Quinoa brings a different dimension to our raw-material portfolio. Naturally gluten-free and valued for its nutritional composition, quinoa gives an alternative to conventional cereal and pulse ingredients when nutrition, differentiation and gluten-free formulation are central to the development brief.

Ebro Ingredients processes quinoa into speciality flours and works with quinoa sourced from South America as well as Europe. This combines distinctive raw-material positioning with the practicality of a flour-based ingredient for food development.

Quinoa flour is positioned within our portfolio as high in protein, fibre and B vitamins. It therefore provides an interesting platform for developing nutrition-focused and gluten-free products where the choice of raw material itself can add value and differentiation to the final food concept.