2019 Shortlist

The Categories

Click on the category below to see products shortlisted. Products are listed alphabetically by brand.

Categories:

Innovation Award – Sponsored by Food Matters Live
No Top 14 – Sponsored by the The Food Talk Show
Best product from a start-up – Sponsored by OF+ Consulting
Products made with FODMAP Friendly ingredients – Sponsored by FODMAP Friendly
FreeFrom Gifts – Sponsored by Tesco
Breakfast – Sponsored by the London Brunch Fest
Milk Product Alternatives – Sponsored by House
Bread – Sponsored by Ilumi
Store cupboard – Sponsored by Orgran
Pasta and Pizza – Sponsored by FREEE by Doves Farm
Superfoods & sport supplements – Sponsored by Tiana Fair Trade Organics
‘Food to go’ – Sponsored by the Nairn’s Oatcakes
Down the Pub and the Bar – Sponsored by Asda
Savoury Snacks and Crackers – Sponsored by SYNLAB
Meaty & Fishy Ready Meals – Sponsored by the Allergy + FreeFrom Show
Veggie Ready Meals – Sponsored by Delamere Dairy
Foods designed for children – Sponsored by Genius Gluten Free
Tea Time! – Sponsored by the Anaphylaxis Campaign
Desserts and Puddings – Sponsored by Synergis Marketing
Confectionery and chocolate – Sponsored by Wellaby’s
Bars – cereal, fruit, superfood, grain-free etc – Sponsored by Romer Labs
FreeFrom Hero Awards – Sponsored by Lucy Bee
Retailer of the Year – Sponsored for 2019 by Oakland International
(No shortlist. The winner will be the supermarket who scores most points overall. See here.)

The Innovation Award

The Innovation Award – Sponsored by Food Matters Live

No Top 14

No Top 14 – Sponsored by the The Food Talk Show

Best product from a start up

Best Product from a start up – Sponsored by OF+ Consulting

Products made with FODMAP friendly ingredients

Products made with FODMAP friendly ingredients – Sponsored by FODMAP Friendly

FreeFrom Gifts

FreeFrom Gifts – Sponsored by Tesco

Breakfast Foods

Breakfast Foods – Sponsored by London Brunch Fest

NB Winners of this category will be offered a FREE stand at the London Brunch Fest at the end of August.

Milk Product Alternatives

Milk Product Alternatives – Sponsored by House

Breads

Breads – Sponsored by Ilumi

Store Cupboard

Store cupboard – Sponsored by Orgran

Pasta and Pizza

Pasta and Pizza – Sponsored by FREEE by Doves Farm

Superfoods & Sports Supplements

Superfoods & Sports Supplements – Sponsored by Tiana Fair Trade Organics

'Food to go'

‘Food to go’ – Sponsored by the Nairn’s Oatcakes

Down the Pub and the Bar

Down the Pub and the Bar – Sponsored by Asda

Savoury Snacks and Crackers

Savoury Snacks and Crackers – Sponsored by SYNLAB

Meaty and Fishy Ready Meals

Meaty and Fishy Ready Meals – Sponsored by the Allergy + FreeFrom Show

Veggie Ready Meals

Veggie Ready Meals – Sponsored by Delamere Dairy

Foods designed for children

Foods designed for children – Sponsored by Genius Gluten Free

Tea Time!

Tea Time! – Sponsored by Anaphylaxis Campaign

Desserts and Puddings

Desserts and Puddings – Sponsored by Synergis Marketing

Confectionary and Chocolate

Confectionery and Chocolate – Sponsored by Wellaby’s

Bars - cereal, fruit, superfood, grain-free etc

Bars – cereal, fruit, superfood, grain-free etc – Sponsored by Romer Labs

FreeFrom Hero Award

FreeFrom Hero Award – Sponsored by Lucy Bee

Celebrating an individual who has made a major contribution to freefrom, in no matter how humble or exaltd a role.

Chef Akila

Chef Akila is a 75 year-old Indian grandmother living in Yorkshire. After being diagnosed with cancer and serious medical problems 5 years ago she set out to develop a range of free-from, healthier gourmet Indian food. Using her traditional recipes and working with nutritionists and doctors she has developed more than 25 dishes all of which are gluten free and six of which are free of all 14 allergens. Ingredients are locally sourced and all dishes are hand cooked, flash frozen and sold by mail order.

Deb Bailey-Knibbs at the Labyrinth Holistic Café

Not only is Labyrinth a not-for-profit business, it is 100% for the community. Deb caters for everyone, all diets and are 100% gluten free. She and all her staff are knowledgeable, totally allergy aware, well trained, friendly and passionate about giving others the best experience they can. The idea is that the food can all be tweaked at the last minute to accommodate different diets and allergies. The food is also priced to be affordable by all.

Deb also operates a food bank, pay it forward scheme, and collects filled handbags for ladies on hard times.

Lucy Finnemore at Higher Lank Farm

Lucy started catering for families with allergies over 10 years ago after a mum contacted her to ask if she could help and her passion and knowledge developed from there. She takes clear and meticulous steps to keep all her meals safe and free from cross contamination.

“I don’t think you realise how keyed up you are by food all the time, until you don’t need to be. We are now completely relaxed in Lucy’s care, which is just brilliant. We know she gets it – she understands cross contamination and ‘may contains’, and is immensely reassuring in her manner.”

Dr Hazel Gowland of Allergy Action

Hazel has had a severe allergy to nuts and peanuts since early childhood and has survived a number of life-threatening reactions herself. She has been a tireless campaigner both with the Anaphlyaxis Campaign and through her own Allergy Action organisation.

Hazel investigates deaths and ‘near misses’ from food allergy, provides expert evidence and undertakes scientific, clinical and consumer research into why and how allergen avoidance may fail and how those at risk may be protected. She also supports and advises those at risk from severe food allergies and those who work with them including families, schools, food enforcement officers, local and national government, doctors, specialist nurses and dieticians.

In October 2018, Hazel completed a PhD – Food allergy: innovation in advocacy, research and training to support and protect those at risk at Kingston University, and has recently been appointed a Visiting Fellow in the School of Medicine at Southampton University

Ryan Panchoo – Borough 22

Ryan makes doughnuts, but not just any doughnuts. His are gluten and milk and soy and egg free. Ryan started making freefrom doughnuts for his own family back in 2011 when his wife and children were diagnosed as gluten dairy intolerant. Now he sells them from his site and through various local outlets. But he is a hero within the freefrom community because of the endless hours he has devoted to creating bespoke doughnuts for children who can eat as few as four ingredients.