As consumers demand more nutritionally balanced breakfasts, companies are feeling the pressure to cut back on carbohydrates while keeping their products as tasty as ever.
Our legume range can satisfy these demands thanks to their nutritional properties and functional characteristics (texture, shelf life, water retention, etc.).
These advantages offer consumers what they need, while satisfying their expectations for healthy, sustainable products with simplified labelling. We also have the added advantage to give the end product a nutty taste without any allergen concerns. Our flours can be extruded to a number of shapes.
