Development of an exceptional product:

• • Freedom Confectionery had been in research and development for 10 years and finally came into product in 2013 in both the business to business (B2B) and business to consumers (B2C) sectors.
  • We believe we are the World’s Only Inclusive Marshmallow – Leaving Nobody Out!
  • We work tirelessly to ensure our products are 14 allergy free-from. We believe we are the only Mallow company in the world to achieve this. We go the extra mile with rigorous testing, including our regular Quality Assurance Procedures and Hazard Analysis Critical Control Points (HACCP). We have been recognized and received accolades in the Free From Awards.
  • We do not produce any non-vegan mallows, which also reduces any possibilities of cross contamination.
  • Tried, tested and loved by the world’s largest household names since January 2013.
  • Trustworthiness – We produce already for Asda, Co-op, Tesco, Krispy Kreme, Dunkin Donuts, CSM, McDonalds, Weetabix etc, meaning our product has been through many testing processes ensuring it is not only safe but a mallowlicious product in taste and texture that is extremely versatile as an inclusion or decoration.
  • 5,000 stores in the UK; exporting to 15 Countries.
  • The shelf life of Freedom Mallows is 12 months, Freedom Mallows have excellent New Product Development opportunities and are able to supply large scale volumes.
  • Freedom Mallows are produced in a British Retail Consortium (BRC) Accredited factory.
  • It is important to note our product cannot be compared to a gelatin marshmallow. This is due to our specialist multi part process of our mallow production and the quality of our ingredient deck.
  • Our product is extremely versatile due to our unique selling points (USPs) and the way the product behaves at various scales of production through various cooking processes and it’s ability, time and time again, to pass industry experimental tests making it extremely successful as a food inclusion and decoration. Click here to see the various sizes and applications.
  • Our mallows have been put through their paces by some of the biggest names in the industry; including shelf life testing – 250g, 500g and 1kg bags being opened time after time to simulate real life conditions in a quick service restaurant (QSR) for example.
  • Clear and open communication is key in our effort to be fully transparent. On our product packaging we have clear icons and images making the allergens available to view as well as by checking the ingredient list where they are listed in bold
  • On our USP development we are searching hard for a facility that will enable us to also claim our chocolate coated Mallow range is Nut Free, just like our un-coated Mallow range is.
  • We consistently innovate with new products and product ranges, enhancing choice and mallow experiences for our customers.
  • There are no restrictions on growing and cultivating the core ingredients of our Mallows and they are not exposed to volatile gelatin prices, swine flu or BSE (mad cow disease).
  • We are Vegan Society Certified.
  • We are au fait with World Firsts – Freedom Confectionery’s owners and managers were the majority (95%) former owners of F T F Sweets Ltd that traded as Goody Good Stuff. Goody Good Stuff was the World’s First Gelatin Free Gummy Sweet.
  • Our management team are pioneers and innovators and have been active in the Free From World since 2008 – years before Vegan became “trendy”.

Our Commitments:

• • Credibility
  • Originality
  • Authenticity
  • Trustworthiness
  • Cleanliness
  • Safety
  • Taste/Yumminess
  • Allergy Friendly

The Industry Facts & Stats:

• Global vegan and vegetarian industry valued at $51Bn in 2018.
• Global Halal Food Market is expected to Reach $2.9 Trillion by 2024, worth $1.6 trillion in 2018, a 20% rise.
• Global Kosher Market is expected to reach 60Bn by 2025, with a 11.6% rise from 2017.
• Free From Market is Forecast $337.85Bn by 2025.
• Gluten Free Food Projected $6.43Bn by 2025.
• 72% of the US go gluten free despite not having Celiac disease.
• 65% of the human population have a reduced ability to digest lactose after infancy.
• Soy is the 8th Most Common Allergy, inducing reactions in children and adults.