The Flexitarian Food Project
There is a growing body of evidence to suggest the excessive consumption of meat can adversely affect one’s health but also on the environment. The environmental cost associated with the production cycle of meat is becoming increasingly unsustainable. An increasing number of people are making lifestyle changes choosing to change their diet, turning to vegetarian and vegan foods by becoming flexitarians.
Alternatives to meat exist and their nutritional properties make these substitutes real and allies of beauty and well-being. Legumes are at the heart of these alternatives. As well as providing a thorough source of protein, they are rich in folic acid, vitamin B1, vitamin H and various minerals including iron, zinc, magnesium and fibers. Meat replacement foods such as Tofu, Tempeh, nuts, Seitan, wheat muscle and grains, are an excellent source of protein which can be brought to your table. For this reason, we are preparing a line of sauces with the aim of providing you with new ideas to season your dishes.
This range will be called “The Flexitarian Food Project”.