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What is Baobab? Baobab (Adansonia digitata) is the fruit of the iconic baobab tree, primarily found in the dry savannas of Africa. With its thick trunk and gnarled branches, the tree appears to be planted upside down. The baobab is truly a tree of life: its leaves, bark, fruits, and seeds have been used for centuries in African cuisine and medicine. Nutritional Value & Function The pulp naturally dries within the pod, eliminating the need for heating or artificial processing. The powder is packed with: Up to 50% fiber, much of which is soluble. Vitamin C in amounts up to six times higher than in oranges. Potassium, calcium, and magnesium that contribute to healthy blood pressure and strong bones. Antioxidants that help neutralize free radicals. Science Research shows that baobab: Helps stabilize blood sugar by slowing down sugar absorption in the intestine. Acts prebiotically: the soluble fibers provide nourishment for beneficial bacteria in the large intestine. Provides antioxidant protection, which inhibits low-grade inflammation. Increases satiety and thus can contribute to weight management. Why We Use It For me, baobab symbolizes more than just an ingredient. It represents authenticity and purity: precisely the values I want to incorporate into Nativ. By adding baobab to our mixes, they not only gain extra fiber and nutrients but also a unique, fresh touch not easily found in other baking mixes. When I discovered baobab, I was surprised by how powerful this ingredient is and how much it contributes to gut health and energy. It fit perfectly into our story of 'ancient ingredients', clean label, and functional food. Fun FactIn Africa, the baobab is also called the tree of life. For many villages, the tree is literally a source of food and medicine. Source: Chadare FJ et al. (2009). Baobab food products: a review. Critical Reviews in Food Science and Nutrition  

What is teff? Teff (Eragrostis tef) is the smallest grain in the world and originates from Ethiopia, where it has formed the basis of traditional injera (flatbread) for thousands of years. It is gluten-free, nutritious, and particularly rich in minerals. Nutritional value & function High in fiber (7–8 g per 100 g). Good source of plant-based protein (12–13%). Rich in iron, calcium, magnesium, and zinc. Contains resistant starches, which digest slowly and cause blood sugar to rise less quickly. Naturally gluten-free and slightly nutty in flavor. Research shows that teff: Helps stabilize blood sugar due to its high fiber and resistant starch content. Contributes to iron status: its high iron content makes teff interesting for people with increased needs (e.g., women, athletes). Supports gut flora: the fibers act as prebiotics and stimulate healthy bacteria. Is safely gluten-free: clinically tested in celiac disease patients. Why we use teff Teff flour gives our mixes: A firm, whole-grain-like bite reminiscent of rye or spelt. Extra nutritional value with minerals and proteins. Stable energy, ideal for a fiber-rich lifestyle. Fun factEthiopian athletes like Haile Gebrselassie often attribute their endurance to teff. The grain is so small that 150 seeds can fit into one wheat kernel. Sources: Baye K. (2014). Teff: nutrient composition and health benefits. Ethiopian Journal of Health Sciences Saturni L et al. (2010). Nutritional and functional properties of teff. Clinical NutritionImage generated with AI

What is Sorghum? Sorghum (Sorghum bicolor) is an ancient grain that has been cultivated for over 5,000 years, primarily in Africa and India. It is naturally gluten-free and known for its drought resistance. Today, sorghum is globally recognized as a sustainable alternative to wheat and rice.Nutritional Value & Function Rich in fiber (up to 6–8 g per 100 g flour). Good source of plant-based protein (10–12%). Contains antioxidants such as phenolic acids and tannins, which have anti-inflammatory effects. Provides important minerals: iron, magnesium, potassium, and zinc. Naturally gluten-free and mild in taste, ideal in bread and baked goods. Studies show that sorghum: Helps stabilize blood sugar: the combination of fiber, protein, and polyphenols slows down glucose absorption. Supports gut health: fermentable fibers stimulate beneficial bacteria in the large intestine. Offers antioxidant protection: polyphenols neutralize free radicals and reduce the risk of low-grade inflammation. Is suitable for celiac disease and gluten intolerance: it is often recommended as a safe grain option. Why we use sorghumIn our mixes, sorghum flour provides: A soft, bread-like texture similar to whole wheat bread. Nutritional value + fiber without the blood sugar spike of wheat. A neutral, slightly sweet taste that combines well with other ingredients. Fun factIn some African countries, sorghum is traditionally used to make a fermented porridge or beer. In the US and Australia, it's even popped like popcorn!Sources:de Morais Cardoso L et al. (2017). Health benefits of sorghum. Journal of Cereal ScienceKumar A et al. (2022). Nutritional and health-promoting aspects of sorghum. Frontiers in Nutrition

What is it? Psyllium comes from the seed husk of Plantago ovata (flea seed). It is a completely soluble fiber that has been used for centuries in Ayurvedic and Western herbal medicine. Unlike grains, psyllium contains hardly any calories or digestible carbohydrates: it consists almost entirely of fiber. Nutritional value & function Up to 85% soluble fiber. Attracts water and forms a gel in the intestines. Acts as a prebiotic: food for beneficial gut bacteria. Slows down the absorption of sugars, keeping blood sugar more stable. Provides a feeling of fullness without extra calories. Scientific evidenceResearch shows that psyllium: Improves bowel transit: it increases stool volume and promotes regular bowel movements. Lowers cholesterol: 10–12 g of psyllium daily can significantly reduce LDL cholesterol. Stabilizes blood sugar: psyllium helps temper postprandial blood sugar spikes (after meals), especially in people with insulin resistance or type 2 diabetes. Supports gut flora: fermentation of psyllium fibers leads to the production of short-chain fatty acids (such as butyrate), which have anti-inflammatory effects and protect the intestinal wall. Why we use itIn our mixes, psyllium provides: Structure & lightness: it binds water and makes gluten-free dough more elastic. Higher fiber content: ideal for making our products rich in fiber and gut-friendly. Long-lasting satiety: you stay full longer after a meal. Fun factThe name psyllium comes from the Greek word psylla, meaning "flea". This refers to the small seeds that resemble fleas. Many people also call it flea seed. Sources: European Food Safety Authority (EFSA). Scientific Opinion on the substantiation of health claims related to psyllium Anderson JW et al. (2009). Health benefits of dietary fiber. Nutrition Reviews Pal S, Khossousi A et al. (2011). Psyllium reduces blood pressure and serum lipids. British Journal of Nutrition