Hot & Savoury update - Real talk

Welcome to the forum. Pasta bolognese will be returning, you can find all the deets here

Right, and can I ask why you believe our data to be off? We use so many different touchpoints when making a decision like this. I’m rehashing some of the data used previously but when we make a decision like this we look at lots of points but these being the main 3.

For the last year we’ve been looking hard at these metrics for H&S:

  • Repeat Rate (RR) - This measures how often you, our Hueligans, come back for more Huel products, whether it’s the same flavour, another flavour, or something totally different. It’s important because it helps us rank clearly which products are preferred and which are good gateways to other products.
  • Net Promoter Score (NPS) - This metric asks how likely you are to recommend Huel to your friends and family. A high score from you means we’re doing things right and that you’re spreading the Huel love! It’s not directly product related, but we can draw correlations with the above metrics and products to help form a picture.
  • Complaints - While they might seem like bad news, your complaints are actually golden opportunities for us to improve. We appreciate your feedback and aim to turn negatives into positives where possible.

Huel is a vegan product, but we don’t market it specifically to vegans. Huel is for everyone.

We look at all the data, not just one specific point. We take into consideration the changes made. It’s worth noting that these decisions don’t just happen overnight. These are looked into, investigated, can we change this, can we do that - All sorts of conversations before we get to the point of a delist.

I am sorry that this is the case. Of course this is gone now but that being said, it doesn’t mean that this could be something we revisit in the future. One day we may hit the nail on the head and bring you the best Mac & cheeze possible but for now that’s not the case. We’re always working super hard behind the scenes to bring new flavors to the table so who knows what we could see next.