Sally Allister is Managing Director of GF Foods (York) Ltd - a family run business, based in the UK, that started out in 2004 following Sally's own experiences of living a gluten free lifestyle. A diagnosed coeliac, Sally understands the demand for high quality, great tasting products made without wheat and gluten. And now Feel Free, bought to you by GF Foods Ltd, has a whole range of gluten-free products available.
Over the last few years we have stumbled upon some amazing products and we are fast finding a list of favourites that never fail to 'make the grade' when it comes to quality produce. Now you can follow our series aimed at introducing some of our favourite producers. Today's top taste pick is 'sausage shaped' - and highlights one of our favourite producer, HECK.
Now is the time to take a closer look at what your supermarket has to offer in terms of individual and independent producers. A hugely popular Swedish nut-free range of mueslis and porridge from family-owned milling company FREBACO KVARN has been launched in the UK in 80 selected Tesco stores and online as part of the supermarket chain's Lifestyle Food Fair.
'Freefrom' food is currently the big success story of the food industry. While other sectors remain relatively flat, 'freefrom' continues to power ahead with growth rates of around 15% year on year and a projected turnover of over half billion pounds by 2017 in the UK alone. But why freefrom? What is 'freefrom' food? And why is it growing so fast? The answer is simple - the number of people needing or choosing to eat 'freefrom' is growing just as rapidly. We asked Michelle Berriedale-Johnson, director of the FreeFrom Food and FreeFrom Eating Out Awards, to expand on the 'freefrom' phenomenon.
December 13th 2014 marks the introduction of the Food Information Regulations (EU1169/2011) which is being introduced by the Food Standards Agency and DEFRA. These regulations bring together and update a series of existing regulations regarding nutrition and allergen ingredients information. We spoke to Liz Allan, founder of Allergy Aware Kitchen, to find out what advice she has for food business owners regarding the new regulations.
Over the last 50 years, winemaking has become ever more processed, controlled and unnatural. Blanket crop-spraying in vineyards, high levels of sulphites along with more than 50 other additives are added to 99.9% of the wines we drink and you'll find very few of these details mentioned on the labels. So why are we concerned what's in our food, but not our wine?
