100% Plant Proteins

A perfect balance of flavours and colors deriving from plant properties, without binders, colouring and preservatives. All products are natural, plant-based and absolutely without animal proteins.

The entire range is characterised by a high protein content of approximately 30% and has less than 9% of fat, and thus represents an excellent nutrition source for those who choose to follow a vegetarian lifestyle o who simply want to enjoy a real meat alternative.

Known in the past as the ”poor mans’s meat”, legumes are a good food source for their high protein content.

Legumes are a good source of fibres and mineral salts, such as calcium and zinc. To increase their biological value, you just have to eat them with complementary proteins like cereals.

Chickpeas

Chickpeas are a great source of plant-based proteins, with a protein content reaching 19%. These legumes offer a range of health benefits and their nutrition is a potent package of protein, vitamins, fibres and minerals.

They are one of the oldest consumed crops in the world and remain one of the most popular even today. Chickpeas are still included in the traditional diets of many populations living around the world, including those eating traditional cuisines that stem from the Middle East, the Mediterranean region and African nations too. In Italy, they are widely grown in Liguria, Tuscany, Umbria regions and eaten almost everywhere, as for example in regional dishes like farinata and polenta-like panissa, in soups or combined with pasta.

Lupins

Lupins have been today revaluated thanks to their extraordinary properties. These legumes offer a high content of countless advantageous nutrition, which makes them very nourishing. They contain fibres and proteins and thus represent a good meat alternative. Their nutritional profile includes omega-3 and omega-6, fatty acids that are important in a healthy and balanced diet. Characterised by a low sugar content, they are an ideal alternative also for diabetes.

Lupins are generally found always cooked and preserved in brine, ready to be eaten. We can find lupin flour and lupin-based mild, suitable to people allergic or intolerant to lactose or milk proteins. These legumes are very versatile and can suit many different recipes.

Nature at its best