Chocolate Choices – what’s out there for Vegans?

Everyone loves chocolate, and what’s not to love? But what are the best chocolate options for vegans? We’ve picked some of our favourite brands and given you the low-down on … Continue Reading →

Get excited! Nut-free peanut butter

If it looks like peanut butter, smells like peanut butter and tastes like peanut butter… Then it must be peanut butter, right? Nope. Not when it’s made from toasted soya, … Continue Reading →

The ‘free from’ times, they are a changing… for the better!

Everyone’s getting excited about this year’s Allergy & Free From Show this May. It’s the biggest event yet for everyone affected by an allergy or intolerance with the latest products, … Continue Reading →

The 2012 FreeFrom Food Awards shortlist is out

If you’re gluten free or dairy free, vegan or avoiding yeast take note the FreeFrom Food Awards judging panels have chosen just under 170 freefrom foods to go on the … Continue Reading →

Alternatives to milk

Possibly 75% of people around the world are lactose intolerant – which might go some way to explaining why there are so many alternatives to milk. But there are numerous … Continue Reading →

World’s first organic and ambient Tofu

The good news about fresh tofu is that it tastes better than the processed, packaged, soya alternative – it is delicious, white and smooth and firm. The bad news is … Continue Reading →

Tofu Recipes

Tofu is manufactured from soya beans. The beans are ground into an emulsion, then curdled with salt or a mild acid. The very mild flavour characteristic of tofu makes it … Continue Reading →

The Redwood Wholefood Company Ltd.

Founded in the early 90’s Redwood is an award winning family business, manufacturing delicious vegetarian and vegan foods. Values People Healthy, natural and functional ingredients that taste delicious. Environment Manufacturing … Continue Reading →

Textured Soya Protein

TVP is processed from the soya bean which has the highest protein content of all pulses. As such, it is an exceptionally good source of protein; whilst being low in … Continue Reading →

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