We pride ourselves as leaders of Konjac innovation and founders of the Juroat recipe. Our products are produced in IFS and BRC accredited facilities, producing high quality konjac foods. Our clients range between small business owners to major supermarket corporations from around the the world.
Our dedicated research and development team work continuously in developing innovative konjac ingredients that can be used in food and beverage applications. Our ingredients are used in producing unique and high quality finished product for the western consumer.
Konjac (also known as Konnyaku) is a plant that grows in the mountainous regions of East Asia.
The root of the Konjac plant is rich in Glucomannan fibre. When Glucomannan comes into contact with water, it can absorb enough water to expand over 10 times its own weight. For centuries, the people of Japan have been consuming konjac noodles, also known as Shirataki.
Konjac noodles can contain as little as 7 calories and 3.5g of fibre per 100g serving. While nutrients such as carbohydrates, sugar and fat are zero. Konjac noodles or Shirataki appearance translucent and is packed in water.
What is Juroat?
We are the founders and producers of the Juroat recipe. Juroat is made from Konjac flour and a complex of Oat fibres.
Each range (pasta, noodles and rice) is made from a specific blend of konjac flour and oat fibre complex. Juroat is a unique recipe that gives Konjac food a close resemblance of regular pasta, noodles and rice than traditional or standard konjac.