Fibre (from sugar beet, chicory, peas, resistant corn starch), seeds and kernels (sunflower, sesame, flax), pea protein, flavour enhancer: erythritol, 4.8% chia seeds (Salvia hispanica), leavening agent (sodium bicarbonate, disodium phosphate), mineral salt (sodium chloride, potassium chloride).

Fibre from sugar beet, chicory and peas

Plant fibres used to get the correct consistency, and to increase the fibre content of the bread.

Resistant corn starch

Known as FiberFin – a natural, high-fiber gluten-free flour, made from high-amylose corn. The fibre in FibreFin is known as resistant starch, which has a beneficial effect on digestion, bacterial flora and the immune system. Read more about FiberFin here.

Seeds and kernels

Sunflower, sesame, flax: Natural seeds and kernels for good taste, high content of healthy fats, vitamins, minerals and fibre.

Pea protein

Complete vegetable protein from peas.


Known as Sukrin – made purely from the natural polyol erythritol, derived from e.g. GM-Free corn starch, pear, melon and mushroom. Erythritol is produced by a natural fermentation process and there is no artificial additives in Sukrin. Read more about Sukrin here.

Chia flour

Flour made from ground Chia seeds. Chia seeds have a high content of essential fatty acids, proteins, antioxidants, vitamins and minerals.

Sodium bicarbonate, disodium phosphate

Sodium bicarbonate and disodium phosphate are the ingredients of regular baking powder.

Mineral salt

We add a little salt for flavour: sodium chloride (table salt) is used along with potassium chloride, which replaces some of the regular salt to ensure sodium levels are kept to a minimum.