While multiple-allergen-free foods are coming to market thick and fast, gluten-free remains by far the most sought after. This seminar looks at how gluten-free has led the way and where it is going in foodservice and retail over 2017 and beyond.​

Chair:  Simon Hazlett, Head of Product Sourcing, Genius Gluten Free

15.00 – 15.20 

Free-from packaging: bridging the gap between divergent consumer needs 

Claire Rutherford, Head of Cooking & Baking Product Business Unit, Symington's

15.20 – 15.40

Case study: Impulse buying – smarter options for snacks on the go

Gary Smith, Global CEO, Bounce Foods

15.40 – 16.00

Free-From trends and the development of own label products

Alison Rhodes, Head of Own Brand, Ocado

Back to Free-from, allergy and intolerance

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