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E n i R a F m Free-from foods, once a niche market catering for those with allergies and intolerances, is now a culinary trend affecting both foodservice menus and supermarket shelves. As ever-
growing numbers opt for alternatives to carbohydrates, dairy, meat and wheat, could frozen lead the way in making free-from the new normal? Emma Scott investigates.
September / October 2019 | 25
