Free-from specialists Nomo extend winning streak with latest chocolate line
The Nomo team marks gaining its latest industry accolade for its Free-From series. Pic: Nomo
British plant-based brand chocolate brand, Nomo, is in celebratory mood after gaining a gold accolade at the Free From Food Awards for tis Toasted Coconut bar series, writes Neill Barston.
The range, which is produced by Kinnerton, follows in a strong line of confectionery from the business catering for the vegan market, which has continued to grow within the region, despite notable recent economic headwinds.
The company unveiled latest series in April, and reportedly quickly found its feet with consumers, earning recognition for its combination of creamy chocolate and toasted coconut flakes.
As the business added, the award marks an early milestone for the new product and reinforces the brand’s reputation for delivering innovative free-from chocolate that doesn’t compromise on taste.
Designed as a richer take on a classic coconut chocolate bar, Toasted Coconut pairs NOMO’s signature creamy chocolate with toasted coconut flakes, creating a deeper flavour and more textured bite, as well as being freem from dairy, gluten, eggs or nuts.
This latest win follows a successful start to the year for the brand. Earlier in 2026, NOMO secured eleven accolades at the Free From Easter Awards, including multiple Gold awards across its Easter egg, confectionery and gifting ranges.
Commenting on the award-winning product, judges praised the bar’s flavour, texture and accessibility. Cressida Langlands, CEO of the Free From Food Awards, said the bar had a “Really delicious coconutty crunch with a slight salty tang and a lovely combination of soft interior with the bite of the creamy chocolate shell.”
Tara Stevens, Senior Brand Manager at NOMO, welcomed its latest success, which further cements its growing market position.
She said: “We’re delighted to see Toasted Coconut recognised so soon after launch. We knew there was an opportunity to bring something new to coconut lovers by creating a richer flavour and more indulgent texture, so it’s incredibly rewarding to see that resonate with the Free From Food Awards judges.”
