Growing free-from market creating employment and opening up a rapidly expanding food sector
Who does not remember the days when gluten-free bread fell apart in your hands as soon as you tried to butter it; when gluten-free pasta went soggy in the saucepan, and when nobody had even heard of a gluten-free pizza, birthday cake or beer?
It’s not so long ago that free from foods were perceived by most consumers as medicinal-type products for people who had conditions such as coeliac disease, food intolerances or allergies.
