The food we eat can have a large impact on our health, and different people have different needs and sensitivities.
So we think it’s only fair that you know exactly what goes into our bars, and why.
And unlike a lot of other food businesses, we’ll tell you about all our ingredients, not just the really healthy or trendy ones! If you don’t think we’re being transparent enough, please let us know.


We go into a bit of detail here, so please scroll down to the bottom if you just want to see a clear summary!




When we set out to develop a veg-based snack bar several years ago we wanted to get as much veg as possible into it, using as few other ingredients as possible and with no added sugar or artificial ingredients. As time went by and our understanding of nutrition increased, we also wanted to use as many whole foods as possible (find out why here). And whilst we didn’t rule out adding some fruit, we clearly wanted veg to be the main player.


Some of that has been quite easy, but the rest of it has been quite tough!


The main problem we had is that veg are much lower in sugar than fruit, and sugar’s a great preservative. So the high sugar content of dried fruit-based bars enables them to naturally have both a good texture and a long shelf-life. Swapping dried veg for the dried fruit just doesn’t work though, so we need to add extra ingredients to make the veg-based bar concept work.


After lots of trial and error we found a whole food, plant-based ingredient that enabled us to achieve both a good texture (binding the veg together and providing a good mouthfeel) and a long shelf-life. Made from algae, it’s called whole algal flour and is really quite special. Just after our initial launch, however, the sole manufacturer of it hit difficulties, and the product hasn’t been available since. So it was back to the drawing board again…


After lots more trial and error we found that a combination of tapioca starch and rapeseed oil worked as a replacement for the whole algal flour, and that’s what we use today, along with some vegetable glycerine. You can read more about these ingredients below, but in short, whilst they’re not whole foods or completely natural, they’re not chemically modified or artificial (so can be called “natural”). They’re also used in lots of other healthier food products. We’d rather use whole foods instead, but we don’t think it’s possible at the moment. And we think that relaxing our ideals here is a small price to pay to create a bar that makes it much easier and more enjoyable for people to eat more whole veg!


All our bars contain dried vegetables, tapioca starch, rapeseed oil, vegetable glycerine and a range of flavourings, as detailed below.




Veg are the main ingredient in all our bars, and that will always be the case. The current range contain c50-70% dried veg. Please note that we only use small granules of whole veg, not purees or juices – find out why that’s important here.


They’re packed with good carbs, fibre, vitamins, minerals and a whole range of other beneficial things like antioxidants. In short, they’re nutritional powerhouses. So it’s no wonder that we’re advised to eat at least five portions a day (alongside fruit). You can find out a lot more about why veg are great here.


Over time we hope to use as wide a variety of veg as possible in our bars, although not all of them work well in this format. For now we’re using carrots, tomatoes, peppers and broccoli.




Carrots are probably most well-known as being a very good source of vitamin A, which is known to help keep your eyes, immune system and skin healthy. They don’t actually contain the vitamin itself, but beta-carotene, a phtyochemical that the body turns into vitamin A.


They’re also a particularly good source of vitamins C, K, B6 and B9, and the mineral potassium. All of these have a wide variety of health benefits, such as being good for our bones, nervous system and blood.




Tomatoes share a lot of the same vitamins, minerals and benefits as carrots, but are also particularly high in lycopene (the powerful phytochemical that gives them their red colour).




Peppers are also similar to carrots with regards to their vitamins, minerals, and benefits, but they’re also a particularly good source of vitamin E (a particularly good anti-oxidant).




You’ve guessed it – it shares a lot of the nutrients and benefits of the other veg!


But it’s also a particularly good source of the minerals manganese and iron, which help reduce tiredness and keep our connective tissue healthy (amongst other things). And it’s relatively high in protein for a vegetable.


And as a cruciferous veg, it’s particularly high in the powerful phytochemical sulforaphane.




Onions are usually forgotten as a nutrient-rich vegetable, but they actually contain similar amounts of vitamins, minerals and other powerful plant compounds as carrots (but without the high vitamin A)!




