Bigger, better, with new, exciting categories for 2016,
the FreeFrom Food Awards continue to lead
the freefrom sector to ever greater heights of excellence!
Welcome to the 2016 FreeFrom Food Awards.
The 2016 awards open for entry on September 16th 2015.
For an entry form please email Cressida.
Entry to the awards closes at midnight on December 6th.
Nota Bene. Entries can be accepted for one week after the awards close but will be subject to an escalating penalty charge: 10% for one day late, 20% for two days late, 30% for three days late up to 70% for seven days late.
Judging will take place early in 2016, the shortlist will be published in February, and the presentation to the winners will be on 26th April 2016.
The Awards also have a dedicated Facebook Page.
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.
Our media partners for 2016 are FreeFrom Heaven.
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.
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 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.
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:
For more information, email Cressida or call 020 7722 2866.