For an entry form please email Cressida.

Judging for the awards will be early in 2016, the shortlist will be published early in February and the presentation to the winners will be on 26th April 2016.

The awards have their own Twitter account – FFFoodAwards – and Facebook page. Please follow and 'like' and, if you would care to tweet about the Awards, please use the hashtag #FFFA16.

FPIES UK
Charity of the Year.
10% of all entrants' fees will go to FPIES UK, an excellent small charity supporting children with severe delayed food allergies.

The Winners 2015

 

Voakes

The FAIR Trophy for the best FreeFrom Food 2015 being presented to Laura McGowan and Nick Voakes of Voakes Free From by Antony Worrall Thompson for their Gluten-free Traditional Pork Pie.

Click here for all the winners
Click here for images of the presentation
Click here for a blog about the presentation

The awards, founded and run by FreeFromFoodsMatter, the web's most comprehensive resource for free-from food, celebrate the innovation and imagination shown by the food industry in creating foods that are free of wheat, gluten, dairy, eggs, nuts, soya, sulphites and other allergens.

FFFA 15

Over the last eight years the awards have become one of the most important fixtures in the freefrom year.

And over those years the bright yellow awards logo has become recognised as the mark of quality for freefrom foods, widely displayed on winning, commended and shortlisted products on sale everywhere from supermarket shelves to on-line specialist suppliers.

If you have any queries or would like to talk to us about the project, email Michelle or Cressida or call on (44) 20 7722 2866.

Says Antony Worrall Thompson of the awards: I have been involved with the FreeFrom Food Awards from the start and am really delighted at the way they have grown. FreeFrom is becoming such an important part of food-thinking for all of us these days that it is important to have a reliable, independent guide to freefrom excellence – and the awards provide just that.

Says Phil Vickery, author of Seriously Good Gluten-free Cooking and now, Seriously Good Gluten-free Baking:
It is only since the publication of my two gluten-free cookbooks that I have realised how big the market for 'freefrom' food actually is and how fast it is growing. It is great to see that quality, innovation and effort are now being recognised in such a positive way. Good luck to the FreeFrom Food Awards!

For more information, email Cressida or call 020 7722 2866.

 

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