Free-from food manufacture and manufacturers
Articles in this section cover free-from foods. Please read the thumbnails below and click on the title to open the article.
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DNA screening could enable highly sensitive quantifiable analysis of animal, plant, and microbial substances present in foodstuffs. March 2013
FoodDrinkEurope launches guidance on Food Allergen Management for food manufacturers.
The guidance of its kind sets out general principles for the managemnt of specific pre-prepacked foods causing allergy/intolerances and provides information on good practice in risk management of allergenic foods for producers. February 2013
Interesting blog on how different gluten-free brands approach their marketing. January 2013
'FreeFrom' associated with 'natural', ' fresh', 'additive free' and higher quality – according to a survey by the teh European Food Information Council (EUFIC), a non-profit, Brussels-based organisation. November 2012
Suggestions for running an allergy-friendly restaurant from the Inaugural Food Allergy conference for Restaurateurs in Boston in October 2012.
Problems with allergen labelling – Regulations governing allergen/ingredient labelling on retail or pre-packed foods has been in place for some years but implementation is still far from perfect. New regulations are to be introduced for food sold loose or through the food service sector in 2014, but are unlikely to provide that much more security for the food allergic consumer. November 2012
At the FDIN FreeFrom Seminar in September (2012) Sonia Miguel from RSSL gave a brief run down on what you need to do to make sure you can manufacture successfully allergen free. October 2012
Allergen labelling applied inconsistently and incorrectly across Irish 'freefrom' market – report in the Irish Independent - September 2010
Mintel projects a rosy future for FreeFrom – September 2012
The Coeliac View. Sue Cane, a coeliac of five year's standing, gives freefrom manufacturers an overview of what living as a coeliac is like. September 2012
The manufacturing difficulties of producing gluten-free bread – from Bakery Performance September 2012
Hazelnuts – a new ingredient for formula milk for pre-term babies. Hazelnuts could provide the fatty acids normally available through breast milk, but which have not yet appeared in the breast-milk of mothers of pre-term infants – but could this be an issue in families with a history of nut allergy?May 2012
The Allergy+FreeFrom Show 2012 – Cressida Langlands reports
The Center for Science in the Public Interest has an excellent directory of food additives with explanations of what they are and a safety rating.
Alex Gazzola investigates the additives/ingredients used in freefrom food and whether we should be concerned about them.
US FDA finally sets out to tackle food labelling, including much delayed thresholds (first proposed in 2007) for gluten-free food. 03/12
Xanthan gum – could it be a problem for food allergics and coeliacs? May 2012
Could there be potential for potato protein in the baking of gluten-free bread? March 2012
Long article in the NYTimes about the rise in both coeliac disease and the availabilty of mainstream gluten-free food. November 2011
Very long but fascinting article in Chemical & Engineering News about the ingredients/additives used to replicate texture in low fat, low sugar and freefrom foods. October 2011
Interesting piece in the LA Times about how fast food restaurants are become allergy conscious. October 2011
Food and Drink Innovation Network FreeFrom seminar. Michelle Berriedale-Johnson – overview from the chair September 2011
FreeFrom catering and food service – a growing market. An interesting article in CatererSearch.com highlighting the growing opportunities for restaurants offering a gluten-free or freefrom menu.August 2011
FreeFrom foods, allergy and intolerance – trend briefing from Mintel, March 2011. Alex Gazzola made some brief notes. March 2011
FreeFrom Foods 2011 – an overview. Michelle Berriedale-Johnson
Researchers at Teagasc Food Research in Ireland are using buckwheat, quinoa and amaranth to replace wheat in gluten-free breads. May 2010
Turning oats into successful bread flour - as part of the EU HEALTHGRAIN project , researchers at the University of Cork in Ireland and the Technical Research Centre in Finland have been investigating how oats could be developed into viable bread flour. April 2010
Click here for an overview of the HEALTHGRAIN project.
Interesting article in the Daily Telegraph (3rd May) about Nutrition Point and the growth of the freefrom industry.
The FreeFromFood Awards 2010 – the party...
Alex Gazzola's whimsical report from this year's FreeFrom Food Awards presentations and party.
The sodium dilemma – and a possible solution
In the 1990s, using the government's own figures, David Thomas compared the nutritional content of common British foods in 1940 with that of a similar foods in 1991. He was so shocked by what he found that he started to search for a way to replace the minerals with which our food was no longer providing us. His search took him to the Great Salt Lakes of Utah. Now, ten years later, his concern is with salt consumption... 04/10
Global surge in gluten-free food – report from the Innova Database
Development of celiac-friendly wheat
Allergen control standards for the food industry
Managing allergy in the food chain – Frances Dale reports on an industry conference. Febuary 2010
A review of Sainsbury's role in the development of freefrom and an assessment of their current re-launch.
Symptoms of additive/flavouring intolerance - from the Association of German Dermatologists - 2010
Seed Stacked and the VAT man - how daft can the law get?...
Management of Food Allergens – edited by Jaqueline Coutts and Richard Fielder – published by Wiley – 2009
Sweet Sensations: Enter the chocolatey world of Liz Bygrave and discover some interesting desserts and ingredients that can be consumed by people with diabetes and candida, without fear OR guilt! Cressida Boyd 2008
Faking the flavour: investigating the myriad flavourings used in modern food, and what we really know about them all – Ian Tokelove 2008
‘Free-from’ – what does it really mean? Examining what we assume about foods labelled ‘free-from’ and how careful we really need to be – Sarah Merson 2008
Doves Farm: introducing the UK’s most successful miller of specialist and gluten-free flours – Michelle Berriedale-Johnson 2007
Cooking with Coconut Flour: Introducing coconut flour as an alternative to wheat flour – Anne Johns 2007
Dairy-free ‘ice-cream’ tasting: A run down on ice creams available to dairy intolerants and allergics – Michelle Berriedale-Johnson 2007
Glu-2-Go gluten-free batter: Charting the origin and successes of Britain’s first gluten-free fish and chip shop, the brainchild of Susan Ord who is allergic to fish! – Frances Dale 2006
Allergy labelling and farewell to the 25% rule: a report on the new EU food labelling regulations, and the difference they will make to allergy sufferers – Michelle Berriedale-Johnson 2005
HACCP and allergy: introducing HACCP and how the safety management system can be used to control allergens – Frances Dale 2005
Bell’s of Lazonby: how this prestigious free-from bakery came into being – Michelle Berriedale-Johnson 2004
Honeybuns – keeping the gluten out of cookies: describing the protocols that can be set up in free-from manufacturing to minimise the risk of contamination – Emma Goss Custard 2004
First Published in 2004
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