I’m Ankita Khante, a London-based product designer turned brand builder, food entrepreneur and founder of OSEEDY. I created OSEEDY to make nutritious seeds easier and tastier to add to everyday meals.
For years, I searched for small ways to make everyday food work harder for me. I added moringa to meals, blended tofu into dough and found clever ways to bring nourishing ingredients into food I already enjoyed. I was not trying to build a perfect diet. I wanted healthy hacks that could survive real life.
Around six years ago, seeds became one of those hacks. They were simple, versatile and easy to add to almost anything. I began making blends for myself and noticed positive changes in my skin, hair, nails and period cycles. But I kept forgetting to eat them.
So I made one ready-to-use blend and placed it beside my salt and pepper. At every meal, I added a spoonful. No extra packets, measuring or complicated routine. Because it stayed where I could see it, it became a ritual I could actually keep.
The blend lived beside the salt and pepper, where an everyday habit belongs.
I also host The Bouzi Club, an intimate London supper club built around food, creativity and bringing people together. I started gifting little jars of my homemade seed chutneys and blends to guests as return gifts.
People loved the flavour and the ease of using them. They took the jars home, sprinkled them over their own meals and began asking me for more. That was the moment I realised this personal habit could become something bigger.
OSEEDY was born to make seeds easier and tastier to eat, without turning wellbeing into another job. From savoury seasonings and breakfast blends to new seed-led foods, OSEEDY will be everything seeds: small, joyful shortcuts designed to become real habits.
Good habits do not have to be difficult. Sometimes, they just need to sit beside the salt.
Make better nutrition easier to act on.
of UK adults do not meet the recommended 30g of fibre a day.
Adults aged 19 to 64 average 16.4g. GOV.UK nutrition surveyof consumers are aware of the benefits of high-fibre foods.
Yet only 4% select fibre-rich items every or most times. NIQ consumer researchof the UK population had used GLP-1 medicines for weight loss by May 2026.
Up from 3.1% in June 2025. Smaller appetites make nutrient-rich choices increasingly important. British Nutrition Foundation guidance IGD health network summaryWe know more about nutrition than ever, but knowing is not the same as doing. Fibre, protein, gut health, healthy fats and personalised nutrition have moved into everyday conversation, yet 96% of UK adults still miss the recommended fibre intake.
Seeds can contribute fibre, plant protein, unsaturated fats, minerals and, in seeds such as flax, plant-based omega-3 ALA. But the supermarket seed aisle has barely evolved. Seeds are still mostly sold as ingredients people must choose, prepare, combine and remember to use.
Higher-fibre diets are associated with better digestive health and a lower risk of several long-term diseases.
Sales of fibre-based foods grew 14.1% in value over the 26 weeks to 10 January 2026, while one in four UK households said health was their number-one priority for the year ahead. At the same time, GLP-1 use for weight loss rose from 3.1% to 8%, and these medicines reduce appetite.
The future food aisle needs more convenient, nutrient-rich, plant-forward choices. Yet seeds are still largely treated as raw ingredients rather than everyday food formats.
OSEEDY sees the opportunity to modernise the category, not by inventing another supplement, but by redesigning a simple whole food for how people actually eat now.
As we grow: responsible sourcing, demand-led production and longer shelf life to reduce avoidable waste.
We take the work out of seeds. We choose them, roast them, combine them and flavour them, then give people simple serving cues and pairings.
Instead of creating another wellness routine, OSEEDY attaches a small healthier action to meals already happening. Shake it over breakfast, lunch or dinner. Health + flavour + ease turns good intention into repeatable behaviour.
We do the preparation. You keep the habit.
Every blend starts with whole seeds and a clear serving cue.
Every product gives people a clear portion and recognisable ways to use it with meals they already eat.
Markets, tastings, supper clubs and Seed School content show people what seeds contribute and how they fit into everyday food.
Small-batch production today. As we scale: more direct grower relationships, demand-led production, shelf-life improvement and lower-waste packaging.
Our mission is bigger than seasoning. We want to make seeds a normal part of everyday food and build OSEEDY into the brand people think of for anything and everything seeds.
Success is not only how many jars we sell. We want to know whether people are actually eating seeds more often, completing their jars, repeating the habit and understanding how seeds fit into their everyday food.
As we grow, we want that impact to extend upstream too, through more responsible sourcing, stronger relationships with seed growers and less avoidable waste.
How the change happens