"Why do the foods we love the most have to be so bad for us?"
IT TOOK A QUESTION FROM A 13 YEAR OLD
The morning after a night of trick-or-treating, Nicky woke up to find that his dad had confiscated most of his candy. Angry, Nicky set out to do some research and prove to his dad that candy isn’t so bad for you. Nicky knew, of course, that candy wasn’t good for you, but he didn’t know just how bad most candy is. Nicky learned that the worst parts of candy, stuff like partially hydrogenated oils, corn syrup, artificial colors, flavors, chemical preservatives and loads of sugar (“the junk”) aren’t there to make it taste better. They’re there to make candy cheaper to produce and last longer on shelves. EXPAND
PROVING CANDY CAN BE UNJUNKED™
Nicky started calling chefs, hoping to find one to take up the challenge of creating a candy that tasted as good as his favorites without the junk, but no one believed it could be done. Finally, Kris’ research led Nicky to a well-known professor of food science at the University of Bristol, in England, who referred him to Adam, a master chef in Spain. After hearing Nicky’s idea, Adam was so inspired that he brought together a team of chefs from across Europe to try to recreate America’s most popular candies—without the junk. It was during this time that Nicky and Adam developed UNREAL’s mission to “unjunk the world.”