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|Price:||$34.32 ($0.61 / Ounce) & FREE Shipping on orders over $35. Details|
The Orgran range of products is totally natural, with nothing artificial added. Full of flavor and natural nutrition, the range is suitable for a wide variety of people with restricted dietary requirements. The Orgran production plant is totally dedicated to the manufacture of dietetic foods. The state-of-the art facility is dedicated to totally wheat-free and gluten-free production, eliminating the threat of cross-contamination.
Who Are Orgran Products Suitable For?
The Orgran range of products is suitable for a broad range of consumers, including:
COELIACS: The entire range of Orgran products are wheat-free and gluten-free.
FOOD ALLERGIES & INTOLERANCES: The Orgran range of products are totally natural. Free from artificial colors, flavors, and preservatives. In addition, the products are also dairy- and egg-free.
DIABETICS: Orgran products have been reviewed by Diabetes Australia and are suitable to include in the menu plans of diabetics in consultation with their health professional.
WEIGHT PROBLEMS: Low in fat and containing no cholesterol, Orgran products are suitable to include in weight-reduction programs.
NUTRITIONAL DEFICIENCIES: Orgran products undergo minimal processing to retain the highest possible nutrient content available.
VEGANS AND VEGETARIANS: Orgran products are free from animal derivatives.
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This is by far the best egg replacer I've ever used. I made several specialty dishes over Christmas and they always turned out just like the ones I made with eggs.Published 21 days ago by Angela Poch
Of all of the egg replacers this one is the best by far. I use it in any recipe that calls for eggs, and when I make a custard pie I use it to replace the egg by simply adding the... Read morePublished 1 month ago by Chester York
I read all the reviews but was doing a detox so tried it. I ended up giving it to a student of mine that was allergic to eggs.Published 18 months ago by Amazon Customer
Bitter after taste and does not work well in baking unless you like flat cakes and brownies.Published on July 8, 2009 by Maureen McDonald