Hi is just simple
preparation

SIMPLE IN COMPOSITION:

– It’s easy to cook
– It’s good to eat
– No compromises

Hi Ingredients

Before producing our plant based foods, we pay particular attention to the selection of ingredients.
Before producing our plant based foods, we pay particular attention to the selection of ingredients. Read more about the important ingredients and their positive effects on human nutrition.

More about

The protein supply therefore plays an important role.

Hi Ingredients

Before producing our plant based foods, we pay particular attention to the selection of ingredients. Read more about the important ingredients and their positive effects on human nutrition.

FAT
SOY PROTEIN
CARBOHYDRATES & FIBERS
MINERALS
FLAVOURS & SPICES
Hi Hi INGREDIENTS

We obtain the proteins needed to manufacture our Hi products primarily from soy. We do this deliberately for the following reasons:

  • High quality protein: Soy is a complete and therefore very high-quality protein, meaning it contains all 9 essential amino acids needed by the human body.
  • High nutritional value: In addition to protein, soy is rich in other nutrients such as fiber, vitamins (e.g., B vitamins) and minerals (e.g. iron, calcium). This improves the overall nutritional profile of plant-based foods made from soy.
  • Cholesterol-free: Soy protein is naturally cholesterol-free, making it a heart-healthy choice especially for people who need or want to lower their cholesterol.
  • Other Health Benefits: Regular consumption of soy has been linked to a lower risk of heart disease, better bone health and better cancer prevention, especially breast and prostate cancer.
  • Sustainability: The cultivation of soybeans is a very efficient crop in terms of land and water use. This contributes to a lower environmental impact, less deforestation, and a smaller carbon footprint.
  • Traditional versatility: Soy protein has been used for many years in various forms such as tofu, tempeh, soy milk and are part of the traditional diet of many cultures, including East and Southeast Asian cuisine.

We are aware that the cultivation of soybeans is viewed critically by some consumers. Therefore, we would like to explain the following: Soybeans have come into discussion mainly because of their cultivation in Brazil and Argentina. This is because about 80% of the world’s soybean harvest is consumed as animal feed, especially in countries such as the USA, Brazil and China. We have described further connections in detail under “Feed-to-Meat”. Therefore, the direct use of soy protein for human nutrition can help to limit and reduce the increase of pastureland for livestock production and the inefficient use as soy for animal feed.
In our opinion, the health benefits mentioned then outweigh the specific concerns of soy production and clearly demonstrate the valuable aspects.

FAT

Another important food component is fats. Healthy dietary fats, which are found primarily in vegetable oils, are responsible for healthy blood lipid levels. They usually have a high proportion of monounsaturated and polyunsaturated fatty acids, which are much healthier than the so-called saturated fats. These come from butter, lard, sausage, meat, cheese, and cream, to name the main sources, and can contribute to heart disease if consumed in excess.
Fat also plays an important role in the flavor of food. This is because many aromas and flavors are fat-soluble, which means that the taste of a food is perceived more intensively because the taste receptors on the tongue respond better to the aroma substances when they are dissolved in fat.

SOY PROTEIN

We obtain the proteins needed to manufacture our Hi products primarily from soy. We do this deliberately for the following reasons:

High quality protein: Soy is a complete and therefore very high-quality protein, meaning it contains all 9 essential amino acids needed by the human body.
High nutritional value: In addition to protein, soy is rich in other nutrients such as fiber, vitamins (e.g., B vitamins) and minerals (e.g. iron, calcium). This improves the overall nutritional profile of plant-based foods made from soy.
Cholesterol-free: Soy protein is naturally cholesterol-free, making it a heart-healthy choice especially for people who need or want to lower their cholesterol.
Other Health Benefits: Regular consumption of soy has been linked to a lower risk of heart disease, better bone health and better cancer prevention, especially breast and prostate cancer.
Sustainability: The cultivation of soybeans is a very efficient crop in terms of land and water use. This contributes to a lower environmental impact, less deforestation, and a smaller carbon footprint.
Traditional versatility: Soy protein has been used for many years in various forms such as tofu, tempeh, soy milk and are part of the traditional diet of many cultures, including East and Southeast Asian cuisine.

We are aware that the cultivation of soybeans is viewed critically by some consumers. Therefore, we would like to explain the following: Soybeans have come into discussion mainly because of their cultivation in Brazil and Argentina. This is because about 80% of the world’s soybean harvest is consumed as animal feed, especially in countries such as the USA, Brazil and China. We have described further connections in detail under “Feed-to-Meat”. Therefore, the direct use of soy protein for human nutrition can help to limit and reduce the increase of pastureland for livestock production and the inefficient use as soy for animal feed.
In our opinion, the health benefits mentioned then outweigh the specific concerns of soy production and clearly demonstrate the valuable aspects.

CARBOHYDRATES & FIBERS

Carbohydrates primarily provide endurance performance and are thought to provide over 50% of daily energy needs. Wheat, soy, peas, lentils, chickpeas, oats, rice and potatoes are excellent sources of carbohydrates. They also add flavor, texture and balanced nutrient content to our Hi products.

At the same time, dietary fibers – largely indigestible food components consisting mainly of vegetable carbohydrates – are also important for our diet. They are not digested at all or not completely by humans and therefore no or almost no energy is obtained from them in the digestive tract. Dietary fiber supports the digestion of nutrients and, together with sufficient fluids, promotes intestinal peristalsis. It is recommended to consume at least 30 g of dietary fiber per day.

MINERALS

In addition to protein, fats and carbohydrates, minerals and their effects are important for human nutrition. They are needed in all body fluids and play a special role in the transport of nutrients and metabolic processes in the blood as well as nerve functions.

Iron (from soy, pea, lentil protein) is important for oxygen transport in the blood and overall energy metabolism.

Zinc plays a critical role in immune function, wound healing and DNA synthesis and is found in various plant protein sources.

Sodium is important for fluid balance and nerve function, but excessive intake can lead to hypertension. We take great care to add only well-dosed amounts.

Phosphorus is naturally found in many plant sources of protein and is important for bone health, energy production and DNA synthesis.

Potassium is already present in some of our ingredients and helps regulate blood pressure and supports muscle and nerve function.

Magnesium is found in several herbal ingredients and is involved in numerous biochemical processes, including muscle and nerve function, and is essential for overall health.

FLAVOURS & SPICES

For an impressive taste experience, spices and flavors play an important role and are used by us depending on the desired flavor of the Hi product.
These can be ingredients such as soy sauce, tamari, miso paste, nutritional yeast and mushroom extracts.

Likewise, classic savory spices such as garlic, onions, rosemary, thyme and sage are added, not forgetting a little salt and pepper.

Light smoke flavors are achieved, for example, by smoked paprika or other natural flavors. Other flavors are created by adding paprika, cumin, coriander, oregano and basil; spiciness is imparted by adding chili powder, cayenne pepper, or even jalapeños. Sweet flavors are obtained by adding maple syrup or brown sugar.

For a slightly sour taste, we add citrus juices or tomato-based ingredients.
With these natural ingredients, we give our Hi products a wide and attractive range of flavors and can satisfy the different preferences of each consumer.

Hi Responsibility
Hi Plant-based
Hi Plant-based
Hi Hi Plant-based
Hi Plant-based
Contact us

We’d love to hear from you! Shoot us a note and we’ll get back to you soon.