Humans and their ancestors have, for most of our history anyway, not had a consistent source of food. From our ape-like cousins Homo habilis 2.5 million years ago, right through till the end of the Stone Age, when Homo sapiens roamed around, we've had to consume only what we could find while on the move. We were hunter-gatherers, hunting woolly mammoths on the plains of Northern Europe and Asia, and wild boar and Aurochs in the UK, while also foraging for berries, seeds and vegetables.
It wasn't until 10,000 years ago that we started changing how we sourced our food. Humans began what is commonly referred to as the “agricultural revolution”. In other words, we changed from being hunter-gatherers and eating only what we could find, to domesticating animals, building farms and growing crops ourselves. Neolithic humans discovered they could also mill their food down into a powder for easier transportation and to increase the time the food would last for. With food now available from a reliant and constant source, the time spent finding food could be spent doing other things.
Primed with this information, humans have continued to farm, mill and powder food ever since for every section of society.
Roughly 10,000 years later, in the Western world especially, human society has changed dramatically and is no longer ruled by a nomadic culture. Our food habits are also unrecognisable from what we once had. Instead of eating only what we can find, we now eat what we want, when we want, with the only limiting factors being time and money. Obesity, convenience food and tasty but nutritionally limited diets are commonplace, with 64% of adults in the UK now being overweight or obese.
In 2012, this is something that Bodyhack, a former business of Julian Hearn's, was attempting to combat. He was trying to create a programme to help people get the optimum nutrition to aid their physical performance, and he was on a diet plan that required him to stick to a strict meal and exercise regime. This involved a lot of preparation, having to carefully plan and prepare each meal to make sure that his body was getting exactly what it needed.
He saw great results from this programme, but it wasn’t possible without dedicating almost 100% of his day to it. When he spoke about it to his friends and relatives, they all came back saying one thing: “I don’t have the time to do that”. Julian thought there had to be an easier way.
That’s where the idea for Huel came from. A perfectly balanced and nutritionally complete meal that you can prepare in less than two minutes.
Huel saves you time, there’s no doubt about that, but we didn’t just make Huel for efficiency. At Huel, we’re also committed to:
Being supported by experts– Huel was not just formulated by the renowned nutritionist James Collier BSc (Hons), RNutr. After taking part in a blind comparison of Huel and two other products, Rachel Clare BSc (Hons), Registered Dietitian, recognised how great Huel was and approved it.
Being affordable– Huel costs just ¥177 for a 400kcal nutritionally complete meal. We also offer bulk and subscription discounts, meaning the cost starts at just ¥159 per meal.
Zero food waste– As you only use the Huel you need to consume, and it has a year-long shelf life, Huel produces zero food waste. Our packaging also produces very little waste too.
High manufacturing standards– All our facilities and equipment are held to the highest safety standards and regulations. For example, the Huel facility, on top of reaching all UK and EU safety requirements, is:
Hazard Analysis and Critical Control Point (HACCP) implemented
ISO 9001:2015 certified
Being ethical– All Huel products are 100% vegan and sourced sustainably and ethically.
Being environmentally friendly– Being vegan and producing zero food waste means we have much less of an environmental impact on the planet than many other food products.
We’re thrilled with what Huel has become and how it has helped people. But we’re also delighted with the community that has grown around Huel.
From busy mums to firemen, and tae kwon do champions to world-record holders, mountaineers and tired office workers, our customers are what really make Huel great.
Our forum has become a bustling hub of people dedicated to helping and teaching each other. Whenever we’ve asked for feedback, our customers have responded passionately, meaning we’ve been able to implement lots of your great ideas.
So to all the Hueligans, thank you for helping make Huel what it is.
Huel also has a team of advisors who help with key nutrition, product development and legislative issues.
Claire Baseley MA MMedSci RNutr
Claire is a Registered Nutritionist with 15 years’ experience in nutrition. Qualified at the Universities of Oxford and Sheffield, Claire is an experienced industry and media nutritionist, specialising in nutrition for sport, baby and toddler and overall health and wellbeing. Claire works with a range of brands, setting nutrition strategy, advising on product development, nutritional communications, corporate social responsibility campaigns and regulatory issues (such as nutrition and health claims). Claire has worked with Selfridges Food Hall to help create a range of healthy snacks, advising on product formulation, labelling compliance and nutrition communications. She has also worked with Atlantic Multipower, writing a comprehensive training programme for staff across Europe on sports nutrition and product marketing, as well as facilitating the product development process.
Claire is also an experienced media nutritionist, offering expert commentary on news items on BBC Breakfast and Sky News, as well as featuring on Channel 4’s Food Unwrapped and ITV’s Save Money, Good Food.
Anne Betty RNutr
Anne fell in love with nutrition science whilst studying for her Biomedical Sciences degree and since graduating has worked as a food technologist and nutritionist for over 17 years across food manufacturing and retailing in addition to being an organic processing inspector and a food tutor. Anne is a UK Registered Nutritionist specialising in nutritional analysis of recipes and menus as well as legally compliant food and nutrition labelling.
Barbara Bray MSc, MIFST, RNutr
Barbara is a UK Registered Nutritionist who worked for 15 years in the food industry in various roles, including procurement of fresh produce and technical management. Barbara is now a consultant providing technical and nutritional labelling advice, development and training to clients who include Bakkavor, Speciality Produce, Chester University and Exova (for ‘Pret a Manger’).
Mark Gilbert BSc CISSN
Mark has been involved in sports nutrition, supplements and clinical nutrition for over 20 years. He has a BSc in Nutrition and has held multiple certifications in sports nutrition, exercise science and pharmaceuticals. Over his career, he has worked for and with dozens of the world’s top sports supplement companies with regard to product formulation, regulatory affairs and marketing and has formulated and patented products which have sold in excess of $1 billion.
Mark is a co-founder of FitnessGenes Ltd, owner of MuscleDiet and is a columnist and Advisory Board member for Muscle & Fitness, Flex and Muscle Insider Magazines. He has also worked with several top athletes, authored books on sports supplements, exercise and nutrition, is Vice Chair of ESSNA - Europe’s largest Sports Supplement Trade Organisation - and is a director of Citizens for Health Choice.
Sarah King BSc (Hons)
Sarah is founder of Food for thought NPD and is a freelance new product developer with 20 years of experience in product development across both retail and supply environments with a real passion for taste, food and a skill for coaching and developing the people, teams and processes that she works with.
Sarah graduated with a honours degree from the University of Surrey and quickly moved into retail where she developed a large range of food products at Marks & Spencer and has since headed up product development and project management teams at both Innocent Drinks and Ella's Kitchen baby food. Sarah now works with a range of small to medium size brands and is passionate about helping them develop their product development strategy, developing and perfecting kitchen recipes, balancing great taste with nutritional content, and mentoring and developing team members. Sarah is a Member of the Thrive Mentor Scheme at Reading University, a career mentoring scheme that helps Reading students to ready themselves for the field of work.
Sarah loves food and cooking and has a passion for the outdoors; hiking, cycling and skiing.
Tavis Piattoly MS, RD, LDN
Tavis graduated with a Masters of Science in Kinesiology and Bachelor of Science in Nutrition and Dietetics. He is a US Registered and Licensed Dietitian and a member of the Collegiate and Professional Sports Dietitians Association (CPSDA), Academy of Nutrition and Dietetics (AND) and Sports, Cardiovascular and Wellness Nutritionist (SCAN) groups and has worked as a Sports Dietitian for over 15 years.
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