Noodles, Gooder.
We took the humble noodle and packed it with nutrients so you can have your mac and eat it too. It’s kind of a big deal, packed into a tiny noodle.
Key ingredients
Our Noodles
Wheat Flour
Wheat Flour
This ain't no standard "wheat flour"! Ours is a special flour that contains 10X more fiber than regular flour does. This particular fiber is extra special in that it is a resistant starch for prebiotic benefits like support for healthy blood sugar levels, gut health, immune health and more.Chickpea Protein
Chickpea Protein
Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. The protein from the chickpea flour is what we use to boost nutrition!Wheat Protein
Wheat Protein
Wheat protein is fully natural in wheat. It's isolated from the wheat grain by a simple washing process. Our wheat protein gives Goodles an extra protein kick and helps to create that springy, bouncy chew!Nutrients extracted from:
Nutrients extracted from:
We grind up the following superfoods into a powder, extract out the micronutrients, and bake it right into the Goodles noodle. Because our vitamins and minerals come from nature, they are more stable and bioavailable than synthetic vitamins concocted in a lab. This special process is what allows us to get so much nutrition in there without giving the noodle an icky flavor.Broccoli
Broccoli
Broccoli contributes critical nutrients like Vitamin C and Chromium.Spinach
Spinach
Shhh. Don't tell the kids. Ground up, organic spinach delivers nutrients like B2, B6, Folate, E, & Iron.Kale
Kale
Kale is a nutrition superstar due to the many nutrients it contains including Vitamin K and Copper.Pumpkin
Pumpkin
Pumpkin is a superfood delivering lots of nutrients including Manganese, Molybdenum, and Zinc.Sweet Potato
Sweet Potato
So good! Packed with Vitamin A.Sunflower Seeds
Sunflower Seeds
Sunflower seeds are little nutritional power-houses: Hello Biotin, Vitamin B1, B3, Biotin (Vitamin B7) and Selenium.Cranberry
Cranberry
This power-packed berry is a nutritional gem. Cranberries are a rich source of several vitamins and minerals, including Iodine.Chlorella
Chlorella
Yes, it's a fresh water algae. But don't be scared! Chlorella is packed with vitamin B-12. We only use the nutrients, so don't worry about any weird taste!Maitake Mushroom
Maitake Mushroom
Maitake, recognized as the "king of mushrooms" in Japan, has long been used as an adaptogen to treat several ailments. Maitake is the mushroom with the highest source of vitamin D. Goodles gets Vitamin D2 from these guys.Shiitake Mushroom
Shiitake Mushroom
We grab Panthotenic Acid (Vitamin B5) and Selenium from these nutritionally dense superfoods.Our Cheese
Asiago and Parmesan Blend
Asiago and Parmesan Blend
We worked with our favorite little dairy in the Midwest to create a proprietary blend of Goodles Asiago and Parmesan Cheeses. Asiago cheese is a cow's milk cheese that has a flavor reminiscent to Parmesan but is a bit creamier and more tangy. We've blended it with our nutty Parmesan to create a nice, round, yummy and creamy cheese blend.Cultured Milk
Cultured Milk
An important ingredient in cheesemaking, cultured milk is milk that's been fermented with lactic acid bacteria. The fermentation process preserves freshness while enhancing taste and improving digestibility. There is evidence that fermented milk products have been produced since around 10,000 BC.Whey
Whey
Whey is a byproduct of cheesemaking, and is the liquid remaining after milk has been curdled and strained. It imparts a wonderful sweet dairy flavor and creamy mouthfeel.Salt
Salt
Pure salt.Disodium Phosphate
Disodium Phosphate
Making cheese would be difficult without disodium phosphate - the sodium salt derived from phosphate rock in the earth. It acts as an emulsifier that keeps fat and water from separating during the cheese-making process. This helps us get the richest and creamiest cheese possible. Disodium phosphate has been used in cheese production since 1895.Enzymes
Enzymes
Enzymes are important in cheese-making to create curds and whey. The whey is the liquid part that is strained and the curds are what's left behind -- AKA cheese! Our enzymes are produced by natural fermentation processes and are NOT derived from animal sources.Butter
Butter
Butter. Real and true butter -- the dairy product made from the fat and protein components of churned cream. It lends a creamy mouthfeel and sweet dairy flavor to cheese.Buttermilk
Buttermilk
Buttermilk is the sweet liquid squeezed from butter-making. It's high in protein and calcium, and delievrs a yummy sweet dairy flavor.Tapioca Flour
Tapioca Flour
You know when you make homemade Mac & Cheese, you usually start with a roux of flour and butter to help thicken the sauce up? Well, we’re using a touch of tapioca flour, which thickens up the sauce in an all-natural way!Get To Know
Twist My Parm
Next gen alfredo
Simple yet oh-so satisfying
Twisted, in a good way
The indulgent one
NOODLE NOTES
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