PRESERVING WHAT MAKES INGREDIENTS NATURALLY HEALTHY THROUGHOUT THE PROCESS When gut microbes consume fibre, they produce short-chain fatty acids (SCFAs), such as Acetate, Propionate and Butyrate. It is these SCFAs that have beneficial health properties.“Most beets in processing, like 20% to 30% of them, get wasted,” Mr. Mourad said. “We’re using the peel and the top and the bottom. It’s good for the consumer, they’re getting more fiber and nutrition, and there’s less waste.” THEO's chefs up new veggie-forward foods that deliver on both amazing flavor and nutrition. SOURCE
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