10% Caprylic acid derived from coconut other than longchain fatty acids, MCT’s completely bypass the gastrointestinal tract and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’ 10% Collagen after water, collagen is the most abundant nutrient in the body. It makes up 35% of the whole body protein content. After the age of 25 we reduce the production of our own collagen, therefore exogenous collagen is so critical for longevity. It is needed for bile production ( 33% glycine) to metabolise fat, and increases skin elasticity and repair. Your bones are 60% minerals, but 90% of the protein matrix in your bones is collagen. Our diet lacks collagen because today we mainly eat muscle meat that is high in an amino acid methionine and low in glycine. To counteract Methionine, glycine is needed. Collagen is rich in Glycine, proline, hydroxyproline amino acids.
Belgium
Chocolat Intense Chocolat Noisette Chocolate Pistache Caramel Beurre Salé Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter
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“Spread pastes with an intense taste, for gastronomic pleasure.” This was the basic idea when creating these four exquisite luxury products, low in sugars and with an amazing taste. Enriched with ghee, multi collagen, octane coconut oil, macadamia oil and other healthy fats. Available as : Chocolate Intense Chocolate Pistachio Chocolate Hazelnut Caramel Beurre salé For you to discover and enjoy.
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Inca’cao is a gastronomic artisan producing luxury chocolate with attention to metabolically friendly ingredients accessible to a large audience. Where food technology and culinary delight are equal. Bold craftsmanship with a view on the artisan. We bring global culinary ingredients together and transform them into unique creations. From respect and well-being among cocoa and vanilla farmers, to unique creations for the customer. A gastronomic experience journey
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Gastronomic metabolic friendly Chocolate. INCA'CAO achieved to create a gourmet artisan chocolate line in combination with food technology that is metabolically friendly and accessible to a large audience. INCA’CAO uses a specific sweetener combination so our products have a very low glycemic index An innovative sweetener combination with responsible ingredients that the body produces itself. In this way, we value the well-being of our customers without having to put gastronomy aside. Supporting ingredients with no negative side effects. Despite the fact that sugar does not have an expiration date, it is outdated for us. We appreciate “metabolic flexibility”.
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