✦1Quinoa flour Rating 7Quinoa flour Quinoa flour is obtained by milling the seeds of Chenopodium quinoa, a plant belonging to the Amaranthaceae family. It is naturally gluten-free and is used in bread, biscuits,...2026-Sep-21Natural foods and vegetables
✦2Grasso vegetale (karitè) Rating 7Shea fat Shea fat is obtained from the seeds of the shea tree (Vitellaria paradoxa, family Sapotaceae). It is a solid or semi-solid fat at room temperature, particularly rich in...2026-Sep-21Natural foods and vegetables
✦3Gluten-free rolled oats Rating 7Gluten-free rolled oats Gluten-free rolled oats are made from oat grains (Avena sativa, family Poaceae), which are generally dehulled, steamed and then flattened into flakes. They are a good source...2026-Sep-21Natural foods and vegetables
✦4Gluten-free whole oat flour Rating 7Gluten-free whole oat flour Gluten-free whole oat flour is obtained by milling the whole oat grain (Avena sativa, family Poaceae), retaining the bran, germ and endosperm. It is naturally rich...2026-Sep-21Natural foods and vegetables
✦5Lactococcus lactis subsp. cremoris Rating 7Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. cremoris is the traditional name of a lactic acid bacterium now reclassified as Lactococcus cremoris. It is widely used as a starter culture...2026-Sep-21Nutritional chemistry - Component/health ratio
✦6Lactococcus lactis subsp. lactis Rating 7Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis is a lactic acid bacterium widely used as a starter culture in the production of cheese, buttermilk, sour cream and other fermented...2026-Sep-21Nutritional chemistry - Component/health ratio
✦7Lactobacillus delbrueckii subsp. bulgaricus Rating 7Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus delbrueckii subsp. bulgaricus is a lactic acid bacterium traditionally used for the fermentation of milk and the production of yoghurt. It generally acts together with...2026-Sep-21Nutritional chemistry - Component/health ratio
✦8Bifidobacterium lactis Rating 7Bifidobacterium lactis Bifidobacterium lactis is a traditional name used for the bacterium currently classified as Bifidobacterium animalis subsp. lactis. It is a microorganism belonging to the genus Bifidobacterium, mainly used...2026-Sep-21Nutritional chemistry - Component/health ratio
✦9Proteine del siero di latte Rating 7Whey proteins Whey proteins are the soluble protein fraction of milk that remains in whey after casein coagulation during the production of cheese and other dairy products. They mainly include...2026-Sep-21Nutritional chemistry - Component/health ratio
