Fledgling healthy snack food producer Primal Joy Foods has won a national award to find the best ‘free from’ foods in the UK.
Its Cinnamon Nut Crunch was declared the winner of the breakfast category at the prestigious FreeFrom Food Awards 2014 which attracted 350 entries from producers of foods which are free from ingredients such as wheat, gluten, dairy, eggs, yeast, nuts and soya.
Sarah Mace, founder of Stonehouse-based Primal Joy Foods, said: “We were absolutely thrilled to win a FreeFrom Food Award – it is an honour to have the approval and recognition from ‘free from’ food industry experts, beating off competition from large producers and national manufacturers.
“Our award-winning Cinnamon Nut Crunch is made from a mix of seeds, nuts, coconut oil and the finest Ceylon cinnamon. All our products are free from gluten, grain, dairy and refined sugar, making them ideal for people with food allergies and intolerances as well as those with auto immune and inflammatory illnesses such as Coeliac disease, Crohns and Colitis.”
Former local government officer Sarah launched Primal Joy Foods last autumn from the kitchen of her home at Wycliffe College school in Stonehouse, where she and her husband Justin Mace, head of biology, are House Parents to 55 boarding boys – as well as looking after their own two young children.
Sarah said: “I was becoming become increasingly concerned about nutrition and where ingredients are sourced from since becoming a parent myself, and after training as a reflexologist.
“I realised our health, energy and vitality were actually being sapped by what we had thought were healthy eating habits – so we turned to more natural foods and saw the benefits almost immediately.
“So many people have dietary intolerances which makes it difficult to enjoy healthy food; I was determined to make delicious ‘free from’ products which could be enjoyed for their taste and nutritional value.”
The ‘free from’ market is now estimated at over £385 million and the FreeFrom Food Awards have been instrumental in driving new product development and improving the quality and choice of ‘free from’ foods that are available.
Judges at the national awards included manufacturers, chefs and cookery writers, dieticians and nutritionists, coeliacs and allergy sufferers.