VENDING INGREDIENTS


VENDING INGREDIENTS


notoriously poor in health and innovated to instead create a product certified low in sugar, low in fat and low in calories, with two vegan options, whilst keeping taste and intensity of flavour at a level people love.”


experience, straig h of the ingredient, a drying. This proces


“Our secret is our use of freeze-dried ingredients.We use real, whole pieces of meat and vegetables, preserved through freeze- s locks in both the taste and the nutritional value llowing a fresh, restaurant-calibre noodle t from the convenience of one of our advanced,


modern vending machines.”


The above are only a few examples of how suppliers to the vending sector are thinking outside the box to provide adventurous non-traditional options to vending operators driven by customers who are hungry to try something new, different and above all nutrious and healthy.


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