THE TASTE OF WELLNESS

THE WELLNESS THAT COMES FROM LEGUMES

The taste of wellness is not just a slogan but a promise kept: our products are not only tasty, they also do good because they are based on legumes.

The benefits of legumes on health are manifold:

  • They decrease cholesterol and triglyceride levels in the blood.
  • They contribute to reducing the risk of certain types of cancer.
  • They safeguard the skeleton, as they are rich in iron, phosphate, calcium, magnesium, manganese, and zinc, which strengthen its structure, increasing bone resistance.
  • They reduce blood glucose and improve blood sugar and insulin levels due to their high fibre content.
  • They promote regularity of intestinal function.
  • They help maintain a healthy weight by increasing the feeling of satiety and reducing appetite.

Thanks to their nutritional characteristics (rich in protein, fibre, and minerals), they are valid substitutes for a main course such as meat, fish, and eggs.**

**Studies conducted by Colorado State University and published in the Journal of Nutrition have shown that legumes help prevent breast cancer. The Nurses Health Study of 1991, involving 90,000 people aged 26 to 46, and the study conducted by the University of Montreal, published in the Canadian Medical Association Journal and Cancer Research, involving 35,000 women who consumed legumes at least 4 times or more per week, highlighted how eating legumes can reduce the risk of developing colorectal cancer by one-third and developing precancerous colon polyps that usually precede cancer onset.

**Source: WHO - World Health Organization

CertificatES

UNI EN ISO 22000

The UNI EN ISO 22000 standard ensures our customers and partners the efficiency and safety of our food production in all its aspects: from the selection of raw materials during production to packaging, in order to ensure the production of quality products.

It also provides our stakeholders with continuous monitoring of the supply chain with a focus on continuous improvement.


GLUTEN FREE

Products notified by the National Health Service listed in the Register of the Ministry of Health for people intolerant to gluten.

SUSTAINABILITY

Sustainability is at the heart of our company philosophy and runs through all production phases, from raw material selection to packaging:

  • 100% Italian supply chain: the origin of legumes is guaranteed and gluten-free, right from the field;
  • Reduced use of energy resources: thanks to the low-temperature drying process;
  • Clean energy: produced by the photovoltaic panels installed at our headquarters;
  • Eco-friendly packaging: printed with water-based inks and solvent-free. The material is 100% recyclable or entirely compostable from renewable sources (100% cellulose).


Compared to other protein sources, legume production has a low environmental impact:

  • Reduced CO2 emissions. For example, 15 times lower than the carbon footprint of meat
  • Water savings. For example, 10 times lower than the water footprint of red meat
FOOD CO2 WATER
Meat 25.895 18.800
Dried fruit 1.795 6.245
Eggs 3.720 3.260
Legumes 1.660 2.710

CO2 and WATER consumption per food category

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