Mopur® One al gusto Saporito

Mopur® One
Al gusto Saporito

Thanks to its strong flavour, Mopur® One al gusto Saporito is ideal for pairing with seasonal vegetables, cheeses and as a filling in irresistible sandwiches.


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Product information

Description

Mopur® One gusto Saporito, the new medallion from Good&Green, has finally arrived to satisfy the most demanding palates.

With its 100% vegetable composition and high protein and fibre content, it is the vegetable alternative everyone has been waiting for.

Available formats

Package
2x90g

Ingredients

Food preparation made from wheat gluten, wheat flour, durum wheat semolina and red lentil flour 62% (water, wheat gluten 32%, wheat flour 11%, sunflower oil, durum wheat semolina 8%, natural flavouring, chickpea flour, red lentil flour 5%, red beet powder, flavouring, salt, apple fibre, colouring beet red, beet extract, sourdough, white pepper powder, garlic powder), water, chickpea flour, sunflower oil, wheat starch, frozen courgette, frozen carrots.

It may contain lupine, soya, mustard.

Nutritional information

Average values Per 100g AR*
Energy 1047 kJ/ 247 kcal 12,4%
Fat 12g 17,1%
- of which saturated 1,2g 6,0%
Carbohydrates 10g 3,8%
- of which sugar 3,8g 4,2%
Fibre 6,3g -
Protein 22g 44,0%
Salt 1,8g 30,0%

*Reference intake of an average adult (8400kJ/2000kcal)

Storage

Store between 0°C and +4°C. Consume within 3 days of opening.

The packaging of Mopur® One medallions allows you to reduce waste: the two trays are separate, allowing you to store each portion sealed, even a single portion.

FelsineoVeg for the environment

WHAT IT IS WHERE IT GOES
Upper film (7) Plastic
Tray (7) Plastic

Separate waste collection. Check the regulations in your local area.

Ho.Re.Ca. e Normal Trade

We want to put our expertise and the high quality of FelsineoVeg products at the service of HO.RE.CA. professionals and the Normal Trade channel, offering practical formats of approximately 2 kg and 4 kg with a diameter of 10 cm.

Discover how to aim for excellence in your business by introducing plant-based alternatives.

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