Sisters Ingrid and Sally Stead, with backgrounds in business, marketing, science, and agriculture, are actively developing and testing their legume pasta product range. High in protein, fibre and complex carbohydrates, legumes make an ideal ingredient from which to make delicious vegan friendly, gluten free pasta with half the carbohydrates, double the protein and four times the fibre of regular wheat pasta. Unlike typical gluten free pastas, it doesn’t taste like cardboard.
What does your business need to start cooking with gas? Human consumption is exponentially growing and we are quickly losing our ability to keep up with demand. Agricultural practice is certainly changing and innovations are happening everywhere, but the world needs more players on the scene to find solutions.