Projects

In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these  contain considerable amounts of nutrients. There  is an interest in transforming these parts into...

Oatelli’s Marloes Martens says, “Our aim is to develop nutritious and tasty food products utilising the full potential of pure ingredients. Wherever possible Oatelli will use  more sustainable residual and...

Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of...

Only the heart and leaves (10 -15% of the plant) are used for human consumption. The entire plant is known for its health-promoting properties and as an excellent source of fibre, folic acid, minerals and...