FelsineoVeg, the brand specialized in ready-to-eat foods, organic and free from ingredients of animal origin, inaugurates theecommerce. The platform is also accessible from the company website.
And prides itself on providing the consumer with essential information for conscious purchases, starting from the complete list of ingredients and the table with nutritional values.
Plant proteins free from
The basic ingredient of the vegan foods from the Bologna group is a dough of various flours (wheat and chickpeas or wheat and lupins) processed with sourdough. This results in two product lines:
– the Veghiamo line offers ready-to-eat plant-based cold cuts, in 10 different flavors, three of which also available in gluten-free version.
– the line Good&Green offers instead crispy preparations to be heated for a few minutes, in Burger format (simple and spicy) and Dorata (delicate or lupin, more flavorful).
The three pillars
The policy of FelsineoVeg is in line with the primary needs of sustainable nutrition. It rests on three pillars of value:
– 100% plant proteins. The use of legumes (chickpeas and lupins) produces foods with high protein content (about 30%) and less than 9% fat. The products are prepared without the addition of thickeners, colorants, and preservatives.
– 100% organic. Benefits for the environment and health, FelsineoVeg's organic foods are certified by ICEA (Institute of Ethical and Environmental Certification), which also grants them the Vegan label. This results in ‘clean’ formulations, free from residues of agrotoxins (herbicides, fertilizers, pesticides, etc.) and obviously from GMO ingredients, banned in organic farming.
– 100% good and healthy. In addition to the controlled nutritional profile to provide balanced foods, FelsineoVeg promises goodness. The most advanced food technologies allow good results for health and the palate. Zero additives and ‘facilitators’ of production processes. And, consequently, no palm oil, the cheap tropical fat responsible for deforestation and social injustices widely used in the past by the food industry.
All products are packed in paper trays, an evolution of previous packaging that results in a 74.5% plastic saving.
Professional journalist since January 1995, she has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and magazines (NumeroUno, Il Salvagente). Author of journalistic investigations on food, she published the book 'Reading labels to know what we eat'.
