This September marks a significant brand refresh for RealFoods. The company is introducing an invigoratingly fresh and stylish packaging redesign, effectively cutting through the confusion that has often hindered organic appreciation in the UK. This new approach reaffirms RealFoods’ unwavering commitment to the Joy of Real Food.
RealFoods takes immense pride in its exceptional ability to source inspiring foods from meticulous artisanal suppliers. With the new messaging resonating well, September offers the perfect opportunity to unveil a range of enticing additions. These include moreish giant crackers, a sublime balsamic glaze, an anchovy-free puttanesca sauce, a vegan Bolognese sauce, a cherry red and yellow passata, along with an extensive portfolio of pasta featuring a diverse array of varieties. Options range from riccioli, girelle, and conchiglie to penne, strozzapreti, and orecchiette.
September serves as a pivotal month in the fine foods calendar. During this time, a procession of influential foodie events occurs, coinciding with buyers diligently reviewing and refreshing their category fixtures and food aisles. This critical period allows retailers to enhance their unique selling propositions and better differentiate themselves.
Moreover, thoughtful brand owners utilize this opportunity to showcase their remarkable body of work. This includes thoughtful range extensions and eagerly anticipated product additions, alongside more profound brand reboots that resonate with consumers.
As RealFoods founder Charles Redfern emphasizes, at the heart of the business’s narrative lies a resolute commitment to curating amazing yet convenient products that also prioritize sustainability. “Unfortunately, whilst large swathes of the world are enjoying record organic sales, here in the UK the organic debate has stalled, allowing ‘halfway house’ movements like regenerative farming to find their voice,” Redfern remarked. “By simplifying our ‘great food appreciation’ messaging whilst reaffirming our sustainable pledges, we seek to re-legitimise the potential for a pro-active UK organic food movement. At the same time, we recognise that in the kitchen and at the dining room table, many consumers don’t want to be bludgeoned by ethical concerns; they simply want to appreciate the joy of real foods.”
Currently, with 57% of all calories consumed originating from ultra-processed foods, the urgency to reverse junk food consumption is evident. However, a positive ray of encouragement emerges from the latest organic data, showcasing impressive growth in organic kitchen essentials—such as pasta sauces, beans, pulses, olives, sun-dried tomatoes, and dry pasta—especially among younger demographics. Having navigated the uncertainties of Covid, this group is now fully committed to healthier living practices that do not compromise on taste.
