GreenLato combines ongoing research into its anti-hyperglycaemic effects with a strong focus on product development, marketing, and market launch. The team is continuously improving the production process and plans to expand the product line, giving GreenLato a distinct advantage in offering a healthier, nutrient-rich alternative to traditional noodles while addressing consumer health concerns.

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The global consumption of noodles is rising rapidly due to their convenience, palatability, shelf stability, and affordability. However, traditional noodles are high in carbohydrates and lack other essential nutrients, contributing to hyperglycaemia and an increased risk of diabetes mellitus. There is a clear market need for a healthier, more nutritious alternative that maintains the convenience and affordability of conventional noodles.

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The global consumption of noodles is rising rapidly due to their convenience, palatability, shelf stability, and affordability. However, traditional noodles are high in carbohydrates and lack other essential nutrients, contributing to hyperglycaemia and an increased risk of diabetes mellitus. There is a clear market need for a healthier, more nutritious alternative that maintains the convenience and affordability of conventional noodles.

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GreenLato employs an innovative drying system to convert Caulerpa lentillifera into a nutrient-rich powder, preserving its nutrients, colour, and flavour while extending shelf life. This powder is then used in a plant-based noodle production process, enhancing the nutritional profile of traditional noodles by increasing protein, dietary fibre, polyunsaturated fatty acids, and mineral content. Advanced analytical technology is also used to identify and quantify the seaweed’s carbohydrate, fibre, mineral, vitamin, and fatty acid content, ensuring the development of a nutrient-rich, health-promoting noodle product.

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