BANGO-LOW-CARB Launches Exclusive Refined-Starch-Free Baking Premix, Expanding Healthy Alternatives in the Market

[Taiwan, 3.3.2025] – BANGO-LOW-CARB, a pioneer in refined-starch-free baking solutions, is proud to announce the official launch of its exclusive refined-starch-free baking premix this April 2025. This innovative product is designed to provide bakeries and food businesses with a simple, adaptable, and nutritious alternative to traditional flour, enabling them to create delicious, health-conscious baked goods without compromising on taste or texture.

In today’s modern diet, refined starch remains a dominant ingredient in many staple foods. Recognizing the need for healthier alternatives, BANGO-LOW-CARB has been committed to developing high-quality, refined-starch-free baking solutions since 2019. Over the years, the company has introduced a range of products—including bread, ramen, waffles, cinnamon rolls, mooncakes, toast, and dumplings—earning a strong and loyal customer base.

Proven Market Success and Strategic Partnerships

In 2021, BANGO-LOW-CARB partnered with a waffle chain store, supplying its refined-starch-free waffle premix, which contributed to an impressive NT$250,000+ monthly revenue increase per store. Additionally, collaborations with plant-based pizza restaurants have introduced refined-starch-free pizza options, allowing vegetarian consumers to enjoy flavorful and nutritious pizzas without the excess starch.

Expanding Accessibility to Healthier Baking

With a commitment to continuous innovation, BANGO-LOW-CARB has refined its premix formula to ensure ease of use for professional bakers. The April 2025 launch will enable bakeries to seamlessly integrate the premix into their existing recipes, making it easier than ever to create healthier baked goods without sacrificing flavor or quality.

BANGO-LOW-CARB’s vision is to make refined-starch-free baked goods widely accessible, allowing consumers to enjoy better, healthier choices in more physical stores worldwide.

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