Page 25 - Food&Drink July 2019
P. 25

C22/148 Old Pittwater Road, Brookvale NSW, Australia
Slendier takes an ancient, slow growing root and turns it into tasty and nutritious ready meals.
after three years when it is milled into flour and used to produce konjac noodles, pasta and rice.
“The core benefits of konjac noodles are its extremely low-calorie content (10 calories per 100 grams) and carbohydrate content (less than 1 gram per 100 grams) and its high soluble fibre content,” says Hughes. “These unique properties allow for a low calorie/low carb substitute to regular wheat pasta with the added benefit that the high fibre content keeps you feeling full for longer.”
Following a career in banking and fintech, Hughes says she wanted to use her innovation and investment skills to focus on product innovation and international expansion. She now leads as Slendier’s owner and managing director, as the company operates in more than 20 countries across Asia-Pacific, Europe and North America.
“I could see the potential there and the opportunities for healthy products that taste great,” says Hughes. “Our consumer research shows that people are looking for easy but also healthy meal solutions. In the days when we are time poor, consumers are looking for quick meals for the office or evening, but they want healthy alternatives, which many ready meals do not provide.”
Slendier products can be stored at room temperature for up to 18 months due to its natural preserving and sterilising techniques and, “are an easy option for those long days when you want
a quick, easy and healthy dinner,” says Hughes.
The Slendier ready meals range is available in three flavours – Basil, Arrabbiata, and Capers and Olives. ✷ | July 2019 | Food&Drink business | 25

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