FAQ.

Yes! Thoughtful is made with 100% plant-based and therefore suitable for all diet groups.

Yes! Thoughtful products are MUIS certified.

No, we use soy of non-GMO sources and only natural flavourings.

Soy: Take note that Soy forms a big portion of our recipe. Gluten: We use ingredients that are naturally free of gluten. However, they are not certified gluten-free and so may contain small traces of gluten from possible cross-contamination at their sources. Others: Free of milk, tree nuts, peanuts, eggs, fish, crustaceans at ingredient and manufacturing sources.

Thoughtful is only as processed as a loaf of bread! Our exclusive blends of protein dry mixes are ambient, never been heated or frozen, with no more than six 100% natural ingredients. Our dry and simple formula allows for a naturally long stable shelf life which provides a peace of mind that no excessive artificial preservatives are necessary. More importantly, being minimally processed means maximum nutrition is retained for your well-being.

Yes! Other than high in fibre and zero cholesterol, Thoughtful contains high quality protein sources which are highly digestible with complete profile of the essential amino acids that our body requires for muscle growth and maintenance. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) method measures a protein’s ability to provide adequate levels of essential amino acids for human body needs. The closer the score is to 1.00, the higher the protein quality and Thoughtful’s range scores at 1! (PDCAAS reference score for egg and whey = 1.00) Besides high protein quality, Thoughtful is also proud to be awarded by Singapore’s Health Promotion Board to carry the Healthier Choice Symbol, declaring its range to be “25% lower in saturated fat and sodium compared to regular alternative meats” currently sold in the market. Achieving this is very important to us at Thoughtful as we are not simply providing another meat alternative but truly offering a healthier option towards a deliciously better future for families.

Cellulose is the building brick of all plant life. It doesn’t do much except form extremely strong structures in plants. Chew out a stick of celery and what is left in your mouth as the stringy stuff is cellulose. It is simply long chains of glucose units strung together. It dissolves in cold water to make a good sticky ‘glue’ that binds the other ingredients into a formable texture. Most importantly when heated, it gels like an egg white, so your vegan burger patty doesn’t fall apart during cooking. When consumed, it goes through our body as a soluble fibre. That means it helps the movement of food through the bowels and is not fermented in the lower gut, so it doesn’t give you wind.

Xanthan gum is made from a bacteria found on the leaf surfaces of green vegetables, including broccoli, brussels sprouts, cauliflower, cabbage, kale, rutabaga, and turnip. The bacteria is fermented (much like cheese or wine), then dried and ground into powder. It stabilizes and thickens foods to provide the right texture and flavour delivery. Xanthan gum is approved for food use globally, most common in salad dressings, sauces, beverages, dairy products, syrups, toppings, baked goods, confectioneries and candies, bread, batter, and low-fat spreads. It is a sustainable product and typically available in the bakery aisle at your local grocery store. Xanthan gum’s safety has also been reviewed and endorsed by the World Health Organization and Food and Agriculture Organization (WHO/FAO). Xanthan gum can be verified as vegetarian, vegan, Halal and Kosher certified.