Bigger, better, with new, exciting categories for 2017,
the FreeFrom Food Awards continue to lead
the freefrom sector to ever greater heights of excellence!

 

FFFA 15FreeFrom Food Awards 2017 are now open...

For an entry form email Cressida

N.B. Entry for the 2017 awards extended for one week. Entry now closes at midnight on Sunday 11th December 2016.

Check here for the 2017 categories
Check here for the rules and criteria
Check here for sponsorship opportunities


  • Judging will be in late January/early February 2017.
  • The shortlist will be published in mid February 2017.
  • The presentation of the awards will be on 28th March 2017.

 

FreeFrom Food Awards 2016 – The Winners!

 

Voakes

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.

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 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.

 

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