The Rebel sci­en­tists who are look­ing to take the choco­late world by storm

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Dr Neil Rob­son be­gan work­ing on Rebel af­ter a back in­jury left him un­able to carry on his re­search.

SCOTT WRIGHT

online. Com­pared with com­peti­tor brands, Rebel con­tains less sugar and more co­coa, while be­ing high in pro­tein and lac­tose free.

Dr Rob­son, who praised Busi­ness Gate­way for its “tremen­dous sup­port” in bring­ing the prod­uct to mar­ket, said: “At Rebel Choco­late we make unique choco­late bars in which we max­imise the good and min­imise the bad. We make our milk choco­late with less sugar and en­hance it by adding in whey pro­tein from milk. The end re­sult is de­li­cious choco­late which is lac­tose free and con­tains 25 per cent pro­tein.”

Dr Rob­son, who stud­ied bio­chem­istry and molec­u­lar bi­ol­ogy in New Zealand be­fore mov­ing to Glas­gow, be­gan work­ing on Rebel af­ter a back in­jury sus­tained do­ing mar­tial arts train­ing ul­ti­mately pre­vented him from con­tin­u­ing with his re­search. He said his sci­en­tific ground­ing had been a ma­jor as­set as he cre­ated Rebel. Dr Rob­son said: “My back­ground is in pro­tein bio­chem­istry and im­munol­ogy so when I set my­self the chal­lenge to cre­ate a health­ier choco­late I was able to draw on my train­ing and ex­pe­ri­ence gained through my sci­en­tific re­search.

“Whilst mak­ing choco­late is to­tally dif­fer­ent to try­ing to cure can­cer, the thought process of recipe de­vel­op­ment is very sim­i­lar to sci­en­tific ex­per­i­men­ta­tion.”

There are cur­rently three flavours in the range: Bel­gian Milk, Sin­gle Ori­gin Colom­bian Milk and Sin­gle Es­tate Mada­gas­can Milk.

The com­pany re­cently took the prod­uct to the Loch Lomond Food Fes­ti­val, and will ap­pear at the Scot­land Fit­ness and Nu­tri­tion Expo next month and the Perth Choco­late and Gin Fes­ti­val in Novem­ber. the UK econ­omy, as com­pa­nies will be able to switch to sup­pli­ers rep­re­sent­ing the 93 per cent of the world’s pop­u­la­tion which is not in the EU, but this evo­lu­tion will even­tu­ally be highly dam­ag­ing to the econ­omy of the EU.

“Wether­spoon is ex­tremely con­fi­dent it can switch from EU sup­pli­ers, if re­quired, al­though we would be very re­luc­tant to ini­ti­ate such ac­tions.”

Mr Martin said like-for­like sales in Wether­spoon pubs were up 6.1 per cent since year-end, but warned the trend was un­likely to con­tinue be­cause the boost brought by the sum­mer hol­i­days would ease back.

He an­tic­i­pates like-for­like sales growth of three to four per cent will be needed to match last year’s profit.

But Ge­orge Salmon at Har­g­reaves Lans­down be­lieves this is re­al­is­tic. The an­a­lyst said: “The news that J D Wether­spoon has served up stronger than ex­pected re­sults, plus an even stronger start to the cur­rent year, will cer­tainly have put in­vestors in high spir­its, es­pe­cially since it comes just days af­ter a dis­ap­point­ing up­date from ri­val Greene King.

“The group does warn that the ex­cel­lent start to this year is un­likely to be main­tained , and in light of cost head­winds and con­tin­ued clo­sures, it will need like like-for-like sales to grow by three to four per cent to re­peat last year’s profit. How­ever, given the mo­men­tum it is cur­rently en­joy­ing, there’s no rea­son to think this should be a prob­lem.” Shares closed up 145p at 1,189p.

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