Toby Burrows works alongside the family which have run the iconic New Zealand farm where Velvet Blend's key ingredients come from. After 22 years playing rugby as a lock, Toby retired due to concerns about serious injuries affecting his professional career. By then, he was managing a small company and needed to prioritize his well-being to maintain his health and work performance.

As a teenager, Toby spent two years training in vale tudo, jiu-jitsu, and, as it was known in the 1990s, shootfighting under New Zealand's legendary martial arts instructor, the late Dr Geoff Aitken. After taking a break from sports post-rugby when he was 31 but staying active with gym sessions and daily runs, he realized he needed something more engaging. Despite the risk of injuries, he chose to return to jiu-jitsu, preferring its predictable and less bruising nature compared to rugby. Now 42, Toby trains 4-5 days a week, focusing on grappling, MMA, and wrestling, and serves as a regular sparring partner for professional MMA fighters—a challenging role that demands intense physical conditioning, especially as he ages.. through sport he's been able to compete with various world champions and high level athletes. And also had the privilege to meet some of the finest people in the game - both inside the octagon and out - like Mr Adesanya here (photo taken in Auckland, early 2024).

Toby began using deer velvet at 40 for strength and endurance, later mixing it with beef bone broth to combat gut issues that had worsened during COVID inactivity. These gut problems, which ranged from discomfort lasting weeks to more concerning symptoms, inspired him to create Velvet Blend. With the help of New Zealand’s top food technologists, Toby dedicated over a year developing Velvet Blend to the point that now, as of November 2024 it is available internationally.

Toby is truly grateful for the support shown to him which is so encouraging, and thrilled it is finding a home with such a wide array of people.