FreeFrom Food Awards 2014
for freefrom food – raising the profile of freefrom within the industry
and with the consumer.
The 2014 shortlist is now out!!
So, that was last year..... And now we are already in 2014 – the seventh annual FreeFrom Food Awards!
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 or sulphites.
Over the last seven 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.
This year we are giving 10% of all entry fees to our charity for 2014, Freedom From Torture and have invited all entrants to match our donation.
The 2013 awards were presented by Antony Worrall Thompson on
April 16th 2013 at the
Royal College of Physicians
in Regent's Park.
Antony seen here presenting
the FAIR trophy to
Emma Johnson of
Bessant and Drury for their
winning Lemon Dairy Free
See here for all of the 2013 Winners
The awards have their own Twitter account – FFFood Awards – and their own Facebook page. Please follow and like both and, if you would care to tweet, please use #FFFA14 or, if you wish to tweet more generally about our 'freefrom' awards, #freefromawards.
• The Food Programme – Radio 4 – 18th March 2012
Sheila Dillon tastes some of the products shortlisted for the 2012 awards – click here for the link to the podcast
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!