Inside the stand (G027 – Pavilion 5A), the tuscan group will present to the international public two of its recent products, both selected from the prestigious contest “SIAL Innovation”, the most important showcase in the world for trends and innovations in the food industry.
The 100% yellow lentils spaghetti, made in a long shape, really innovative for legumes pasta, which are rich of vegetable proteins and source of fibers, and Vegan ‘Nduja, from the line Bio In Tavola, a regional specialty in its plant based version with spicy wheat gluten, rich in vegetable proteins and ideal to spread on bread or toast, to flavor pizzas or to prepare sauces.
“The idea of vegan ‘nduja was born by chance, speaking with one of our producers. I provoked him for fun and from that point on the process that brought to realize the product began.” – explained Fernando Favilli, CEO of Probios – “Even the spaghetti are an absolute innovation - he continues – the market already offers many shapes of legume pastas, but ours are the first long ones and we are proud to be, once again, pioneers in the world of the organic vegetarian food”.
With the launch of the first legumes spaghetti and the first vegan ‘nduja, Probios confirms sure enough its vocation to the absolute innovation. In its almost 40 years of history, the company has been a pioneer of its sector presenting as a preview on the market, with the line Rice&Rice the first rice pasta and the first rice mayonnaise, Mayorice, winner of the prize Biofach Innovation 2004; the first organic gluten-free panettone, the first line of pasta and baked products Altri Cereali, with gluten-free oats, and from the line Panito, the first flatbread and the first taralli, 100% organic and gluten free guaranteed.
