the FreeFrom Food Awards continue to lead the freefrom sector
to ever greater heights of excellence!
Entry to the 2015 awards is now closed
Judging will take place at the end of January
and a shortlist will be published in mid February.
The presentation of the winners will take place on the 22nd April in London.
10% of all entrants' fees will go to our charity for 2015, Foodcycle –
and we hope that entrants will choose to match our donations.
See Cressida's report on her visit to a hub here, and our blog here
about why we felt they were such an appropriate charity for the awards.
The FAIR Trophy for the best FreeFrom Food 2014 was
presented, on 27th March 2014, by Antony Worrall Thompson to Anni Reid of Focaccia per Tutti for their Focaccia Mediterranea
for all the winners
Click here for a blog
on the party
for the presentation speech
'What a great event last night! And I wanted to say a huge thank you to you and the judges for awarding the top prize to Focaccia per Tutti. It is wonderful that a small producer like Anni can get that level of recognition. You have made her dreams come true in the most magnificent way. She's worked really hard and is very passionate about what she is doing – a great example of what is possible.
There is so much enthusiasm to do better and make better products and certainly the Free From Awards make the journey more exciting. So thanks again!"
Adriana Rabinovich, gluten-free consultant, teacher and blogger at GlutenFree4Kids.
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.
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!
• 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