I have seen how food is often developed today.

For over 20 years I have worked in the food industry — in
manufacturing as well as in mechanical and plant engineering.

In the process, I learned that many products don’t come about because they taste better
or are more honest. They arise because they have a longer shelf life, are cheap to manufacture,
and easier to market.

Ingredient lists are getting longer. Recipes are more complicated. Promise bigger.

With STRAIGHT FOODS, I am deliberately taking a different approach.

Few ingredients. Understandable raw materials. Clear recipes without unnecessary additives.

Products that deliver on their promises