À la eco
“It has the wholesomeness of beans but is as easy to prepare as regular pasta,” says à la eco founder and CEO Lisbeth Arvidsson, referring to it as “the best fast food in the world”, for whenever you are in a hurry. The alternative pasta was introduced in 2012 and was an instant hit in the wellness community. “People were already used to pasta, but this is a healthier option,” the CEO says. The product range includes black bean spaghetti, soy bean fettuccine and fusilli made of red lentils, chickpeas or green peas.
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