Pollen + Grace is on a mission to revolutionise food-to-go with plant-packed, nutrient-dense meals. We interviewed Kristina Komlosiova, Co-Founder, to hear about their journey in making plant-based, healthy food the new norm.

What inspired you to start Pollen + Grace?

Honestly, it started with frustration at the lack of healthy, nutritious lunch options in the UK—especially for those with dietary requirements. We’ve always believed that food should be nourishing and exciting, but back in 2015, the food-to-go category offered little more than processed options and fresh, healthy meals were few and far between. 

When my co-founder, Steph, was diagnosed with food intolerances, she started making elaborate healthy, free-from lunches for work. Our co-workers had “lunch envy” and began asking her to make their meals, sparking the idea for Pollen + Grace. We launched in 2015 with a simple mission: make healthy, feel-good food more accessible.

What makes Pollen + Grace’s approach to healthy eating different?

Our philosophy is simple: food should make you feel good. We craft meals that are plant-packed, nutrient-dense, and filled with natural ingredients.

We want to change how people think about food-to-go and help build healthier eating habits. Our research shows that over a third (38%) of shoppers believe it’s hard to eat well with ready-made lunches. And yet health is more important than ever -  80% now see gut health as essential. That’s why we’ve introduced ideas like our “plant points” system, based on leading nutritional advice to eat at least 30 different plants a week.

How does the plant points system work?

Plant diversity is key to holistic health, especially gut health, so we added a “plant points” system to highlight the variety of plants in each meal. Every vegetable, fruit, nut, seed, and wholegrain is one point, while herbs and spices are a quarter point. Our Indian-style Salad, for example, contains 17 plant points, catapulting consumers over halfway to their weekly plant points goal.

What has been one of your biggest challenges? 

Scaling up a fresh food business is extremely challenging. I believe doing it with a very limited previous experience has been a blessing and a curse at the same time. Blessing, because our inexperience allowed us to be really creative and push the boundaries of fresh chilled food. A curse, because we sometimes had to learn the hard way, but we learned, nevertheless. Funding a high-growth FMCG business is also a challenge so cashflow management becomes a daily chore and sometimes incredibly stressful. But overall, challenges come hand-in-hand with growth, and we believe every challenge is a learning opportunity!

What were some of your biggest milestones along the way?

Our first big listing with Ocado in 2018 allowed us to expand beyond London. In 2020, we landed a listing with Tesco, despite being told plant-based diets were “just a fad.” Recently, we hit new heights—literally—launching on British Airways, a dream come true. Today, we’re in five of the UK’s biggest retailers and three major travel channels. What was once a niche is now mainstream; it’s amazing to see consumers reject ultra-processed options for real, whole foods—something we’ve championed since day one.

How are you expanding the product range to meet consumer needs?

In 2024, we launched ready meals to show that nutritious and convenient meals can go hand in hand. Most people think of ready meals as unhealthy, so we’re offering options packed with fresh, natural ingredients. We also have some very exciting new launches planned for early 2025!

What advice do you have for aspiring entrepreneurs?

Go for something you’re truly passionate about. Building a business is tough, but a strong commitment to your mission will keep you going. Don’t worry about perfect branding at first—just dive in, focus on creating something people love, and get feedback early. Make sure you enjoy the journey; every small win is worth celebrating!