When Erica Hughes founded healthy pasta substitute Slendier, she knew she needed to take her product to the world.

Her brand of pasta, noodles and rice uses flour made from the konjac plant, making them significantly lower in calories and carbohydrates than wheat varieties.

The konjac plant is a well known vegetable is Asian countries, widely grown in China, Japan, India, and Korea.

Committing wholeheartedly to her new venture Slendier, Erica quit her corporate job, and worked to make her product available in more than 20 countries.

“The first thing we noticed was that people who ate Slendier as a replacement for rice and pasta lost weight and kept it off, without feeling hungry or like they were missing out,” Erica said.

“Then we saw it had broader appeal with people who were managing health-related ways of eating, like diabetes and FODMAP diet plans, vegans and those who are gluten intolerant.

“The best part is when we see Slendier forming part of everyday meals – people who eat it because it adopts the flavours of their sauces, allows them to have a good food day, and who love that it tastes great and fills them up.”

Slendier, through its main ingredient konjac, contains large amounts of a soluble fibre called glucomannan that moves slowly through the digestive tract and leaves the individual feeling fuller for longer.

Being fat, sugar and gluten free, Slendier is also ideal for dieters, vegans, and coeliac disease sufferers.

The pasta is available in spaghetti, angel hair, lasagna, noodles, and rice, as well as organically produced fettuccine, from all major supermarkets.

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