Allergy and intolerance
Article Type: Food facts From: Nutrition & Food Science, Volume 39, Issue 2.
An allergy and intolerance seminar was held on Wednesday 10th December Birmingham at The Hilton Metropole, NEC, Birmingham.
FreeFrom is a major category and fixture in its own right now with speciality suppliers as well as main brands involved including a number of retailer brands. All the technologies are represented in ambient, chilled and frozen.
Research shows that nearly half the population is aware that peanuts, cow's milk, wheat, soya, eggs, tree nuts and tomatoes plus quite a few other common ingredients might be making them or their friends and family feel off-colour or worse; and there's a huge opportunity to create FreeFrom products in nearly every food & drink format so that sensitive consumers can enjoy normal lives and won't feel left-out.
The event was runt in collaboration with Foods Matter, the UK's leading resource for information on this subject. Foods Matter also runs the annual FreeFrom awards. The Editor of Foods Matter, Michelle Berriedale-Johnson, who has written 20 books and broadcasts regularly on food allergy and intolerance chaired the day and selected a group of experts to bring us up-to-date on the subject.
