Trailblazers: Sustainable hummus, barista-style superfood tea & healthy noodles win innovation award

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Hummus made from surplus vegetables, barista-style rooibos tea with superfoods and gluten-free noodles with a difference have won the Trailblazers contest hosted William Reed Business Media’s Food Vision event.

The founders of three start-ups will be in London next week for Food Vision 2017 to maximise industry exposure and share their business journeys from concept to commercialisation.

The three start-up chiefs will will take part in an on-stage discussion with a panel of industry experts to pick their brains and their products.

ChicP

Hannah McCollum will be there to explain the journey that led her to found ChicP, a company that makes flavoured hummus using surplus – yet perfectly useable - vegetables rejected by supermarkets for aesthetic reasons.

Hummus is a versatile product so I wanted to create a brand of hummus that was delicious, but a healthier option than the other hummus available on the shelf, as well as being sustainable by using surplus vegetables,” she told us.

The dips come in five flavours, including banana and cocoa; beetroot, horseradish and sage; and carrot, ginger and turmeric.

Besso tea

Kostja Klabjan, the CEO of Besso, will be presenting the inspiration behind his product, a blend of Rooibos teas flavoured with superfoods. Besso’s  Himalayan Detox tea contains goji berries while Natural Boost has dried guarana beans to give a slow release of energy and acai fruit that are rich in antioxidants.

“For years, tea drinkers have felt short-changed, paying the same price as a barista coffee for what is just a teabag in some water, something they could easily make themselves,” says the firm.

Besso offers consumers four principal brewing styles with each one using the patented Besso handle which it says results in a hand-crafted, barista-style tea.

Mr Lee's Noodles

McCollum and Klabjan will be joined on stage by Damien Lee, the founder and CEO of Mr Lee’s Noodles.

Lee will be presenting his gluten-free instant cup noodles made using freeze-dried ingredients. Unlike other noodle cups, which dehydrate most of the ingredients leaving the product flavourless and bland, freeze-drying retains a maximum of flavour.

The noodles are certified by the UK’s Coeliac association and are low in salt, sugar and saturated fats.

Currently supplying hotels, airlines, contract caterers, staff restaurants and events, Me Lee's is planning to expand to retail outlets.

Sitting on the industry panel to ask the three start-up founders about their inspirations, successes and challenges, will be operations director of Atlantic Lab Clemens Walter; innovator at Ideas 2 Launch and co-founder of Tg green teas Sophia Nadur and Alessio D’Antino, co-founder and CEO of Crowdfooding.

Food Vision 2017

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