Every journey begins with a bowl of soup – or at least ours did. In our soup restaurant in Soho, London, we started to think about why you can buy fresh soup, but you can’t buy fresh kids’ food in the same way – convenient, nutritious and fresh from the fridge.
And so Mia & Ben was born. We want to create a movement that inspires parents to demand that their kids’ food is better. We do this by utilising cutting-edge food science and an in house team of nutritionists to keep all of the ingredients fresh, healthy and most importantly, delicious… All that is a mouthful, so we call it Superfreshalicious!
We put research at the heart of Mia & Ben. Our team is currently working on ways to optimise the technology we use: HPP (high-pressure processing).
Most baby foods are heated to high temperatures in order to kill bacteria. HPP uses pressure rather than heat, and has been shown to preserve important vitamins when compared to traditional heat-based techniques like pasteurisation or sterilisation. Plus, it means ingredients like mango taste a lot more like fresh mango by the time they make it to your baby’s bowl (or the floor) – because who would heat a fruit puree at home?
We don’t want to just take someone else’s word for it though, so we’re conducting our own experiments to make sure that the flavour, colour and texture of our food are the very best that they can be.
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