Protein marinara with 17g of protein per serving made in small batches in a commercial kitchen

Our Origin

We were college students fed up with chalky shakes and proccesed bars. Pasta night was the one meal we looked forward to, and it gave us almost no protein.

So we asked one question: what if the sauce could do the work?

We spent seven rounds in commercial kitchens with our chef, Gerry, refining the recipe until the protein disappeared into real Italian sauce. No chalk, no aftertaste. No seed oils, no added sugar.

Today it's still small batches, made in Massachusetts to the same standard we started with.

Taste for yourself

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