Food origin and why it really matters

Where your food comes from, when, where and how it was processed really matters - just ask any top chef or health professional!

The origin of you food has a huge impact on its nutritional value and taste, your health and the health of the planet.

This is me at a secret location in Cheshire looking at our first harvest of UK grown hemp seed last year.

Over 70% of our ingredients are grown, harvested in the UK and Europe

Chia seed, Golden flaxseed (linseed) and hemp grown on British farms - some as little as 35 minutes from our facctory door!

Pumpkin seeds from Northern Greece, grown in the same fields for thousands of years.

Most food manufacturers employ buyers to lower costs. But success to us is measured in better, tastier, fresher and more local ingredients, no matter what the cost.

Origin and provenance matters most to us

Occasionally we get asked why Purition isn't ‘organic’?

Sadly if it was, most of the ingredients would have to come from China, which as well as being the world's largest supplier of ‘organic’ seeds, nuts and protein powders, also has one of the world's worst food safety records.

This is why we champion locally grown ingredients and process them ourselves!

Minimally processed, not ultra processed!

When buying direct from us, our unique small batch product ensures your product arrives fresh and at its most nutritious. In fact, more often than not, the product you receive will have been made just a few days prior to receiving it!

You can’t get better than that.

Feeding our own health and futures

We make Purition for ourselves, in fact other than my youngest who’s allergic to flaxseed, all of my family, extended family, including many friends and colleagues all eat Purition most days!

We’re feeding our own health and futures which is why we’re confident in saying Purition is made without compromise and even better than homemade.

If you have any questions, please feel free to ask! We’ll follow up with an email dedicated to processing next month.

Regards, Edward

Have a question or want to speak to one of the team?
Get in touch on — we’re happy to help.


What you should do next...

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