Free-from

The removal of ingredients that may pose a health issue to some consumers or are perceived as unhealthy by many consumers is driving changes throughout the market for food and beverages.

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Ingredients to please the allergen-free ‘community’
By Jeff Gelski
Documentation may prove as crucial as finding the right alternatives for soy, nuts, dairy or eggs.
Slideshow: Lactose-free dairy may keep dairy in the diet
By Donna Berry
Research shows that consumers with lactose intolerance can actually tolerate small doses of fluid milk.
In the eye of the free-from storm
By Donna Berry
The list of claims made on labels is extensive and growing each year.