A future for raw chocolate

Raw chocolate producer, Adam’s Fresh Chocolate, has been crowned The Seed Fund’s 2016 winner, and is set to benefit from £100,000 worth of mentoring, branding and business support to bring the chocolate to a wider audience.

Adam’s Fresh Chocolate is thought to be the only chocolatier to be using a groundbreaking natural sweetener from Peru called yacón, which is a daisy-like perennial and contains nine essential amino acids and gives the raw chocolate a luxurious fudge like texture. The chocolate is also free from refined sugars, dairy, gluten and soy.

At the awards ceremony in London last month, The Seed Fund, a philanthropic fund founded by branding and marketing consultancy, The Collaborators, Guild of Fine Food managing director, John Farrand, also announced a new collaboration between Great Taste and The Seed Fund for 2017, with the Academy extending its reach nationwide for the first time.

Great Taste has partnered with The Seed Fund to give its award-winning artisan producers an opportunity to apply to The Seed Academy and benefit from a summer of learning, mentoring and networking with the Academy’s experienced experts.

Jayne Lilly, owner of The Collaborators and founder of The Seed Fund, explains, “We were spoilt for choice this year with an incredibly strong line-up of finalists from The Seed Academy, but Adam’s Fresh Chocolate really captured the imagination of our judges with its brand story and exceptional quality chocolate, which is uniquely different to any others currently in the marketplace.”

Mark Claydon, co-owner of Adam’s Fresh Chocolate, adds, “People’s diets can be massively improved by eating mineral rich raw foods like raw chocolate; we want to help people lead healthier lives, and to have this support to help spread our message is incredibly exciting.”

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