Checking labels, asking about dishes when eating out, and then checking labels again: this is the reality for thousands of Irish people – and lasts long after Coeliac Awareness Week.

There were a plethora of initiatives launched to make daily life easier throughout the year for consumers – including the Gluten-Free Promise, which called on supermarkets to commit to stocking eight gluten-free staples in store.

Increased choice of gluten-free products makes a huge difference to so many people, not just those who are coeliac but also those with gluten intolerance.

Emma Clarke Conway – who was a baby when she was diagnosed with coeliac disease – said growing up, the only place she could get a packet of gluten-free biscuits was at the chemist.

Fast forward 20 years, and now supermarkets have an entire section dedicated to gluten-free products.

However, it’s not just about the quantity of ingredients, its quality. Unfortunately, though as gluten is often the glue that binds baking products together, getting the recipe just right can mean that those opting for gluten-free have to weed out the good from the bad before finding a gluten-free product that is just right.

recognising excellence

Last week, though, the second Free From Awards announced their winners, an essential indicator that doesn’t just help those who need to follow a gluten-free diet. Products free from dairy, wheat and the other 14 allergens that limit consumers’ diets were all under inspection across 44 categories and 101 brands.

In fact, over 14 days, a total of 583 products were put under scrutiny of the judges. It’s also worth noting that the judges didn’t just consist of those with dietary requirements. Many of the judges had no dietary issues and so from-free products were really put to the test and also criticised in light of how their quality stands up compared to standard products.

So who stood up against the rest? A rather unusual product, the Be Free Sweet Potato wrap came up trumps as the overall product of the year. While the overall product range of the year – the one that had a selection of quality products across the board – was Tesco with their Tesco Free From range.

Innovation was a key factor for the judges, and they wanted to see a range of products that really was offering something different to consumers.

Dr Coy’s nutritional chocolate range was highlighted – and gone are the days where coeliacs are only restricted to spirits when they want a drink at the weekend. The craft beer market is now opening to them with the 9 White Deer beer range for Cork: a quality beer, regardless of the fact that it is gluten-free. In the beer category, this company walked away with a gold, silver and merit badge on three of their products.

The Foods of Athenry – the Galway-based company which dedicated an entire bakery to producing gluten-free products – also fared well, with a gold star for their lemon and poppyseed cookie in the biscuit range as well as a bronze for their rocky road.

Winners may display the relevant badge on their packaging, which helps consumers wading through the extensive free-from sections of stores to discern which products are best.

Categories are diverse, from pasta to ready meals, cakes to crisps and bread products to breakfast cereals.

great boost for producers

“It was a great boost that our gluten-free profiteroles won the product of the year award in 2016. Since winning the awards, we have received great interest from consumers and buyers. Having a winning product really helps to break into these areas,” says Colum McLornan, director of Rule of Crumb.

John Burke: “We are amazed at the excellence of the products that have come this year. The awards were established to promote quality, to seek out diversity, to encourage manufacturers to bring new products to the market place. The free-from market is advancing, and we’re keen to see this continuing in the future,” says Burke.

“As a coeliac of 44 years, I am thrilled to witness these changes – we’ve come a long way since unpalatable bread and plain dinners – it’s very satisfying to see the market evolve and to acknowledge those contributing to it.” CL