Planting - Import export

- Calendula petals - Cistus - Diatomaceous earth (diatomite) - Fennel - Hibiscus flower - Lemongrass - Orange blossom - Phytoglycogen - Rosehip fruit peel - Rosehip seeds - White mulberry fruit

Acai extract Acerola extract Andrographis paniculata extract Belladonna extract Barberry extract Blueberry extract Boswellia serrata extract Hop extract Black pepper extract Uncaria extract Red caviar extract Cistus extract Damiana (Turnera diffusa) extract Dong Quai (Angelica sinesis) extract Drosera extract Tea tree extract Tea tree extract 20% saponins St. John’s wort (Hypericum) extract Codonopsis extract Garcinia Cambogia Extrakt Ginkgo biloba extract (maidenhair tree) Hawthorn extract Gentian extract Bitter melon (Momordica charantia) extract Bitter orange extract Graviola extract Buckwheat extract Guarana extract Guggul extract Gynostemma extract Apple extract Cocoa extract Artichoke extract Primrose cup extract Butcher’s broom rhizome extract Cat’s claw (Uncaria tomentosa) extract Pine bark extract Angelica root extract Black radish root extract Ginger root extract Dandelion root extract

Pea Protein is obtained from yellow or golden peas by dry and liquid methods. In the dry method, the shell of the peas is removed mechanically, they are ground to obtain pea flour, and the proteins are separated and collected by centrifugation. Pea Protein contains a high concentration of protein, iron and amino acids, which makes it a popular ingredient in various diets due to its non-allergenic properties and easy digestibility. Pea Protein also has functional properties such as water binding capacity, foaming, emulsification and stable gelation. It appears as a beige powder with a clean taste. Its shelf life can be up to 24 months if kept in cool and dry storage away from light. Pea Protein is available in 20 or 25 kg bags or Big Bags. Pea Protein is commonly used in vegetarian and vegan products, sports nutrition, baked goods, and as an ingredient in prepared foods. It can also be texturized to make meat analogs and increase the protein content of meat substitutes.