What a journey it’s been so far…
It doesn’t feel like much has happened at Buddha Fruit since last year until I stop and think about it. Every day appears to merge into one. It was only until the other day did I really appreciate how Buddha Fruit has evolved in the last 12 months.
It’s still only myself at Buddha Fruit but I still feel a team presence. I know many other start-up founders can also relate. One minute you’re chief packager, then brand designer, next inventory controller, social media marketer, customer service, product developer, I.T. technician. There’s many more hats I’ve had to wear but that’s to name a few. It’s difficult to keep track of everything with your head spinning whilst trying to keep many plates spinning too!
That team presence I mentioned though comes from suppliers, businesses which have helped to develop our brand & website and support from family and friends. And of course the advice I have received from strangers I have met along the way. You can pick up invaluable advice from the strangest of places to give you that lightbulb moment.
So what’s been happening this year?
At the beginning of the year we finally had created the Buddha Fruit brand. Prior to this we had trialled the Buddha Fruit concept with some very basic packaging alongside months of trialling various luo Han Guo / monk fruit suppliers.
It’s hard to believe that suppliers who all supply 100% luo Han Guo differ so much in taste, texture and sweetness but they do. The different ways in which they all manufacture the product can make a huge difference!
Once we had the brand created we steamed ahead with creating the website and packaging for our 2 products. Next was to finally launch the products with our fresh branding. Such a straight forward sounding process but I most definitely wasn’t prepared for the highs and lows.
This year, I’ve been fortunate enough to be apart of the Natwest Entrepreneurial Spark, the process has helped to shed negativity into a more positive light. I would highly recommend anyone who is looking to create or improve their current company to enrol onto a programme similar to this. It’s made me realise that failure is something needed to succeed and should not be something we should be ashamed of. Personally it’s allowed me to realise I am required to approach certain situations differently.
The one thing that I am immensely proud of is the feedback I have received from BF customers. It literally makes my day when I receive an email from a customer saying how much our product has helped them to reduce sugar from their daily lives. They were right, there’s no straight road when setting up a new venture, there’s ups and plenty of downs. However when I receive a touching note or see someone posting on Instagram using Buddha Fruit it takes away that demoralising feeling.
Something else in which I am proud to say is that this year BF has found its way to 13 different Countries this year. It amazes me to think that BF sits on the shelves in countries such as Australia, Canada, South Africa, Thailand, USA etc.
Towards the end of this year we have also been developing further products and I am extremely excited that one of these products will be available in early Feb. For those who have supported Buddha Fruit on its journey in 2018 I would like to thank, and I’m hoping we can help many more people in 2019 to kick the sugar habit!
I wish you all a Happy Christmas and most amazing 2019.
Hello Charlotte, Please would you guide me about the difference between the two different packs, apart from the percentage of mogroside V? For example is one better than the other for cooking or for putting in hot drinks, doe one taste sweeter than the other, is one more likely to have a more intense or less intense fruity taste or aftertaste etc. Not sure of the relative benefits of the two different products. Thanks, Lynda
Thank you for your question. the different between the 2 is as follows:
lo han guo is slightly sweeter compared to golden lo han guo as it contains a higher percentage of compounds called MogrosideV.
MogrosideV determines the sweetness of luo han guo, a bit like glucose molecules in sugar. The lo han guo is ground longer than golden lo han guo which makes it more potent in sweetness and it appears as white in colour. Golden lo han guo contains a lower percentage of MogrosideV, hence it is less sweet compared to lo han guo. It also has a slight fruity taste and is golden in colour.
Personally I prefer to use the golden lo han guo when baking baked goods and the lo han guo for hot drinks such as when making a cup of tea or homemade hot chocolate. I will also use the golden lo han guo when cooking curries which require a little bit of sugar and the lo han guo for homemade ice cream and yoghurt. As I said that is just my personal preference :).
Hope I have managed to answer your question for you. if you have any others please let me know.