Lead the Future of Plant-Forward Eating From Kitchen to Product
Word’s out: plant-forward is the way ofthe future. In fact, 44% of consumers are trying to eat less meat and 57% aretrying to eat more plant protein.
But the question lingers: can food be both tasty and healthy? Mankai breaksthrough that conundrum, proving that good-for-you food can be craveably good.Unlike other plant sources of protein like beans, peas, lentils, chickpeas oralgal protein sources like spirulina, Mankai delivers complete protein, vitaminB12 and iron.
Combine that with its neutral taste and texture that can easily be incorporatedinto existing recipes and health food products and you’ve got the triplethreat: nutrition, versatility and deliciousness.
Join chefs and companies across the world indiscovering new ways to include this protein-packed vegetable in your creationswhile fulfilling the demands of consumers who prioritize their health, theenvironment and animal welfare. And of course – taste.
Worried about storage or shelf life? No need.
Mankai comes frozen in balls for easy, convenient storage and peace of mind in terms of potential spoilage. It also comes as dried powder with a shelf life of almost 2 years.
All in one Mankai Superbowl
“Lighthouse is a farm to table neighborhood restaurant serving modern Mediterranean food while pushing the boundaries for better environmental and social practices. We love Mankai for many reasons, but mostly for its nutritional value and health benefits. Knowing that we can deliver our guests (especially the vegetarians and vegans) dishes packed with bioavailable protein, vitamins and minerals feels great and is totally aligned with our values.Mankai is also a wonderful ingredient because of the texture it lends to sauces and dishes. It creates a rich and mouth-watering sensation that makes dishes more satisfying and satiating. Lastly, the sustainable way in which Mankai is grown makes it even more appealing. In our view, caring for human beings must include caring for the planet at large and being aware of our place in the food chain and the environment.”
– NAAMA TAMIR, CHEF AND OWNER OF LIGHTHOUSE BK, BROOKLYN, NY
Ready to embark on this revolutionary journey?
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