A smart, forward-looking solution developed to support the creation of next-generation bakery products with enhanced nutritional value without compromising on taste or texture.Specifically designed for high-protein, high-fiber, and lower-carbohydrate formulations.
Brown peas are a unique ancient legume known for their naturally mild taste and excellent nutritional profile. Our Brown Pea Protein Concentrate is a sustainable and versatile plant-based protein ingredient suitable for a wide range of food applications.
Thanks to its mild flavour, the protein remains neutral even after heat treatments such as baking, cooking, pasteurization, and extrusion. This makes it an ideal ingredient for products where taste and product performance are equally important.
With a typical protein content of 55% on a dry matter basis, our brown pea protein concentrate offers both functionality and nutritional value
Chickpea Protein 55 Flour, produced using air separation of protein and starch through centrifugation.
Fababeans (pulses) are rich in protein, fiber, B vitamins and minerals, such as iron, calcium, molybdenum and phosphorus. Pulses contain relatively less carbohydrates than grains. The cultivation and production of pulses have a low climate load. Pulses produce their own nitrogen with the help of bacteria. The consumption of pulses instead of meat has consequently a less environmental impact.
Hemp protein 50% is produced from thr green hemp and. The protein has a great texture and nutty taste so it’s really versatile. Hemp itself is an excellent source of easily digestible plant protein. 50% protein powder contains all of the essential amino acids your body needs but can’t generate on its own. The hemp protein 50-70% is mechanically produced. It’s the perfect product to add to your baked goods, smoothies, porridge, yoghurts or even to a workout shake.
Linseed Flour is a clean-label ingredient made from 100% organic golden flaxseed press cake. Rich in protein and fibre, it offers excellent natural water-binding and emulsifying properties,
Mung beans (Vigna radiata) are small oval green or yellow beans that have been used for thousands of years in Ayurvedic and Chinese cuisine. They are a healthy source of plant-based proteins, easily digestible, and have a neutral taste. They are rich in vitamins, minerals, proteins, and fiber.
Food isolates, such as protein isolates and other purified ingredients, play a vital role in the food and nutrition industry. These isolates provide high concentrations of essential nutrients while maintaining purity and functionality. Isolates are produced through a wet separation process, sometimes with the use of acids. This process requires a significant amount of water and energy.We can provide products at various partners.
Pumpkin seed protein floour is a high-quality protein source with a neutral taste. Sustainable by re-using the ‘residual flow’ from the oil pressing process.
organic available.
Lentils (pulses) are rich in protein, fiber, B vitamins and minerals, such as iron, calcium, molybdenum and phosphorus. Pulses contain relatively less carbohydrates than grains. The cultivation and production of pulses have a low climate load. Pulses produce their own nitrogen with the help of bacteria. The consumption of pulses instead of meat has consequently a less environmental impact.
Spelt gluten (70-78%) support the baking performance and improve the structure of the product. Dosage 1-3%. In Southern Europe spelt gluten are used in vegetarian products..
Sunflower Protein TVP Crisps are made from SUNTEIN™ sunflower protein, obtained through extrusion. SUNTEIN™ is a partially defatted sunflower protein produced from hulled sunflower seeds through cold pressing and fine grinding, without the use of chemicals.
The crisps have a slightly nutty flavor, a beige color, and a crunchy texture. Thanks to their fine particle size, they are easy to incorporate into various applications. The high protein content (low carb) and neutral flavor make this product highly suitable for a wide range of applications
Sunprotein is a natural and native sunflower protein concentrate, produced from sunflower seeds without heat treatment. It has a pleasant taste and aroma, dissolves easily in water, and blends well with other ingredients. Its sustainability is driven by the upcycling of by-products from the oil pressing process.
The product is available in different variants, tailored to specific applications and functional requirements:
Both texturates (mince &chunks) absorb at least 2 parts of water. When soaked, they can be incorporated into meat products as well as into emulsions for meat substitutes. The fibrous structure and good water-binding make the texturates an excellent basis for many moulded products.
Yellow Pea Protein Concentrate is a plant-based protein ingredient derived from yellow peas, obtained through dehulling, milling, and air classification. The product is 100% natural, free from additives, and suitable for vegetarian and vegan applications.
The protein concentrate has a light yellow color, a mild pea-like taste, and a fine powder structure. Thanks to its high protein content (approx. 50%) and the presence of dietary fiber, this ingredient provides both nutritional and functional benefits across a wide range of applications.
Due to its neutral taste and good processability, Yellow Pea Protein Concentrate is highly suitable as a sustainable alternative to animal proteins and as an enrichment ingredient in plant-based formulations.