Free From Foods

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 19 March 2012

⏱️ 29 minutes

🔗️ Recording | iTunes | RSS

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Summary

There's been a huge growth in the range of 'free from' foods over the last decade. Sheila Dillon asks whether this is due to more people being diagnosed with food allergies, or whether retailers and manufacturers are finding their own ways to grow consumer interest in dairy and gluten free foods.

Producer: Maggie Ayre.

Transcript

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0:00.0	You don't need us to tell you there's a general election coming.
0:04.6	So what does it mean for you?
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0:23.0	Join me, Laura Kunsberg, Adam Fleming, Chris Mason and Patty O'Connell for our daily podcast.
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0:48.9	And now, enjoy the podcast.
0:52.2	These are dehydrated kale chips.
0:55.0	Good grief.
0:57.0	Cheezy purple corn.
0:58.0	Where's the cheesy?
0:59.0	Cheezy, interestingly, is not cheese.
1:02.0	It's yeasty try one and I like these dairy free
1:06.7	wheat free soy free sugar free
1:08.7	pretty good it is really becoming more of a lifestyle option for many people. I think we're typically looking at consumers that are increasingly self-diagnosing and trying to alter their diet, but there's also a wider band of consumers that really believe that free from foods
	...

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