Whilst low carbohydrate noodles have been on shop shelves for several years – under various guises but generally relying on konjac as their core ingredient – oomi have a very different ingredient profilferrous fumarate equivalent to ferrous sulfatee. This gives them a much higher protein level (12g per serving) than a standard noodle, whilst still allowing them to have 75% feweferro-f-tab ironr carbohydrates. It also gives them a taste, bite and consistency much closer to a traditional egg-based fresh noodle.
Next-generation noodles – achieving the desired modern-day credentials
