LangLang from Großheubach in Lower Franconia developed an entirely new, healthy pasta product: organic protein pasta.
For three years, the sisters Sandra and Stephanie Lang researched and refined a type of pasta that would be healthier than traditional pasta. While what they came up with was very rich in carbohydrates, the organic protein pasta from LangLang is made from chickpea flour, fresh eggs and dried spices. Thus, it is a pure protein meal in the sense of being a combined, gluten-free and 19% protein food product. No flavour enhancers or preservatives are used. With the organic protein pasta therefore, there is finally a type of pasta that is an important source of protein to the body, that supports healthy eating with valuable minerals, that can be used for weight loss, may be a eaten as a disease preventative, optimally serves even diabetics and celiac sufferers and is supported and distributed by cancer research.