One such range which is completely organic and is suitable for food intolerances, coeliacs and all those who follow a lifestyle through natural values is called “Probios” (meaning: in favour of life)
Probios’ range of products satisfies new trends in the gluten-free market that, in addition to the certain absence of gluten, also calls for other guarantees related to the source of raw materials, nutritional quality, ethical quality, and organoleptic quality.
After years of experimentation and gradually improving their recipes, they believe that they can now claim that Probios products exceed the conception of gluten-free products in 4 ways:
1) IN ADDITION TO GLUTEN-FREE: ORGANIC
According to European organic standards, Probios may not use the following ingredients in its gluten-free products:
- No pesticides obtained by synthesis: forbidden by the organic standard.
- No food additives obtained by synthesis (colouring agents, preservatives, antioxidants, acidity correctors, thickeners, emulsifiers and stabilisers, and flavouring): forbidden by the organic standard. Excellent results are obtained using only natural additives that are allowed by the organic standards: guar gum, acacia or apple fibre, lupin flour, and natural flavouring.
- No hydrogenated fats: forbidden by the organic standard.
- No GMOs: forbidden by the organic standard, excepting for any involuntary presence and only for minimal accidental contamination.
2) IN ADDITION TO GLUTEN-FREE: NUTRITIONAL QUALITY
Where technically possible, many Probios gluten-free products are made to recipes with extensive health characteristics:
- Free of milk (and derivatives) and free of eggs: to make them suitable for other allergic pathologies as well, and to reduce fat content and calories.
- Free of brewer’s yeast or free of yeast of any kind: to make them suitable for other allergic pathologies as well.
- Free of palm oil (replaced by sunflower oil):to reduce the saturated fat content.
- No added fats: to reduce the fat content and calories.
- Free of white sugar (with cane sugar or cereal syrup):to reduce the simple sugar content and calories.
- Salt-free or low salt content: to reduce the sodium content.
- With wholemeal flours: to increase fibre content.
- With cereal flours other than rice and maize (with millet, buckwheat, quinoa, and amaranth): to vary the diet and increase fibre content.
3) IN ADDITION TO GLUTEN-FREE: ETHICAL QUALITY
- Agricultural source of raw materials indicated on the label: greater transparency for the consumer.
- Search for raw materials of Italian origin: lower CO2 emissions, greater guarantee of supply chain traceability.
- Search for raw materials sourced from fair, supportive trade sources (cocoa, sugar): to guarantee social and economic equity.
- Packaging in recyclable materials, with indications of how the consumer can best effect separate disposal.
4) IN ADDITION TO GLUTEN-FREE: ORGANOLEPTIC QUALITY
Their gluten-free products are made with a view to offering a real alternative to products that contain gluten, with a very comparable taste and consistency.
This makes them suitable for and attractive to non-celiac sufferers as well, excellent for the whole family. Therefore, in families in which some members are not celiac sufferers, it is not necessary to prepare special meals or snacks for celiac sufferers.
Also, the use of cereals other than wheat that have excellent nutritional qualities, make these products a valid alternative for those that are not gluten intolerant and are not interested in the gluten-free guarantee.

If you are in Melbourne on the weekend of the 1&2 December please come along and visit us at our stand, we would love to meet you. The event is free, times are 11am - 6pm on both the Saturday and Sunday.
Marquee number - 51, along the river terrace at Federation Square.