Britain is hooked on sugar and running on empty when it comes to fibre. 96%* of adults fail to meet the recommended 30g of fibre per day. Yet we’re still pouring sugar and salt-laden sauces over everything from sizzling bacon sarnies to stacked burgers, cheeky kebabs and Friday night pizza.
This month, Gut & Glory launches fibre-maxxed super sauces that do more than cut sugar; they rebuild flavour and fibre into the foods we reach for every day. The key shift: stop defending what you’re removing. Start celebrating what you’re adding.Gut & Glory is starting with sauce but the ambition goes far beyond the condiment aisle. Our gut bacteria thrive on diversity, but modern diets deliver monotony. Fibre has been engineered out of everyday staples and sold back to us in powders and pills. Gut & Glory brings fibre back to the table, hidden in plain sight.
Sauce is automatic. A drizzle. A dunk at breakfast, brunch, lunch and dinner. From golden, yolk-spilling eggs and avocado on toast to crispy roast potatoes with Sunday roast, messy tortillas to al desko salads that need saving. Yet nutritionally, sauces have offered little beyond sugar and salt.
Until now.
Gut & Glory’s super sauces are packed with real vegetables, fruit, herbs and spices. They contain no added sugar, no allergens and no artificial ingredients, are naturally fat-free and fortified with selected vitamins and minerals to support immunity. Fibre isn’t sprinkled on top — it’s built into the flavour.
The debut range delivers colour and impact. Daily Green layers green pepper, sharp lemon and jalapeño heat that cuts through smoky bacon and creamy eggs. Daily Ketchup is rich and deeply savoury — everything you want from ketchup, without the sugar spike. Spicy Mango brings sweet heat with amba inspiration, made for tacos dripping with salsa, grilled chicken wraps and trays of roasted veg straight from the oven.
Drizzle it over crispy halloumi. Dip hot chips straight in. Spoon it into grain bowls. Stir it through mayo. Splash it into a Bloody Mary. These sauces don’t sit politely on the side — they transform the plate.
Gut & Glory isn’t chasing a glossy wellness moment. It’s built for any day of the week. The rushed breakfast bap. The thrown-together midweek tacos. The quick ready meal when you’re tired. If it works there, it works everywhere.
“I’ve got kids. I know how real-life works,” says founder Toby Morris. “You’re busy, you’re hungry, and you’re not weighing out 30 grams of fibre at dinner. But we’re reaching for sauces laden with sugar, salt and preservatives that are difficult to pronounce! So, we built the nutrition into something people already use. “No guilt. No gimmicks. Just better sauce — in a glass bottle you’d actually want on the table.”
To mark the launch, CEO and Founder Toby Morris will appear at The Future of Food and Wellness 2026 and Beyond, an exclusive breakfast panel event on 18 March from 9am to 11am at Raye The Store, Monmouth Street, Covent Garden, London. The discussion will explore how food and wellness are evolving and how brands can build nutrition into everyday habits instead of demanding behaviour change.
Morris will be joined by Jamie McCloskey, Founder and CEO of Love Corn; Rachel Chatterton, Product Development Director at Holland & Barrett; and Dr Victoria Manning, longevity doctor and author.
The panel will be hosted by Carla Buzasi, CEO of WGSN and President of WGSN Advisory, bringing insight into the future of consumer behaviour and global trends. Guests will enjoy vibrant breakfast bites, take home snacks and sauces, and hear from leaders shaping the next phase of food innovation. Places are strictly limited.
To secure a place contact hello@gutandglory.co or visit gutandglory.co.
