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“It just came to me," she says. "I've worked in the food industry for 20 years, and I saw a gap in the vegan market.”

Harry, who has a food science degree in chemistry and biological science, spent three years working with manufacturers around the world to perfect her products.

Ingredients include soy-based proteins and konjac, a gelatin-like substance of Asian origin. Most items are gluten-free and coeliac friendly.