Couple's cinnamon nut crunch wins national award

Stroud News and Journal: Owner of Primal Joy Foods, Sarah Mace, at home in her kitchen making her award-winning cinnamon nut crunch – which has been named the winner of the breakfast category at the 2014 FreeFrom Food Awards. Picture by TammyLynn.co.uk Owner of Primal Joy Foods, Sarah Mace, at home in her kitchen making her award-winning cinnamon nut crunch – which has been named the winner of the breakfast category at the 2014 FreeFrom Food Awards. Picture by TammyLynn.co.uk

THE owners of a nutritious food company are celebrating after becoming the first business to win the breakfast category at the 2014 FreeFrom Food Awards.

Sarah and Justin Mace, who launched their company Primal Joy Foods in October, were delighted upon hearing the news that their cinnamon nut crunch had come top in the breakfast category – a brand new group for this year’s awards.

With the ‘freefrom’ market now estimated at over £385million, the awards attracted more than 350 entries – a record number.

The awards celebrate innovative, great tasting food that is free from one or more of the allergens wheat, gluten, dairy, eggs, nuts, soya and sulphites, which those with allergies and food intolerances must avoid.

Sarah Mace, who started the Stonehouse-based company alongside her husband, said: “We were absolutely thrilled to win the award.

“It is an honour to have the approval and recognition from the ‘freefrom’ food industry experts, beating off competition from large producers and national manufacturers.

“Our award-winning cinnamon nut crunch is made from a mix of seeds, nuts, coconut oil and the finest Ceylon cinnamon.”

Sarah launched Primal Joy Foods from the kitchen of her home at Wycliffe College in Stonehouse, where she and her husband Justin, who is head of biology at the school, are house parents to 55 boarding boys.

“I was becoming increasingly concerned about nutrition and where ingredients are sourced ,” said Sarah.

“So many people have dietary intolerances and I was determined to make delicious ‘freefrom’ products which could be enjoyed for their taste and nutritional value.”

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