The reason we include quinoa in our formulation is not only to increase protein or fiber content, but to enrich the diversity of nutrients derived from different plant-based sources. While legumes form the foundation of our product, quinoa acts as a valuable complementary ingredient that completes this structure.

From a flavor perspective, it has mild nutty and roasted notes. At the levels used, it does not create a dominant taste; instead, it supports the natural aromas coming from legumes and contributes to a more balanced and richer flavor profile.

Quinoa has been extensively studied by nutrition scientists in recent years due to the quality of its protein and its range of minerals. For this reason, it is often described by many as a “superfood”; however, we do not view quinoa as a miracle ingredient, but rather as a natural raw material that adds diversity and richness to our formulation.

In short, we use quinoa because of its nutrient-rich profile commonly known as a “superfood,” its contribution to the diversity of different plant-based sources, and its ability to complement our formulation with its mild nutty aroma.