Step 1

The first step is to remove compounds that blocks nutrient absorption (anti-nutrients). During this process, locked or trapped nutrients are liberated and released from the whole food.

Step 2

The second step is to increase the bioactivity of the free nutrients using only food grade bacteria, enzymes and yeasts.

Step 3

The final step is to design different business and consumer food product formats using these whole plant ingredients so that health can be delivered to all individuals in the form of easily absorbable and active nutrients. The ingredients remain whole, unadulterated and minimally processed throughout the process.