Oomi's Gluten-Free Noodles are Made from Whiting, Pollock and Hoki Protein
Laura McQuarrie — December 9, 2016 — Lifestyle
References: oominoodles & trndmonitor
Oomi is the proud producer of 'The Protein Noodle,' or gluten-free noodles that boast a high protein content and 75% less carbs. While there are many pasta and noodle products on the market that boast protein-rich formulas from pulses, Oomi sets itself apart by using protein from freshly and sustainably sourced fish. This includes Pacific Whiting, Pollock and Hoki, which are used "to create a noodle that has the best bite and bounce," as Oomi describes.
Unlike protein from ordinary meat sources like turkey, beef, chicken and pork, fish tends to be quicker and easier to digest, meaning that much less effort is required from one's digestive system.
As many consumers now believe that they are deficient in protein, many are searching for products like these that easily sneak in a few more essential nutrients for the body.
Unlike protein from ordinary meat sources like turkey, beef, chicken and pork, fish tends to be quicker and easier to digest, meaning that much less effort is required from one's digestive system.
As many consumers now believe that they are deficient in protein, many are searching for products like these that easily sneak in a few more essential nutrients for the body.
Trend Themes
1. Protein-rich Noodles - Oomi's use of fish protein in their noodles provides disruptive innovation opportunities for developing more protein-rich noodle products using alternative sources.
2. Sustainable Protein Sourcing - Oomi's sustainable use of fresh fish for protein sourcing provides disruptive innovation opportunities for developing sustainable protein sourcing methods for other food products.
3. Digestion-friendly Protein - Oomi's use of fish protein in their noodles that is quick and easy to digest provides disruptive innovation opportunities for developing digestion-friendly protein sources for other food products.
Industry Implications
1. Food Manufacturing - The food manufacturing industry could leverage Oomi's disruptive innovations and techniques for creating protein-rich, sustainable, and digestion-friendly food products.
2. Gluten-free Products - The gluten-free products industry could leverage Oomi's use of fish protein in creating gluten-free noodles to develop more protein-rich, sustainable, and digestion-friendly gluten-free food products.
3. Health and Nutrition Industry - The health and nutrition industry could leverage Oomi's disruptive innovations in creating protein-rich, sustainable, and digestion-friendly food products to develop more healthful food options that could be marketed for those seeking more protein in their diets.
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