Another nutritional powerhouse! While being particularly high in vitamin B9 and a good source of manganese, beetroot also contain nitrates, which are beneficial for athletic performance.


Although they can be divisive taste-wise (just ask the vedge team!), and technically aren’t really veg, mushrooms shouldn’t be missed out on because they contain significantly more ergothioneine (a particularly powerful antioxidant) than any other food.  And more vitamin D than any other plants!
They’re also particularly rich in the minerals copper and selenium, which support your immune system and growth of hair and nails, and a good source of B vitamins.  


Whilst different veg share a lot of the same vitamins and minerals, they also each contain potentially hundreds of other beneficial compounds, some of which are unique to particular veg. So it’s important to eat as wide a variety as possible. And although they contain lots of vitamins and minerals, the extent to which you can benefit from them is impacted by a wide variety of factors, as discussed here. It’s worth noting, for instance, that although most fresh veg are high in vitamin C, most processing (including any cooking) destroys it. That shouldn’t be a concern though, as just one fresh red pepper (for example) contains over 150% of your daily vitamin C requirement.



Tapioca is the starch extracted from the roots of cassava plants, which are root vegetables native to South America. The wet pulp of the cassava root is squeezed to extract a starchy liquid, with the water then evaporated to leave the tapioca flour.


Unlike whole veg, it doesn’t contain many vitamins or minerals, but it’s still a good source of energy.


For us it’s the key binding ingredient that holds the veg together.


It’s widely used in Asian cuisine in particular, and as a gluten free thickener / flour alternative.


Rapeseed oil


We’d rather not use refined fats at all, but fortunately we don’t need to use much (less than half what you’d find in kale crisps, for instance). And as far as they go, we think that rapeseed oil is a relatively good one. Most importantly it’s relatively low in saturated fat (just 7%, versus 14% for olive oil and 87% for coconut oil), and has a good balance of omega-3 and omega-6 fats. Olive oil is better in other ways, but the neutral taste of rapeseed oil makes it the most suited to our bars.


As well as helping to bind the veg together, it also improves the mouthfeel of the bars, making them more enjoyable than otherwise.


Vegetable glycerine


Glycerine occurs naturally as a key component of fat molecules. To manufacture the version we use, rapeseed oil is heated under pressure with water, which splits the glycerine out. This effectively accelerates a process that happens naturally within our bodies, where fat is broken down into carbohydrates for energy (gluconeogenesis).


We use it because it “locks up” water (it’s a humectant) and gives the bars a moister texture than otherwise. We think it’s a much better option than adding lots of salt, sugar or unnatural ingredients to get the same effect.


It’s widely used in other snack bars, and also toothpaste and cough medicines, amongst other things.




By weight, most of the flavourings we use are truly natural ingredients like herbs, spices, fruit peels and powders.


The use of herbs and spices is particularly important to us because they have potent health benefits as well as providing lots of bold flavour. Gram for gram they typically have more antioxidants than any other foods. 


To make our sweeter flavours work, however, the use of truly natural ingredients like fruit powders alone isn’t sufficient. So we’ve also had to use tiny amounts (max 2%) of “natural flavourings”. These are still natural in that they only use naturally occurring ingredients, so they’re not artificial, but they’re definitely not as “pure” as a fruit powder.


Some of the bars also contain pumpkin seeds, sunflower lecithin, buckwheat, chicory root fibre, chia and / or raisins.


Pumpkin seeds

Pumpkin seeds are well known as a great, whole food source of healthy fats and protein. But they’re also particularly high in the essential minerals magnesium, phosphorous, manganese, copper and zinc, and vitamin K.


Sunflower lecithin


Lecithin is a fat compound found naturally in the body and that can also be extracted from different plants for use as an ingredient. It’s used in a wide variety of food and other products as an emulsifier, which helps to bind ingredients together. We don’t need an emulsifier, but adding a small amount of lecithin makes our bars less dense and therefore easier to eat than otherwise. The lecithin we use is extracted from sunflower seeds, which is preferable to other types (eg soy) as the extraction is gentler and doesn’t require harsh chemicals.




