Ombar Chocolate

Ombar Chocolate, operating under its registered name Mood Foods Ltd, is a UK-based producer of organic, vegan, and fair-trade chocolate. The company was founded in 2007 by Richard Turner, who was later joined by friends Jim Jones and Mike. Turner's journey began in 2005 in his Cambridge kitchen, sparked by an interest in the health benefits of raw cacao. Disappointed that mainstream chocolate had strayed from its superfood origins, he aimed to create a healthier chocolate bar that prioritized the cacao ingredient. This mission was born from his interest in superfoods and health trends.

The business operates on a bean-to-bar model, emphasizing ethical sourcing and minimal processing. Ombar maintains direct relationships with farmer cooperatives in Ecuador, paying prices above fair-trade standards to ensure fair compensation and high-quality, organic cacao. The company's core unique selling proposition is its use of unroasted cacao. This low-temperature process is designed to preserve the heat-sensitive polyphenols, which are healthy plant compounds with antioxidant properties, thus keeping the chocolate nutrient-rich. The product line is entirely plant-based, dairy-free, refined sugar-free, and gluten-free, catering to health-conscious consumers and those with dietary restrictions. Revenue is generated through the sale of these premium chocolate bars, which are distributed in over 14 countries and sold through major retailers like Waitrose and Ocado, as well as directly to consumers online.

Ombar offers a range of chocolate bars with high cacao content, from 55% to a 100% cacao bar. The ingredients are intentionally simple and natural, often featuring just unroasted cacao, coconut sugar, and cocoa butter. To enhance its products' health credentials, the company also adds vegan live cultures to some of its bars. In a move to quantify its environmental commitment, Ombar has partnered with CarbonCloud to display a 'Climate Footprint' label on its packaging, highlighting the lower environmental impact of its products compared to conventional chocolate. From its origins in a kitchen, the company has grown significantly, moving to a dedicated factory near Cambridge with the capacity to produce 1.5 tons of chocolate daily and employing around 20 people.

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