Welcome to our latest newsletter.
Following our article last month about the divided opinions of experienced chefs regarding FreeFrom diners we wanted to focus on how starting at grass roots can help, such as making FreeFrom provision the norm for students starting their careers and using grass roots ingredients to cook from scratch
What’s in the news, checkout the shortlisted contenders for the Free From Food Awards which will be announced on the 26 April, Alex Gazzola has written an article for Food Matters looking at the hidden and rare food allergens which aren’t covered by the 14 major allergens.
Guest recipe this month is provided by Ella Stanley, blogger and photographer. A innovative Spinach Hummus recipe which will make an ideal starter or snack. We also have a Hot Cross Bun recipe from Lucy’s Friendly Foods – dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan.
Our FREE Fact Sheet this month covers celery and oral allergy syndrome. As well as celery being one of the many 14 allergens, it, like many raw fruits and vegetables can cause oral allergy syndrome.
Read the full newsletter, click here for all of the full stories outlined above as well to find out about our featured suppliers and venue this month, all of which specialise in providing high quality and tasty food for the FreeFrom diner.
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