___________________________________________________________________________________________________ Mindful
Chef
“ Our biggest priority for the future is for us to become a true health partner for our customers and to have a more holistic impact on how they live a balanced lifestyle. We’ re also really trying to reduce our usage of any unnecessary preservatives or additives. We’ re already incredibly clean; less than two percent of our ingredients use any sort of additives and, where they do, it’ s for the purpose of shelf life, but we’ re still trying to reduce those further,” Jesse affirms.“ This year, we also launched‘ health badging’ on our recipes, labelling those that are high fiber, high protein, low fat, etc. By 2026, we’ re aiming to make those even more prominent on our website to make it easier for our customers with health goals to choose exactly what they’ re looking for.
“ In the longer term, we’ d like to become more of a household name outside of the recipe box,” Jesse concludes.“ We’ d like to take our ethos of good, sustainable food and bring that to the retail market, perhaps in our own range of sauces or dressings. It would also be super exciting to tap into breakfast, lunch and weekend foods. Whatever we do, we need to ensure that we’ re living up to our customers’ expectations above all else.” ■
www. mindfulchef. com
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