Almond Flour is a healthier and tastier substitute for wheat flour. To date, almond flour has been an important ingredient in healthy baking.

Almond Flour is a healthier and tastier substitute for wheat flour. To date, almond flour has been an important ingredient in healthy baking.

Almond Flour is a healthier and tastier substitute for wheat flour. To date, almond flour has been an important ingredient in healthy baking.

Erythritol belongs to polyols, i.e. polyhydroxy (sugar) alcohols. It is produced in the process of natural fermentation.

Sugar* - and fat-free* syrup with sweeteners.

SUGAR* - AND FAT-FREE** SAUCE WITH SWEETENERS.

SUGAR* - AND FAT-FREE** SAUCE WITH SWEETENERS.

Flavor drops with sweetener, without sugar.

Cocoa Spread with hazelnuts, whey protein, no added sugar, sweetener.

Cocoa Spread with hazelnuts, whey protein, no added sugar, sweetener.

It is prepared only with natural ingredients

Have you ever thought of trying the favourite meal of Americans, the peanut butter? Then do not wait any longer, try the vegan BioTechUSA Peanut Butter containing only natural ingredients. If you prefer easy-to-spread, soft creams, choose the smooth version, or if you like when the peanuts crack under your teeth, try the crunchy peanut butter. Peanut butter is a great source of protein and fiber, and you can eat it in many different ways, so it is easy to incorporate it into your diet if you want a little variety.

Hot chocolate flavoured drink powder with whey protein, milk protein and sweeteners.

Flavoured, sucralose-based table-top sweetener powder without added sugar, gluten and palm oil free, with inulin.

Flavoured, sucralose-based table-top sweetener powder without added sugar, gluten and palm oil free, with inulin.

Poppies Crisp Bread Protein is extruded product with typical taste. It is made only from finest ingredients and boasts these amazing features like low fat, low saturated fat, low sugar and is perfect source of protein and fiber.

XYLITOL is a compound of natural origin, classified as the so-called polyols.