Pulpa is offering an exceptional offer on its range of açai products - The Pulpa Value Pack includes:
1 x 90g tubs of Pure Freeze Dried Açai Berries
2 x Açai & Green Tea Infusion
1 box of 24 Açai and Granola bars.
£35.00 inc p.p.
This represents excellent value and allows you to try our range of products for £35
FREEZE DRIED POWDER 90 grams
The freeze drying process retains all the nutritional properties of acai through reducing the pulp into a fine powder at very low temperatures. Unlike extracts, freeze dried acai completely captures the unique synergy of nutritional benefits found in acai and is completely pure with no carrying agents. We guarantee our freeze dried powder to be the very best quality and we back this up fully with our nutritional analysis. It is simply pure acai with nothing added and is excellent as a versatile ingredient.
Box of Pulpa Acai ‘Superfood’ Bars (24 x 30g bars)
Our ‘Acai Superfood’ Bar is the world's first ever Acai based cereal bar. It is made from 100% natural ingredients which are all ethically sourced. In addition to tasting great and being healthy, it is the perfect energy supplement for between meals.
Ingredients
Jumbo Oats, Forest Honey, Rice Crisps, Sunflower Oil, Brazil Nuts, Sesame Seeds, Sunflower Kernals, Pumpkin Seeds, Almonds, Walnuts, Almond Oil, and ACAI
Acai & Green Tea Infusion (contains 25 individually wrapped envelopes)
This infusion is a refreshing blend of Acai Berries and Chinese Sencha Green Tea, which preserves a delicate to subtle flavour. Both are renowned for their rich antioxidant properties, which may help protect the body from the damage caused by free radicals.
Chinese Sencha Green Tea is from the Anhui Province in Eastern China. This tea is quickly pan fired after plucking and rolling to halt the onset of oxidation, which gives it a unique colour and character.
It is the synergy of combining both Acai and Sencha Green Tea that makes this infusion so special.
Ingredients
Pure freeze dried Acai & Sencha Green Tea
This product was added to our catalog on Monday 25 February, 2008.