Meet the Founder: Ana, Froot Pops

     Tell us a bit about Froot Pops. What inspired you to start your business?

My inspiration came from back home in Brazil, my sister adores Froot Pops and I couldn’t find it anywhere in London so started making them. We still make all our chocolate-coated fruits in-house at our factory in North London, and we are hugely focussed on quality. I’m so proud of that. It’s such a simple concept and part of what drew me to it was exactly that: getting to have an indulgent, delicious treat that’s super refreshing and still gets you whole fruits and is not ultra-processed. I’m a big believer in a balanced lifestyle and have never been one to deny myself little pleasures, so finding sweet treats that can truly fit my routine and give me that daily dose of joy has been fabulous and I just wanted to share it with the world.

 

     It’s an exciting time for frozen treats - what makes Froot Pops a standout in the category?

I know right! The frozen aisle had been neglected for so long and now it’s full of really cool innovation, amazing quality products, and how fabulous to see people realising just how good frozen can be – you get to keep quality and freshness without using nasty preservatives, and you don’t have to worry about throwing stuff away if your plans change etc.

Froot Pops has been a big part of this wave I believe due to the quality of our range that comes from our focus on sourcing great ingredients and carefully balancing the flavours with each of our fruits. The innovation we’re bringing to frozen fruit snacking is definitely here to stay, and I’m excited about this next chapter and getting more people adept to the world of frozen snacking.

What advice would you give to someone looking to start a business in the food industry?

I’d say first and foremost believe in yourself. If you feel strongly about your proposition try to tune out all of the uncertainties that will naturally come when you start thinking about your next steps & just go for it.

And equally important, be laser focussed on the quality of your product. It’s honestly been the #1 thing that has allowed us to grow so quickly. I didn’t have any money or expertise to do marketing, brand building or any of that stuff, so I had to let the product speak for itself, and it has not let me down. People keep coming back when they can taste the quality of what you’re delivering, it’s as simple as that.

Eat in or out?

Out. Going out to eat is my favourite thing to do (alongside going to the pub actually…), I love discovering new spots and have a never-ending list of restaurants that I want to check. It’s all written down on my phone’s notes and I keep adding to it, maybe one day I’ll get through the whole list.

Favourite cookery book?

I’m obsessed with Japanese cuisine and Japanese Cooking: A Simple Art (by Shizuo Tsuji) has genuinely transformed how I cook Japanese food at home, it’s made me much more confident with it. Highly recommend.

Favourite recipe (sweet or savoury!)?

Dan dan noodles. The proper one, with preserved mustard greens and the sauce at the bottom of the bowl and all.

Favourite restaurant or café?

I’m going to be a bit cliché here but oh well, in London my favourite one has got to be La Petite Maison. I love everything about that spot: the confident cooking with no frills, the simplicity of the decor, the way they have managed to stay true to themselves and never change their menu or their ways based on what’s ‘trending’, ahhhh… And I dream of their pain perdu pretty often. Plus their wine offering is superb.

Favourite kitchen utensil?

My microplane. I have 3 in different shapes and sizes for all my substantial grating needs…

Coffee or tea?

I drink plenty of both, but would choose coffee if I had to stick to just one. A good cup of coffee is the only way to start the day for me.

Favourite ByRuby dish?

Can I pick two? Thai green curry & chicken tarragon. They’re both so so good.

What 3 items do you always have in your freezer?

Frozen peas, my favourite sourdough pre-sliced and frozen fresh, homecooked beans that I make in the pressure cooker & portion out then freeze enough to last me a couple months (like a true Brazilian).

Favourite meal – starter, main and pud?

That’s too hard a question!! My answer will usually depend on what time of year it is, what mood I’m in, and even what shows I’m watching. At the moment I’m thinking about Summer, sun, beach, so I’ll go for:

Pan con tomate, then seafood linguine with a very cold glass of white wine, then an espresso, then proper gelato with a post-dinner stroll.

Dream dinner party guest (celebrity or otherwise!)?

Jon Favreau. I love him. I’d travel anywhere for a meal with Jon Favreau, and my husband has grown to be ok with it. Jon Favreau if you’re reading this please invite me.

 

Thanks so much to Ana, we had such a great afternoon chatting away in the sunshine. If you’d like to give Froot Pops a try, you can grab a bag alongside a  ByRuby Serves 2 for just £12 on Ocado  for a limited time*. The perfect post‑ByRuby treat!

*Order by 17/06/2026, offer subject to availability