PROTEINS AND GLUTEN
Extracted wheat gluten is defined “vital” when the drying process takes places at low temperatures.
Gluten is the colloidal complex of insoluble proteins contained in the seeds of some plants, more precisely of wheat.
This complex is mainly formed by two proteins called gliadin and glutein. Research has also identified in gluten two protein aggregates which have very specific functions in wheat: the first is a sort of connective tissue, the other covers the starch granules. All the flours, oils and spices used are certified organic farming.
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NO PRESERVATIVES, NO STABILIZERS
The energy we get from food is positive when food is living, without preservatives and without stabilizers.
Living food need to be stored in the fridge…that’s why we keep our product always refrigerated following the HACCP European protocol.
According to HACCP standards and regulation, we set up a system of self-assessment to guarantee food safety and to prevent health issues, making sure the “cold chain” from the producer to the consumer will never be interrupted.
In fact, cold chain and a mild pasteurization are the only techniques we use to preserve our products, and which allow us to safeguard the life of food and keep unaltered the quality and the nutrients. (Renny Elia)
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HOW TO COOK KINVIT®
QUESTION: How to cook KINVIT® products?
ANSWER: Rule number one is that KINVIT® does not release liquids but it rather absorbs liquids. Therefore, in all kinds of preparation we suggest to foresee a pre-cooking phase made with a liquid cooking base such as salted water, broth, sauce and other.
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We suggest to remove the food from the pack at least 10 minutes before cooking.
Please be advised that for the formats “sausage” and “small salami”, apart from the pack, there is a synthetic casing which must be discarded. Push the sausages out of the casing before cooking.
Cooking with vegetables that release their liquids will be ideal. You just need to keep them over low heat from 5 to 10 minutes.
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Caution when cooking on plate or grill: 5 minutes heating are enough to enjoy them a the maximum softness and fragrance.
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Lupine-based products do not absorb liquids nor release liquids during cooking: however, we suggest letting the product dry in the pan and cook until reaching a golden and crunchy crust. In fact, the flavor of the Lupine is enhanced by a lively flame. Once cooked it is possible to combine it with other dishes, according to the recipe or taste.
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SEALED STORING
QUESTION: What is the shelf-life of the Wheat-based or Lupine-based product?
ANSWER: The best before date of the products stored sealed and in the fridge is indicated on the pack.
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STORAGE AFTER OPENING
QUESTION: What is the shelf-life of the product once opened the pack?
ANSWER: The leftover product can be stored in the fridge three of four days after opening the pack. Please note that there are no contraindications on conservation because eventual mold formation due to accidental presence of oxygen are prebiotic and non-toxic (just like cheese).
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SPECIAL TARGETED NATURAL FERMENTATION
Our special targeted fermentation is a process that allows the production of proteins and nutrients using microorganisms such as yeasts.
In targeted fermentation the microorganisms produce naturally exactly what is needed. In our facility the natural yeasts are developed in a natural way for KINVIT® by aerobic microorganisms which have adapted to effectively transform the ingredients and gain in nutritional element, taste and digestibility.
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COCONUT OIL​
Coconut Oil – one of the healthiest fats – suffered from a massive campaign of disinformation built up by the media, which depicted it as a saturated fat that causes hearth failure.
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The acidic profile of the coconut oil highlights instead its richness in medium-chain saturated fatty acids such as caprinic, caprylic and lauric: those nutrients represent the most available source of energy since these are easier to absorb and oxidize by human body.
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Despite being rich in these saturated fatty acids, coconut oil does not affect cholesterol levels in a negative way because it is low in long-chain saturated fatty acids such as palmitic acid (palm oil, not to be confused with coconut oil), and rich in MCTs (i.e. sport supplements based on medium-chain triglycerides acid are generally prepared from coconut oil).
Coconut contains a high quantity of nutrients which are important in the fresh fruit itself, and both in its fatty part - known as dried coconut - and in the extracted oil.
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The reduced palmitic acid content is compensated by a similar quantity of oleic acid and a small percentage of linoleic acid. Coconut oil contains about 50% of lauric acid, a 12-carbon saturated fatty acid which is converted to monoolein in the human body; this substance has very strong antiviral, antimicrobial, antiprotozoal and antifungal properties.
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Coconut oil is a saturated oil composed mainly of medium-chain triglycerides (MCTs) which are known to stimulate metabolism. MCTs do not interfere with thyroid activity, they promote weight loss, increase tissue sensitivity to insulin - and therefore the tolerance to glucose, increase the energy expenditure and decrease the adiposity in overweight individuals.
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PACKAGING
For our packaging we only use recycled PET: even though it is still plastic, it guarantees the quality of KINVIT® and it is the most reliable material for the conservation of our products. A mono-material package to be delivered in Plastic waste according to the recycling rules of your Municipality.
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