Despite its name, buckwheat is actually a seed, and gluten free.


We mainly use it to add a bit of crunch to most of our bars, but it’s also a good source of minerals (eg manganese, copper and magnesium) and antioxidants. And it’s been linked with reducing blood sugar levels and promoting heart health.


Chicory root fibre


Chicory is a blue flowering herb whose root is particularly high in inulin, a prebiotic fibre that’s proven to be good for the gut (it’s a food source for our all-important good bacteria). Sliced chicory roots are soaked in hot water which is then evaporated, leaving a powder that in our case is 85% fibre.   


It’s been linked to improved blood sugar control and weight loss, and the version we use has an approved EU health claim of “good for the gut” (when used in sufficient quantities), because it aids bowel movements.


On the downside, as a fructo-oligosaccharide it’s high FODMAP and can cause discomfort for some people when eaten in large amounts (particularly those with IBS).


Because of this, and the fact that we want to make our bars as accessible as possible, it’s not used in all our flavours.


Fibre’s great, and the main macronutrient most of us don’t eat enough of, so it’s good to add a concentrated form. But our bars are already very high in fibre because of the veg content, and we think that this whole food fibre is better than refined fibres like those from chicory root (see here for why). For various reasons its typically only refined products developed by large manufacturers that have approved health claims though. In reality we think that all our bars are good for the gut – we’re just not allowed to say so on the wrappers!  


Chia seeds


Chia seeds are considered to be one of the healthiest foods on the planet, because they’re so nutrient dense. They’re a good balance of protein, fibre and healthy fats (especially omega-3) and are also packed with minerals like calcium and phosphorus, and antioxidants.


That’s obviously great, but like buckwheat we’ve mainly used them to add a different texture – we’re confident that the bars are more than healthy enough without them!




Part of our purpose is to provide an alternative to fruit-based bars, but there’s no escaping the fact that dried fruit provides a nice texture and, for some people, a welcome hit of extra sweetness.


There are more than enough date-based bars out there though, and the date paste they use doesn’t work that well in our bars, so we use raisins instead.


Like some of the other ingredients, we don’t think that they make the bars any healthier, although they are a good source of fibre, iron and antioxidants.


The table below shows the ingredients used in each of our main flavours. Full details for all flavours are provided on the individual product pages.


The individual product pages also have full nutritional information. A summary of it, and our thoughts on nutrition in general, can be found on our Nutrition page.




We want to make veg-based snacks as accessible as possible so don’t use any major allergens in any of our current recipes. We’re not making any free-from claims yet, however, because we haven’t fully audited our supply chain for potential cross-contamination.




Our ingredients are sourced principally from Europe, but also further afield. Whilst this isn’t ideal, it is necessary, and we’ll offset the carbon footprint.  Theoretically it’s possible to get some of them from the UK (eg carrots), but the necessary supply chain isn’t well developed yet and it would therefore be much more expensive and potentially unreliable.


And although some of our ingredients are organic, most aren’t. We think that organic ingredients are best where possible, and we could potentially move to organic veg in the future, but it probably won’t be possible for all our ingredients.


We’ll be writing more about some of our ingredients in future blogs – sign up to our newsletter at the bottom of the page to make sure that you see them. 





What our customers say

"Its a fabulous concept and for me it really works. A great array of flavours as well as a choice between the savoury and sweet."

Nick, Surrey

"2 of 5 a day in a healthy snack with low calorie count is a great option."

Matthew, London

"Absolutely delicious!"

Sharona, Milton Keynes

"when you think that you are getting 2 of your 5 a day from just one bar… it is so much easier to eat this way! Genius product"

Charlotte, London

"Lime & Chilli and Chinese broccoli were stand outs for taste and originality"

Simon, Bristol