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Free-from food manufacture and manufacturers
For RESEARCH REPORTS click here.
Additives:
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.
Articles in this section cover free-from foods. Please read the thumbnails below and click on the title to open the article. For a printable version of each article, use Safari 5 (available as a free download) and click on the Reader icon in the address box.
Xanthan gum – could it be a problem for food allergics and coeliacs? 05/12
Could there be potential for potato protein in the baking of gluten-free bread? 03/12
Leatherhead Food Research report - Food Allergies and Intolerances: Consumer Perceptions and Market Opportunities for 'Free From' Foods. Further comment in Food Manufacture magazine. 02/12
Long article in the NYTimes about the rise in both coeliac disease and the availabilty of mainstream gluten-free food. 11/11
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. 10/11
Interesting piece in the LA Times about how fast food restaurants are become allergy conscious. 10/11
Food and Drink Innovation Network FreeFrom seminar. Michelle Berriedale-Johnson – overview from the chair 09/11
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. 08/11
Congratulations to the Cake Crusader who has just won a Small Business Sunday award on Twitter!
07/11
Consumer misconceptions about allergen labelling – 06/11
New FSA guidelines on gluten free for caterers – 05/11
FreeFrom foods, allergy and intolerance – trend briefing from Mintel, March 2011. Alex Gazzola made some brief notes. 03/11
FreeFrom escapes from the ghetto – Simon Wright of Organic and Fair Plus.
02/11
FreeFrom Foods 2011 – an overview. Michelle Berriedale-Johnson
02/11
Results of Grasp Business Development's survey of customer awareness of gluten-free brands
01/11
From Cheesey Wotsits to coconut macaroons… The Mrs Crimble’s story…
06/10
Japanese research institute develops gluten-free method for baking rice flour bread
06/10
Researchers at Teagasc Food Research in Ireland are using buckwheat, quinoa and amaranth to replace wheat in gluten-free breads. 05/10
Finnish group aims to improve flavour of gluten-free bread by adding de-glutenised rye flour
04/10
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. 05/10
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
03/10
Development of celiac-friendly wheat
03/10
Caterers being held to account in allergic reaction cases.
02/10
Allergen control standards for the food industry
02/10
Managing allergy in the food chain – Frances Dale reports on an industry conference. 02/10
A review of Sainsbury's role in the development of freefrom and an assessment of their current re-launch.
01/10
Symptoms of additive/flavouring intolerance - from the Association of German Dermatologists - 2010
How about a toffee-fired rocket or a chocolate-powered racing car?...
10/
09
Seed Stacked and the VAT man - how daft can the law get?...
October 2009
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
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NB Information on this site is not a substitute for medical advice and no liability can be assumed for its use.
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