OUR FOOD PROPOSITION HAS TWO PILLARS: LEGUMES AND FERMENTATION
WE WILL BRIEFLY EXPLAIN WHY
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We formulate our recipes using legumes, leveraging their nutritional advantages and sustainability as a protein source.
Legumes have fundamental energy-based functions as they: provide proteins polyunsaturated lipids, as well as various vitamins and minerals.
When consumed alongside other vegetable proteins, a complete amino acid profile is created which is similar to those provided by animal proteins.
The crops of vegetable proteins contribute to reducing Green House Gas Emissions due to their ability to assimilate and bind nitrogen to the soil.
They contribute to more balanced storage of nutrients, enhancing resistance to diseases, fostering a superior soil structure with reduced herbicide dependency and promoting greater biodiversity to encourage pollination.
The cultivation of vegetable proteins is economically superior when compared to animal proteins concerning the consumption of energy, water and other necessary external contributions.
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We invest in the introduction of increasingly advanced forms of fermentation, built upon innovative proprietary biotechnological methods. This endeavour aims to forge a new generation of protein sources, enabling us to build a more sustainable future while satisfying the world’s protein demand.
Fermentation is one of the most ancient methods to preserve foodstuffs, methods which produce goods that can be considered indispensable such as bread, beer, wine, yoghurt, and preserved vegetables just to name a few.
The OSCE and EU have proclaimed that fermentation and biotechnologies are among the most pivotal technologies in the near future. This acknowledgement is based on their potential to enhance both the quality of life and environmental conditions.
