Success for The Lab Pizza at FreeFrom Food Awards 2014!
The Lab is delighted to announce that our Genovese has highly commended in the Pizza and Pasta Category at the prestigious FreeFrom Food Awards 2014. The awards celebrate the best foods on the market that are free from one of the ingredients (including wheat, gluten, dairy, eggs, yeast, nuts and soya) that trouble so many food allergy and intolerance sufferers.
The freefrom market is now estimated at over £385m and a record number of products – more than 350 were entered into this year’s FreeFrom Food Awards. Each product was tested by a panel of expert judges earlier this year, with the winners announced at the Awards ceremony in London last night.
Michelle Berriedale-Johnson, who launched the awards in 2008, said “The quality, and number, of products entered this year was higher than ever which made judging extremely exciting. The freefrom industry has come a long way since we first launched the awards and that was evident from the choice of innovative and great tasting foods we got to judge this year. We’d like to congratulate The Lab Pizza and all the winners and runners up.”
Lab pizza gluten free range are certified as healthy and high fibre with added prebiotic and GanedenBC30® Cultures (“beneficial bacteria”) by three independent laboratories. In addition pizzas contain no additive and preservatives.
The FreeFrom Food Awards have been instrumental in driving new product development and improving the quality and choice of freefrom foods that are available, and the products on the list this year highlight this success. Judging was therefore incredibly difficult but at the same time incredibly satisfying too. The judging panel comprised: manufacturers, chefs and cookery writers; dietitians and nutritionists; coeliacs and allergy sufferers, as well as freefrom and gluten-free bloggers. Between them, the judges tasted products from 16 categories including a number of new ones for 2014 such as breakfast and after dinner foods.
You can download the full press release as a PDF here