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Peter Rahal adds: "With my experience, I'm going to help these amazing founders with all the problems that emerge with the company building process." Crispy Fantasy, co-founded by Raphaël Nahoum (left) and Andrea Rodrik (right), is the first hassle-free breakfast cereal brand in Europe. (PRNewsfoto/Crispy Fantasy) With deep-rooted beliefs in democratizing access to nutrition, Crispy Fantasy creates better value for its customers at a more affordable price.
Bouton, who described Crispy Fantasy as the “Halo Top of cereal,” noted how the cereal startup will be leveraging their distribution platform — currently sold in more than 30 countries — to eventually build a global presence. Rahal also said in a statement: “With my experience, I'm going to help these amazing founders with all the problems that emerge with the company building process.” Strategic Market Expansion Co-founded by Andrea Rodrik and Raphael Nahoum, the brand prides itself on its ‘short list’ of ‘wholesome and natural ingredients’. These include agave syrup, unsweetened cocoa powder, soy and pea protein and avocado oil. Attention has been paid to the nutritional detail of product formulations. Each box of Crispy Fantasy provides four times more protein and 50% less sugar per serving than the ‘leading’ cereals on the market, the group claims. We see the biggest growth opportunity for junk-free breakfast cereals [here]. The UK market is immense thanks to a big cereal/oatmeal eating habit. Over the past few years, we've also noticed the UK becoming way more receptive to new food trends than other European countries because the country is indeed a melting pot of different cultures,” we were told.Rodrik and Nahoum didn’t disclose the amount raised, but said the significant funding will help them ramp up new product development, roll out across retail, and hire new employees, in addition to enhancing online shopping experience. However, it could be a prolonged task for Crispy Fantasy to land in the U.S. due to market saturation and intensified competition. The industry has been untapped for decades and is clearly dominated by a few long-standing incumbents. From a nutrition perspective, the current leading brands in the cereal market are high in sugar and low in real healthy nutrients. Crispy Fantasy stands out with our first-to-market ‘junk-free, hassle-free’ brand proposition by using only clean, natural, and wholesome ingredients, including pea & soy protein, avocado oil, and unsweetened cacao powder. Our product also contains at least 50% less sugar compared to legacy brands on the market. Crispy Fantasy's gluten-free, high fibre, and plant-based attributes also make us a no-brainer for health-conscious consumers,” we were told. Indeed, Crispy Fantasy believes its approach puts it in prime position to disrupt the European breakfast cereal category and take market share from ‘incumbents’ that, the start-up founders say, have failed to bring innovation to the segment
The bottom line for Crispy Fantasy is to focus on taste first and excel what a typical healthy cereal should be other than zero sugar or grain, aspiring to be the European challenger brand to a breakfast cereal duopoly — Kellogg’s and Nestlé, owner of Cheerios outside of North America and Shreddies, according to Rodrik and Nahoum. Having recently completed a ‘significant’ capital raise, European breakfast start-up Crispy Fantasy is preparing to launch its first products, delivering a line of ‘junk-free’ breakfasts with clean ingredients.The surge in functional cereal companies continues with another entry into the space from over in the UK, with Crispy Fantasy. It joins the growing list of well-marketed, high-protein, and flavor-driven cereals, and it recently expanded its flagship product into an actual menu. Until this month, Crispy Fantasy only had one flavor of cereal on the market in classic Chocolate, and now there is also Honey and Cinnamon. We believe the European breakfast cereal market is ripe for disruption especially as there haven't been any new products that cater to the needs of health-conscious consumers,” Rodrik and Nahoum told FoodNavigator.
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