The problem I kept running into.

I'm a research scientist. Reading ingredient lists and understanding what sits behind a label claim is, more or less, my job. And the more I looked at the protein-bar aisle, the less I trusted it. Sugar alcohols standing in for sugar. A chocolate-flavoured compound in place of real chocolate. "No added sugar" on the front, a long list of sweeteners on the back. The category had learned to pass the front of the pack and fail the back. It was selling health while quietly betraying it.

Then I became a mother.

And it got personal. I wanted food I could share with my family without reading the back of the pack twice. Snacks made from ingredients my grandmother would have recognised: dates, nuts, seeds, cocoa. The way people ate for generations, before "ultra-processed" became something we had to watch out for.

1,000+ hours later.

So I started formulating, and I didn't stop for a long time. Dates and monk fruit for sweetness, instead of sugar alcohols. Pea and brown rice protein, plus flaxseed, for protein and fibre. Real chocolate made with cocoa butter, never a compound coating. Peanuts for richness and bite. Every ingredient had to earn its place, and nothing went in because it was cheap. It had to taste like something you actually wanted, not something you put up with.

Pure indulgence.
Zero compromise.

Feasted is the proof.

— Harshita Kudaravalli, Founder & Creator