In 2013, Foods from the Earth was established by Stephen Donnelly and Denis Logan with a view to making pulses more convenient, tasty and versatile. As leaders in the Grain, Seed and Pulse trade, Stephen and Denis identified the opportunity to draw on Australia's position as the home of safe, high quality pulses to support this endeavour. In realising this opportunity, Foods from the Earth was established, along with a strong supply chain that can be traced from paddock to plate.
The development of our worldwide patented technology has been integral to the creation of Foods from the Earth products. A unique, world-first production process enables Foods from the Earth to produce and supply products that are inimitable and serve a variety of market needs.
Foods from the Earth's initial product launch focuses on low allergen, functional foods and ingredients made from Mungbean, Chickpea and Faba Bean. These products have a unique selling proposition as they are a "pan free-from", delivering low allergen, nutritional and sensory benefits.
Our mission is to provide functional pulse-based foods and ingredients that are tasty, nutritious, low-allergen and compatible with food sensitivities. At Foods from the Earth, we are committed to removing the risk and isolation experienced by allergy sufferers.
Foods from the Earth's mission to support allergy sufferers, their family, and friends is backed by patented technology that transforms pulses like Mungbean, Chickpea and Faba Bean. A unique, chemical-free production process enables us to balance the often competing values of taste, nutrition and cost-efficiency with ease. The resulting 'free-from' ingredients and food products possess mainstream taste profiles, yet maintain a high level of nutrition.
Like our customers, we are focussed on safety, health and wellness and are dedicated to providing allergy sufferers with greater variety in the food and grocery market.
Healthy nutritious pulses are now a tasty functional food ingredient
Foods from the Earth engage a highly controlled, patented process to create 'free from' products. Our chemical-free method naturally releases the innate nutty flavours within pulses like mungbean, faba bean and chickpea. The grassy, astringent taste commonly associated with pulses and legumes becomes undetectable, and the taste profile sits on a spectrum ranging from neutral to nutty.
The true benefit of this innovation lies in evidence the nutritional profile of the pulse is relatively unchanged throughout the process. Therefore, we are able to produce flours, kibbles and paste that possess comparable (and in some instances, enhanced) nutritional benefits to raw mungbean, faba bean and chickpea.
Accordingly, our innovation delivers two core functions:
The anti-allergenic function of pulses like mungbean complement the innovation. There is a history of the pulse being used in traditional Chinese medicine to remedy the unpleasant symptoms of wheezing, hives and eczema.