Many people are still having a problem getting their heads around the 'new' regulations that came into force in January 2013 : that to be called 'gluten-free' a food must have under 20 parts per million (ppm) of gluten and to be called 'very low gluten' it must have under 100 …
FreeFrom Food
The byways of Belgium, the Freefrom Food Expo and the Sustainable Food Summit
So, our mini European marathon is nearly over… I am currently sitting in the fast train from Amsterdam to Brussels – hoping that it will make a better job of getting me to my destination than the local train I had booked to get me from Brussels to Amsterdam. (For anyone’s …
Do/Sourdough – with Andrew Whitley
Don't those loaves look divine? Can you not just smell that wonderful fresh bread aroma floating out of your screen? And they taste just as good as they look – because these are Andrew Whitley's sourdough loaves. No, not the supposed sourdough loaves that you can buy in every …
Egg wash!! How many allergens should you exclude?
I had scarcely pressed the 'go live' key on my last blog about allergen-free catering when the following email plopped into my in-box: Good morning Michelle, I am hoping that I can persuade you to help me in my battle to encourage chefs to stop putting eggs either in or …
Allergen-free catering – really quite simple once you put your mind to it…
I have spent much of the last week working on the entry forms for the FreeFrom Eating Out Awards which open at the end of this month – and it has really focused my mind on exactly what is involved for an eating-out establishment in going 'freefrom'. But while, at first glance, …