A Sustainable Table, Built from the Land

Taste of Nature began with a belief that nothing should go to waste. Samia Ali has worked closely with sheep for years and understands the value of what they produce. Her project brings together dairy, wool, and soap-making under one purpose – to create high-quality, natural products using local ingredients and non-traditional techniques.

She began developing her own recipes for cheese, labneh, and jameed, blending them with herbs, dried fruit, and other ingredients from the land. The project quickly grew to include handmade soaps made from organic sheep milk and a collection of natural wool items.

While the production process was already in motion, Samia joined the Riyada programme to learn how to structure her business and prepare it for growth.

“I heard about the Riyada programme through social media. The training covered many important topics, like product development and pricing. It also helped me register the business in an official way,” she said. 

Working with what the land gives

Taste of Nature is based on simple ideas. Use what is available. Treat it with care. Share it with others. The business makes use of the whole animal, from milk to wool, and does so with a focus on health, sustainability, and value.

The product line reflects that. Cheese and labneh are prepared in small batches, with no additives, and are flavoured with ingredients that grow naturally in the region. Jameed is made using traditional preservation methods, with organic quality as a priority. Wool and soap products are processed and packaged without chemical treatments.

Taste of Nature is not just a dairy brand. It is a local model for how small-scale farming and food production can adapt without losing connection to tradition.

Preparing for future growth

Now that the business is formally registered and producing at a consistent pace, Samia is thinking about what comes next. Her goals are clear: to grow the business, expand into new markets, and eventually be able to employ others.

“My vision for this business is to expand, be able to employ people, and grow,” she said.

She is also exploring solar energy to support more sustainable production and wants to offer training in sustainable farming practices. With a focus on local resources and long-term thinking, Taste of Nature is positioned to evolve without losing sight of its original purpose.

The support from the Riyada programme and SPARK helped put these goals in reach. By offering training and technical guidance, the programme gave Samia the tools to move forward at her own pace, with confidence in what she is building.