"The momentum of the raw food movement is building and is a sign of our new food culture. Those that consider this a fad will see, in time, our food culture is changing and has a much healthier and brighter future.
"The general public have recognised the correlation between what they eat and how they feel. This is more apparent today due to a modern diet of processed foods filled with harmful additives. We know when we eat well, we feel well.
"We are also seeing alarming statistics that our diet and lifestyle contribute to serious ailments such as diabetes, heart disease, cancer, auto-immune disorder, behavioural disorders and so many more. While these were a concern 10 years ago, the statistics are telling us we are even more unhealthy today than we have ever been and, if changes aren't made, these serious ailments will affect more and more Australians. I do believe the public's concern about nutrition heavily contributed to Rawsome's viability and success."
Laila says she was aware of the rapidly growing raw food and pale movement and found her products met the requirements of those with food intolerances, meaning Rawsome is a case of being created at the right time and right place.
"I also had a great deal of support from family, friends and the community at large," she said. "Stockists and customers were sharing their experiences of Rawsome and the word spread quickly. It was definitely a combination of hard work, perfect timing and support that led to the successful start-up of Rawsome."
"My team puts a good mix of love and effort into creating Rawsome products and I won't let anything with even the slightest imperfection leave the kitchen," Laila says.
"Rawsome only uses top-end ingredients – the nuts and fruit are sourced from around Australia and overseas and our cherries are organically grown in Tasmania. Some ingredients we use are sourced from South America such as cacao, superfoods and coconut products, which are all fair trade and organic. This is simply because the Australian climate is not ideal for growing these ingredients, so we need to import them."