Teresa Cutter was a well known chef and media identity before she realised a gap in the market for ‘clean’ health and wellness products. Doris Prodanovic spoke with The Healthy Chef about her self-titled product range.
Teresa Cutter has held the title The Healthy Chef since her late 20s. From a weekly newspaper recipe column, to a cafe in Sydney’s northern beaches and now to a range of functional foods, The Healthy Chef identity has shapeshifted over three decades of Cutter’s career.
Cutter’s own health needs were the catalyst for her developing the Healthy Chef range of prebiotics, probiotics, matcha green teas, smoothies and collagen powders. When she couldn’t find a protein powder without chemicals, preservatives and additives that caused digestive discomfort, she developed her first product, Pure Native WPI (whey protein isolate).
“When you choose the right product, you don’t need to add any extras to enhance or balance flavours because its the quality of the product that shines through. For us, less is more,” Cutter tells Food & Drink Business. “You’ll find on our all labels, there’s maybe two or three ingredients, but they’re put there for a reason, not to enhance taste. It’s like picking from a garden or when going grocery shopping, you always pick the best fruit and vegetables – people aren’t going to eat it if it tastes bad or makes them feel bad.”
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