Frank was founded by Emmy-winning storyteller Sam Billinge.

I was time-poor, stuck in an edit suite, and always hit by a mid-afternoon slump. I care about my health, so I went looking for a protein-rich snack that tasted good and was genuinely good for you.

It didn’t exist. So I decided to make it.

I’ve spent much of my career editing documentaries, questioning stories where the line between what's real and fake is often blurred. That instinct carried over into food.

When I dug into the protein bar category, I found big marketing claims, that hid heavy processing, and ingredients that didn’t live up to the promise on the front of pack.

Frank is made with the same integrity that I'd apply to filmmaking. Cut what’s false. Keep what’s real. Nothing extra. Nothing shady. Every ingredient earns its place. If you can’t recognise it, it doesn’t belong. Treat ingredients with respect. Treat people with respect. Be Frank.

Frank is built on one rule. If it isn’t real food, it doesn’t go in.

Frank is grounded in science from the very beginning. Backed by world-leading nutrition expert Professor Giles Yeo MBE, Cambridge geneticist and one of the most respected voices in metabolism and appetite research.

His work explores a simple but powerful idea: how the food we eat actually fuels the body. Not trends. Not restriction. Just evidence-based nutrition designed around how humans really work.

That’s why Frank is built on substance, not buzzwords.

Real food. Lasting energy. Science-backed satisfaction.