As Privredni.hr reports, the crisis caused by the pandemic hit Sana hard as a small developing company. Still, this time the company’s team exceeded expectations in the innovation of new products. Inspired by the desire to preserve the environment, they presented Cool straws and teaspoons – edible and completely biodegradable products based on apple fiber.
“Cool straws are the only apple fiber-based straws in the world, and we are extremely proud that Sana and Wisefood present them to our market. We are sure that they will be a favorite summer addition to juices and cocktails. Cool teaspoons will make many balls of your favorite ice cream even better. We believe that with these innovative, environmentally friendly products, we have brought new solutions to our HoReCa partners, who now more than ever need to prepare interesting news for their guests and show their concern for health and the environment. We will delight many consumers as we have done in recent years as part of our motto Enjoy Healthy! If Cool straws and teaspoons will help at least a little in preserving our planet, our goal will be met”, said director Silvija Repić.
These are edible straws and spoons that can solve many environmental problems that the world has been struggling with for years. Edible Cool straws are made from natural ingredients, primarily wheat and apple fiber, and sweetened with steviol glycoside. They are of exceptional quality and strength and last up to 60 minutes in cold drinks or smoothies and even up to 20 minutes in hot drinks.
Edible Cool teaspoons are made from rice and cornflour, and apple fiber and are sweetened with sweeteners. With them, you can eat as many as five scoops of ice cream and stir your favorite coffee or eat pudding. The teaspoons are gluten-free.
Precisely, biodegradable with these straws and teaspoons gives an additional advantage over other natural materials. Even if they are not eaten, they can be easily degraded in nature. Other products must first be collected to be recycled or prepared for compost.
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