Biochemist’s cake quest

18 Feb

Maria Michael is mother to a son who – like an increasing number of children his age – has multiple food allergies. These allergies can take many forms, from an intolerance of multiple food groups, e.g. dairy or seafood, to a life-threatening potential for food-induced anaphylactic shock.

Most mums would settle for the inevitability of preparing specified allergy-free food for her son for the rest of his childhood. Maria, however, is a Biochemical Engineer, so to her it seemed a relatively straightforward process to find an alternative solution.

She said: “My son has allergies to four or five food groups and the cakes I found looked different, so I just tried making him something.” She was keen to make her son’s cakes just as fun looking as the ones most parents could buy for their children. Once she’d created her cakes, her next step was to go into business for herself and start up a catering business for all occasions. The difference in Maria’s cakes is that they are free of eggs, dairy, nuts, soya and sugar. Past designs have included a hotdog, burger and a running shoe, but she is also producing more traditional cakes.

She added: “My vision is to have a universal cake which anyone can eat, whether you are a vegan, allergic to egg and dairy or allergic to nuts, and for it to taste the same as conventional cakes.”

Its inspirational to know that in these hard times, a noble idea can develop into such a lucrative business!


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