Shella Good

key ingredients

Our Noodles

Wheat Flour,

Wheat Flour

This ain't no standard "wheat flour"! Ours is a special flour that contains 10X more fiber than regular flour does. This particular fiber is extra special in that it is a resistant starch for prebiotic benefits like support for healthy blood sugar levels, gut health, immune health and more.

Chickpea Protein,

Chickpea Protein

Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. The protein from the chickpea flour is what we use to boost nutrition!

Wheat Protein,

Wheat Protein

Wheat protein is fully natural in wheat. It's isolated from the wheat grain by a simple washing process. Our wheat protein gives Goodles an extra protein kick and helps to create that springy, bouncy chew!

Nutrients extracted from: ,

Nutrients extracted from:

We grind up the following superfoods into a powder, extract out the micronutrients, and bake it right into the Goodles noodle. Because our vitamins and minerals come from nature, they are more stable and bioavailable than synthetic vitamins concocted in a lab. This special process is what allows us to get so much nutrition in there without giving the noodle an icky flavor.

Broccoli,

Broccoli

Broccoli contributes critical nutrients like Vitamin C and Chromium.

Spinach,

Spinach

Shhh. Don't tell the kids. Ground up, organic spinach delivers nutrients like B2, B6, Folate, E, & Iron.

Kale,

Kale

Kale is a nutrition superstar due to the many nutrients it contains including Vitamin K and Copper.

Pumpkin,

Pumpkin

Pumpkin is a superfood delivering lots of nutrients including Manganese, Molybdenum, and Zinc.

Sweet Potato,

Sweet Potato

So good! Packed with Vitamin A.

Sunflower Seeds,

Sunflower Seeds

Sunflower seeds are little nutritional power-houses: Hello Biotin, Vitamin B1, B3, Biotin (Vitamin B7) and Selenium.

Cranberry,

Cranberry

This power-packed berry is a nutritional gem. Cranberries are a rich source of several vitamins and minerals, including Iodine.

Chlorella,

Chlorella

Yes, it's a fresh water algae. But don't be scared! Chlorella is packed with vitamin B-12. We only use the nutrients, so don't worry about any weird taste!

Maitake Mushroom,

Maitake Mushroom

Maitake, recognized as the "king of mushrooms" in Japan, has long been used as an adaptogen to treat several ailments. Maitake is the mushroom with the highest source of vitamin D. Goodles gets Vitamin D2 from these guys.

Shiitake Mushroom

Shiitake Mushroom

We grab Panthotenic Acid (Vitamin B5) and Selenium from these nutritionally dense superfoods.

Our Cheese

White Aged Cheddar,

White Aged Cheddar

We worked with our favorite little dairy in the Midwest to create a proprietary White Aged Cheddar Cheese. This one has just the right amount of nuttiness, tang and creaminess to satisfy the most discriminating cheddar lover.

Cultured Milk,

Cultured Milk

An important ingredient in cheesemaking, cultured milk is milk that's been fermented with lactic acid bacteria. The fermentation process preserves freshness while enhancing taste and improving digestibility. There is evidence that fermented milk products have been produced since around 10,000 BC.

Whey,

Whey

Whey is a byproduct of cheesemaking, and is the liquid remaining after milk has been curdled and strained. It imparts a wonderful sweet dairy flavor and creamy mouthfeel.

Buttermilk,

Buttermilk

Buttermilk is the sweet liquid squeezed from butter-making. It's high in protein and calcium, and delievrs a yummy sweet dairy flavor.

Salt,

Salt

Pure salt.

Disodium Phosphate,

Disodium Phosphate

Making cheese would be difficult without disodium phosphate - the sodium salt derived from phosphate rock in the earth. It acts as an emulsifier that keeps fat and water from separating during the cheese-making process. This helps us get the richest and creamiest cheese possible. Disodium phosphate has been used in cheese production since 1895.

Lactic Acid,

Lactic Acid

Lactic acid is naturally produced through a fermentation process and provides a gentle tang to cheese.

Enzymes,

Enzymes

Enzymes are important in cheese-making to create curds and whey. The whey is the liquid part that is strained and the curds are what's left behind -- AKA cheese! Our enzymes are produced by natural fermentation processes and are NOT derived from animal sources.

Nonfat Dry Milk,

Nonfat Dry Milk

This is simply skim milk with water removed, that's it! It helps create a creamy, milk flavor to our cheese blend.

Butter,

Butter

Butter. Real and true butter -- the dairy product made from the fat and protein components of churned cream. It lends a creamy mouthfeel and sweet dairy flavor to cheese.

Tapioca Flour

Tapioca Flour

You know when you make homemade Mac & Cheese, you usually start with a roux of flour and butter to help thicken the sauce up? Well, we’re using a touch of tapioca flour, which thickens up the sauce in an all-natural way!