What are your sustainable priorities for it?
In the fighting food waste, we want to inspire people to value food, and view it as a precious resource. It’s part of the reason we’re called Rubies In The Rubble; we extend the life span of fruit and veg like tomatoes, bananas, onions and pears by using natural preservatives (sugars and vinegars), which result in great tasting, flavour packed condiments.
We want to become the household name as the sustainable condiment brand of choice. There isn’t a brand as strong as ours in the market, and we want to prove that food brands can be ‘conscious’ as well as commercial.
In the fighting food waste, we want to inspire people to value food, and view it as a precious resource.
Currently, for every 100kg of product we sell, we save 9,499 tomatoes, 2,171 onions, 1111 apples, and hundreds of bananas and pears and cucumbers from going to waste.
But we’ve still got a long way to go; 7 million tonnes of food that is intended for consumption is wasted each year (and in the UK up to 40% of produce from farms can be wasted), and so we want to scale up and make sure that where we can, this surplus produce is being made in to award winning, delicious condiments.
How has your eco strategy developed as you have grown?
Our strategy is simple; become the market leader in sustainable sauces.
Being recognised for taste is as important to us as being recognised for sustainability, so we make sure that whenever we create a new recipe or launch a new product, we don’t compromise on the flavour factor.
Last year we launched our first ever vegan mayonnaise, which as you can imagine, was a challenge being that the primary ingredient in mayonnaise is usually egg. So we worked hard to find a suitable replacement, and work closely with a hummus factory in Wales to source surplus Aquafaba (a fancy word that literally translates to mean ‘bean water’), which we whip up into a product that has the same consistency that consumers have come to expect from this popular condiment.
Last year we also cracked the recipe for our first ever ketchup (it was a busy year). We know that consumers quite like the sweetness they get from a standard ketchup, but when the food industry is looking to cut back on its sugar content, we were faced with the challenge of launching a product that could compete with the market leader, but with much less sugar. It wasn’t easy, but we’ve done it; using rescued pears for that tasty sweetness, with 50% less refined sugar than other leading brands. This means that for every 100kg of product we sell, we save 45.kg of pears, and this is the equivalent of 17.5kg of CO2E.