Co-founder and managing director David Knibbs related his history in the food industry and what drove him and his wife Lydia to take a chance on a small tofu manufacturer in North Yorkshire.

“We’d got to the stage​ [in our careers] where we wanted to set something up on our own and we’d done some work looking at health trends and vegetarianism and we were interested in that market,” ​Knibbs explained.

“We actually found a selection of small businesses on the internet and among those businesses was a small chilled tofu manufacturer in North Yorkshire. I always describe it as a bit like walking into a house you’re going to buy and you instantly know that it’s the right place – we very much had that feeling when we walked in.”​

Hurdles and challenges ​

Knibbs also described some of the challenges that he and the company faced in its early years, as well as sharing some tips and tricks for food and drink start-ups.

“The biggest tip is finding a gap in the market,”​ said Knibbs. “It’s a really obvious thing to say, but what is it about your product, your offer that is different and is going to appeal consumers out there?”​

Meanwhile, premiumisation and a diverse product range are the key trends driving the ice cream category, according to the boss of one of the world’s largest manufacturers in the sector in our exclusive interview.​​