Bigger and better – the FreeFrom Food Awards continue to lead
the freefrom sector to ever greater heights of excellence!



The Winners!!

Freya Ivory and Aine Barrett of BFree receiving 'Marble Mo' from Antony Worrall Thompson and awards director, Michelle Berriedale-Johnson, for their Sweet Potato Wrap.


Clare Marriage of Doves Farm receiving the FreeFrom Superhero award from Meg Phizacklea of sponsors Lucy Bee, Antony Worrall Thompson and awards director, Michelle Berriedale-Johnson.



For all the winners see here.
For where to buy the winning products, see here.
For images from the presentation see here.
For the blog see here.
For our 10th Anniversary Book see here.

FreeFrom Food Awards 2016 – The Winners!



Richard Keir and Richard George of Nutribix receiving 'Marble Mo' from Antony Worrall Thompson.

See all the images from the presentation party here.
For a 'social round' up see here.
For the full presentation, see below.
For where to buy the winning products, see here.

The awards have their own Twitter account – @FFFoodAwards – and this year's hashtag is #FFFA16. The Awards also have a dedicated Facebook Page.

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.


Over the last ten 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 delighted at the way they have grown. FreeFrom is becoming such a vital 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.