Messyface Seeks to Bring Positive Momentum to the UK Jams & Preserves Scene
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- January 1, 2026
For too long jam appears to have been stuck in the slow lane of a fast-evolving spreads aisle where peanut butter has over time become the most vocal category hero on shelf, offering everything from artisanal discernment and clean, stripped back ingredient decks, through to appealing, plant-based protein; an array of intriguing flavours & textures and larger-than-life brand founders.
Messyface is a fresh modern take on Tahin Pekmez (cleaner, smoother, more spoonable); a timeless Mediterranean classic made from two, instantly gettable ingredients, slow-cooked grape molasses and nutty-flavoured tahini made from roasted sesame seeds.
People who’ve tasted the product can’t believe it’s just made from grapes and sesame seeds – it has a wonderful caramel-like texture and is perfect for spreading.
Founder, Alex Epstein first discovered Tahin Pekmez in a small Turkish deli in The Netherlands and was instantly hooked. ‘I loved the simple transparency of the recipe, the fact this was a fibre-rich product with authentic World cuisine heritage that offered natural fruit sweetness without resorting to any refined sugars, palm oil or synthetic stabilizers, sweeteners and thickeners. Ottolenghi has made significant strides in recent times championing tahini appreciation with the UK. My vision was to spread the ‘tahini joy’ by championing it within a more mainstream medium that could be utilised on bread, in porridge, within smoothies or across any number of home baked offerings (cakes, tarts, doughnuts, traditional puds….).
There have of course been other real successes within the fine jam fixture, including Fearne & Rosie who’ve carved out a distinct, low sugar niche and Single Variety that has made its name championing indulgent single fruit variants, but overall jams, marmalades and curds have struggled to keep pace with peanut butters and chocolate spreads; even though their potential is huge, encompassing both breakfast aficionados and inquisitive bakers.
Determined to take this delicious vegan/gluten-free seed and fruit fusion spread to a wider audience Alex saw the scope to build on two of the hottest predicted food trends of 2026, namely fibre-rich products and simply sweetened products that reject adding refined sugars.
Messy Face launches in January 2026
Approx RSP £4.50 (300ml)
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