Q and A Friday with Lewis & Son

Over the years we have had the pleasure of working alongside some truly passionate people, who were inspired to create delicious products for the many FODMAP Friendly eaters worldwide.

We decided to sit down one on one with each of our Certified manufacturers, and allow you to learn a little more about the people behind the brands you love!

Tell us about the origins of Lewis & Son?

Having stemmed from a long standing butchery and smallgoods maker we, (Stephen) Lewis & Son (Daniel) saw an increasing need for a range of products that covered as many dietary intolerances as possible that would not only be exceptionally tasty, but given the company’s seventy plus years of sausage making experience, skilfully crafting a wholesome, nutritious product too.

A research trip to where the frankfurt is said to have begun, in Frankfurt, Germany started the development process.  Artisan makers stripped all chemicals and additives, which have been added over time to increase yields, efficiencies, and enable unskilled operators to make a specialised product.

Back to basics – meat and spices – what else really needs to be in there?  No artificial flavours, colours, preservatives, no fillers, or phosphates.  Made from free range, grass fed beef with no hormone growth promotants.  With absolutely no genetically modified ingredients contained within.  Lewis & Son made products that we would be happy to serve to our grandchildren and children respectively without a guilty conscience; how many food processors can say that with their hand on their heart?

Why did you decide to include a FODMAP Friendly range into your line of meats?

Over the last two years of retail trade a noticeable amount of intolerant customers have made special requests for sausages that were free of gluten, lactose, onion, garlic, preservatives, and the list went on.  Being a business that was big enough to act upon this, but small enough to make a small batch for this small number of people we customised products.

This started taking off, and through an active social media campaign new intolerant customers came from afar in search of these high quality products that they were having difficulty finding elsewhere.

An introduction to Dr. Sue Shepherd and the team at FODMAP Friendly assisted us in collaboratively designing a range of products that fitted the bill for the FODMAP Friendly certification body.  After a series of independent laboratories tests, further product development, and much market research, we launched a range of products that were to be the first meat products in the world to become FODMAP Friendly.

But we didn’t stop there, given all our smallgoods have always been made with no gluten we decided to support Coeliac Australia and have our products endorsed by them as a Gluten Free product and verified as such.

How has the FODMAP Friendly Certification Program helped grow your business?

“With the addition of the known and trusted FODMAP Friendly green logo, customers have been able to shop with confidence that our products doesn’t contain any ingredients that may irritate them.  The logo stands out and helps to avoid the shopping anxiety caused by restrictive diets and cryptic ingredients listings by some manufacturers” – Daniel, of Lewis & Son

With our new line of products we have been able to reach out to a market that was not available.  We have been able to get known and loved products into the bellies of many folk that once considered these type of products out of bounds.

The range of products, is being welcomed by independent grocers and health food stores throughout Victoria, New South Wales, Queensland, and Western Australia, and some distribution has taken place in Hong Kong as well.  Stockists are growing by the week and the company is always happy to hear where you would like to see the products.

What is the best feedback you have received from customers about the FODMAP Friendly range of meats?

The best feedback has come from a place of inclusivity.  We are passionate about eating healthily and mindfully together as friends and family.  The growing number of dietary restrictions has made it more difficult for the same meals to be enjoyed by all at once.  A delighted mother expressing gratitude that she could now send her daughter to school with some of our Viennas on Hot Dog Day gives us quite a warm and fuzzy feeling.  A family saying that “bangers and mash night” is back on the menu.  An older German client saying that the smallgoods are just like their grandmother used to get, without all the rubbish – let’s us know we are on the right track.  Our high quality, nasty-less charcuterie are simple foods, kept simple to be enjoyed as simple pleasures by all.

Where can people find more information about your brand, including the Certified line of products?

We are quite active on Facebook, Instagram and Twitter, and also have a regularly updated website www.lewisandson.com.au with a list of stockists at www.lewisandson.com.au/welcome.

A big thank you to Daniel from Lewis & Son for taking the time to tell us more about his business, and the difference the FODMAP Friendly logo has made for their brand.

Don’t forget to visit our website for more information on the Lewis & Son range, and see our App for all FODMAP tested foods and food products.