Yellow pea and oat protein powder are both great protein sources but a bit boring by themselves, so we combine them for a better taste. As it happens their amino acid profile also improves when combined, but that's really not that important. What's nice about these crops is that peas don't require much fertiliser (their roots bind nitrogen right from the air) and oats as crop fits the nordic climate perfectly.
Cocoa mass is you get after the beans have been fermented, dried, roasted and ground. Next step melting and separating into cocoa butter and cocoa solid (kakaopulver) and onwards to making chocolate.
Rapeseed oil has a lot going for it. Great fatty acid composition, can be used for biodiesel, looks spectacular on the farmers field. We're not so sure about the name though.
We use a blend of sugar free syrups to balance taste and functional aspects. Going forward we aim to switch to alternatives without sugar alcohols since for some people that leads to, well, gas.
Isomaltooligosaccharide is similar to syrup but has a very low sugar content, does not cause caries and is excellently tolerated by the stomach. Diabetics should know that it is a source of glucose (has a high GI).
Maltitol is a part of our sugar free blend. It is a sugar alcohol and a standard ingredient for sugar substitutes. It is very similar to sugar in taste and texture but does not cause caries. Like many other sugar alcohols, it should be eaten in moderation to avoid a faux paux in yoga class, i.e. don't down three bars right before going in.
Oligofructose is also a part of our sugar free blend. It is a fiber in syrup form. As with the maltitol above, moderation is your friend.
Glycerol is found in many exercise supplements for its performance-enhancing properties and is used as a food additive to bind water and improve consistency. Amazingly, it can also be used for making soap, high explosives, e-cigarette liquid, antifreeze and so on.
(Sunflower) Lecithin is a very common additive that is used, among other things, to make ingredients mix better. Lecithin is found naturally in egg yolks but also in several plants and we of course use a vegan source, sunflowers.
Aromas are concentrated flavours. The natural flavours (if there were any) tend to bugger off in the processing so we basically need to fool you a bit.
Alpha-dextrin is a kind of starch that improves consistency. It's less common than the other ingredients but is typically used in the manufacture of mayonnaise and icing.
Caramel color most of us have played around with at some point, it's one of the oldest ways of colouring food. It's made by heating (caramelising) sugar and turning it into something that is not sugar but great for food colouring.
Citric acid make up about 8% of the dry weight of lemons. It used to be produced by isolating it from citrus fruits like lemons but nowadays there are clever shortcuts such as using microbial fermentation. It's a very common food additive especially in candies and soft drinks.
Freeze dried raspberries are dehydrated in a frozen (near) vacuum, pretty cool! They are then packaged in the inert gas nitrogen (don't worry, the air we all breathe is 78% nitrogen).
