date:Aug 26, 2021
he pairing of wheat and fava beans improves the quality of the proteins and their efficacy, thanks to the combination of amino acids.
The bean contains lysine and the wheat provides methionine which, when used together, results in a more bioavailable amino acid profile. The binding systems have a high protein content of at least 57.3 g per 100 g and, depending on the recipe, a high protein claim is possible.
The clean label ingredients of the Lory Bind range can be used for the production of v