<\/p>\n
FACEBOOK<\/a>\u00a0| INSTAGRAM<\/a> | TWITTER<\/a><\/p>\n MULU Chocolate was founded in 2007 by vegan couple, Ben and Kaycee Fordham. Introduced to raw chocolate by Ben\u2019s mother during a family holiday to Cornwall, it wasn\u2019t long before Ben was ordering ingredients and creating his own raw chocolate recipes in the kitchen. Fuelled with a desire to create an ethical and sustainable business which could support their growing family, and with a huge interest in functional foods and health, the couple soon felt that a business hand producing raw chocolate could be just what they had envisaged.<\/span><\/p>\n Of course, building any business from scratch takes lots of hard work and research, and for the next year, whilst Ben perfected his smooth raw chocolate recipes and processes, Kaycee explored the market, sourced ingredients and worked on the packaging design and branding.<\/p>\n MULU Chocolate was officially launched in November 2008 with three initial raw chocolate bars; Silk \u2013 a dairy free, milk chocolate equivalent, Dark and Dark with Raw Cacao Nibs.<\/p>\n \u00a0<\/span><\/p>\n In the beginning, the couple took a personal approach to marketing, dealing directly with independent health food stores and taking stands at local craft shows. Whilst they continue to maintain those original relationships, they have now secured nationwide distribution in the UK, and a further 10 European distributors. This amazing growth recently enabled them to relocate their family and production facility to Devon, which was the realisation of a lifelong dream for the pair. With their new \u2018creation location\u2019 now up and running, Ben can hand craft in excess of 450 chocolate bars each day; a huge jump from the 40 bars he could make in the early days.<\/p>\n MULU also introduced a new product at the end of 2011 in the shape of raw chocolate buttons. Designed with children in mind, MULU Buttons are proving a huge hit with adults and children alike!<\/p>\n \u00a0<\/span><\/p>\n MULU Chocolate is made with raw cacao sourced from small-scale producers in Ecuador, where many of the farmers have Fairtrade certification. Organic agave and vanilla is also used, and the chocolate is wrapped in degradable cellophane and packaged in a recyclable box (or sleeve in the case of the Buttons) printed with plant-based inks.<\/p>\n MULU Chocolate has just been awarded \u2018Organic\u2019 status by Organic Farmers and Growers and the couple are now working on promoting this new and exciting aspect to their brand, as well as designing a new range of seasonal goods to be launched later in the year. And that\u2019s not all; they have also just welcomed their fourth child, so 2012 is once again set to be fun filled and busy!<\/p>\n Kaycee commented ‘Mulu Chocolate is far more than just a business to us; it has given us the opportunity and resources to live together, start a family and build a future and we are eternally grateful for that,’. Visit www.muluchocolate.co.uk to buy online or find your local stockist.<\/p>\n |<\/p>\n <\/p>\n <\/span>|<\/p>\n \n |<\/p>\n \n Introducing a new look for the ultimate \u2018SUPER-SUGAR\u2019<\/strong><\/p>\n \n With more and more people opting for a low-sugar or sugar-free lifestyle, the only substitute to trust is SugaVida, the UK\u2019s exclusive supplier of organic Palmyra Jaggery (a crystallised, unrefined nectar alternative to sugar). The ultimate nutritious \u2018super-sugar\u2019, SugaVida has a low GI making it safe for diabetics by regulating blood sugar levels. Available now at major retailers with new packaging, SugaVida RRP \u00a36.49 (250g).<\/strong><\/p>\n Whilst many other \u2018natural\u2019 sweeteners claim to be healthy, there is evidence to show that none can compare to SugaVida\u2019s Palmyera Jaggery. This is because it\u2019s a nutrient dense traditional ayurvedic medicinal ingredient, which helps reduce inflammation in the body, leading to a myriad of health benefits as a result. One teaspoon of SugaVida contains 36% of the RDA of vitamin B12 (in fact, SugaVida is the only plant-based source of B12 which is great news for veggies and vegans), 210% of the RDA of vitamin B6 and a whopping 500% of vitamin B1.<\/p>\n Highly versatile, it can be added to tea, coffee, smoothies, protein shakes and water as a superfood supplement, as well as used as an ingredient in baking and cooking, using the equivalent of 30% less sugar. It\u2019s regularly endorsed by top nutritionists, dieticians and Michelin star chefs across the UK and Europe, and is used by raw, organic chocolate brand MULU in its range.<\/p>\n What\u2019s more, SugaVida is organic, ethically sourced and sustainable for the communities who farm it. Founded by husband and wife team Kristina Locke and Max von Berg, SugaVida \u2013 meaning \u2018sugar of life\u2019 –\u00a0 is all about making the sweet things in life healthy. Kristina says: \u2018With years of experience in the spheres of medicine and nutrition, Max and I want to bring this incredible ingredient to the UK mainstream to enable people to enjoy sweet food and drink, without the disastrous health effects. In a world where we hear daily about how damaging sugar is on our body and minds, we feel it\u2019s essential to provide a simple and practical solution to the problem, and that is SugaVida, which is tasty, versatile and accessible to everyone.\u201d<\/p>\n SugaVida: the UK\u2019s \u2018super-sugar\u2019 <\/strong><\/p>\n www.sugavida.com<\/a>\u00a0 \u00a0 \u00a0 \u00a0<\/strong>@lovesugavida<\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" MULU organic raw chocolate made with SugaVida, a \u2018palmyra jaggery\u2019 a nectar alternative to sugar full of vitamins and minerals! Great for Valentine’s !\u00a0www.muluchocolate.co.uk FACEBOOK\u00a0| INSTAGRAM | TWITTER MULU Chocolate was founded in 2007 by vegan couple, Ben and Kaycee Fordham. Introduced to raw chocolate by Ben\u2019s mother during a family holiday to Cornwall, […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[14478,21869,21866,16742,21868,14270,21867],"class_list":["post-277500","post","type-post","status-publish","format-standard","hentry","category-clubs","tag-chocolate","tag-jaggery","tag-mulu","tag-organic","tag-palmyra","tag-raw","tag-sugavida"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/277500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=277500"}],"version-history":[{"count":6,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/277500\/revisions"}],"predecessor-version":[{"id":635143,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/277500\/revisions\/635143"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=277500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=277500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=277500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}