2_9_ScanMag_72_Jan_2015_Text_Q10_Scan Magazine 1 09/01/2015 22:50 Page 103
Scan Magazine | Business Profile | Rawbite
which helps us in producing probably the tastiest protein bar ever,” explains Fullerton. With that end result the long wait for
durance-demanding fields but also in the cinemas of the Danish capital. In some the bar even outsells regular chocolate bars.
the new protein bar was well worth it. “We have to feel that it is the most amazing product in the world and really love it before we launch a new Rawbite. For us, it’s about natural and tasty food, but most importantly it’s about enjoying life and every bite of it.”
Simple, honest and healthy The philosophy behind Rawbite is simple, or as the founders prefer to call it, “raw”. The ambition was plainly to create a simple, honest and healthy product. But the fact that the idea was uncomplicated did not mean that its execution was. Ensuring that the natural ingredients remained fresh without adding preservatives took a lot of testing and designing. “Because we wanted to use the ingredients fresh, not boiled or cooked beyond recognition, we had to work with some of the best researchers within natural food preservation,” explains Fullerton. Combining simple philosophy and advanced packaging technology allowed the founders to reach their goal: all variations of Rawbite contain only natural ingredients, but at the same time, the bar is handy and easy to bring along. “Rawbite is great when you feel peckish; you can have
For more information, please visit: rawbite.eu
it in your sports bag, the car or include it in your lunch box,” says Fullerton. Latest news With the bar’s growing success a desire to expand the selection with a protein bar arose. The process of creating the protein bar took one year in order to find a way to achieve a great taste without adding artificial flavouring and large amounts of sweeteners. This had not previously been possible with the use of conventional protein powders. “Eventually, we found our natural and organic protein sources,
ABOVE: Rawbite fouders (from left to right) Morten Fullerton, Nikolaj Lehmann and Rolf Nolsøe Bau.
Issue 72 | January 2015 | 103