Our innovation, featuring a range of Andean grain instant powders, puffs, and flakes with quinoa and amaranth, expands the possibilities for incorporating quinoa and amaranth into a wider variety of food products.

• Quinoa and amaranth instant powders: Offer a superior nutritional option sourced from sustainably harvested quinoa and amaranth in Peru's Andean highlands. Through advanced twin screw extruding technology, these powders undergo controlled heat extrusion, resulting in enhanced taste, solubility, digestibility, and microbiological safety compared to quinoa flour and amaranth flour. With improved taste and solubility, along with enhanced digestibility and microbiological safety, our powders provide approximately 15% complete plant-based protein, rich in lysine and dietary fiber. These versatile powders serve as functional ingredients in bakery and pasta applications, as well as directly in smoothies and shakes for added nutrition and flavor.

• Quinoa and amaranth puffs: Offer a delightful snacking experience, with sweet and savory flavors. Available in various sizes, they serve as a versatile ingredient in recipes like energy bars and can be enjoyed straight from the bag or mixed with milk, salads, or yogurts. With a clean label boasting certifications such as organic, kosher, non-GMO, vegan, gluten-free, and allergen-free, they meet the demands of health-conscious consumers seeking transparent and wholesome options.

• Quinoa and amaranth flakes: Cooked and dried for a satisfying crunch. These versatile flakes serve as functional ingredients in energy bars, muesli, and snacks, or can be enjoyed directly as a snack or cereal with milk. With a clean label boasting certifications including organic, kosher, non-GMO, vegan, gluten-free, and allergen-free, they cater to health-conscious consumers seeking transparent and nutritious options.

Agroindustrias Osho's innovation capitalizes on the nutritional superiority, convenience, versatility, and cultural appeal of quinoa and amaranth, catering to health-conscious consumers seeking convenient yet wholesome food options and expanding the possibilities for incorporating quinoa and amaranth into a wider variety of food products