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Brown Pea starch concentreate

  • Plants: Brown pea

The mild taste of Brown Pea starches after heat treatments such as baking, cooking, pasteurization etc. make it a unique and valuable ingredient in all food applications. 

Chickpeas

  • Plants: Chickpea

Chickpeas (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.

Chickpeas flour

  • Plants: Chickpea

Chickpea Flour is a naturally protein-rich flour made from carefully selected chickpeas. As a pulse-based ingredient, it offers an excellent nutritional profile, combining high levels of plant protein, dietary fibre, vitamins, and minerals.

Chickpeas are naturally rich in protein, fibre, B vitamins, and essential minerals such as iron, calcium, phosphorus, and molybdenum. Compared to many cereal grains, chickpeas contain relatively fewer carbohydrates, making chickpea flour a popular choice for nutritious and balanced food formulations.

In addition to its nutritional benefits, chickpea cultivation has a relatively low environmental impact. As legumes, chickpeas work together with naturally occurring soil bacteria to fix nitrogen, reducing the need for synthetic fertilizers and supporting sustainable agricultural practices.

Crunchy chickpeas

  • Plants: Chickpea
Crunchy Chickpeas are ready-to-eat roasted chickpeas with a pleasant crunch and mild nutty flavour. Naturally rich in plant-based protein and dietary fibre, they offer a nutritious and versatile solution for a wide range of food applications.
With their clean-label appeal and sustainable pulse-based origin, they fit perfectly into modern health-focused food concepts.

Crunchy fababeans

  • Plants: Faba bean
Crunchy Faba is made from carefully selected faba beans that are roasted to create a crispy texture and distinctive flavour. Naturally rich in plant protein and dietary fibre, it combines nutritional benefits with an enjoyable crunch.

Crunchy green lentils

  • Plants: Lentils

Crunchy Green Lentils combine the natural goodness of green lentils with a delicious roasted crunch. They are a source of plant-based protein and dietary fibre, making them a valuable ingredient for nutritious food products.

Their lightly roasted flavour makes them suitable for both savoury and sweet applications.

Crunchy yellow peas

  • Plants: Yellow pea
Crunchy Yellow Peas are roasted yellow peas with a light, crispy texture and mild flavour. They provide a natural source of plant protein and dietary fibre, helping food manufacturers create nutritious and appealing products.

Faba starch concentrate

  • Plants: Faba bean

Faba Starch Concentrate is a 100% natural ingredient produced from dehulled faba beans that are milled and air-classified to obtain a starch-rich fraction. This minimally processed ingredient offers excellent functionality while maintaining its clean-label appeal.

Thanks to its starch content, Faba Starch Concentrate contributes to texture, viscosity, and stability in a variety of food applications.

Fababean flour

  • Plants: Faba bean

Faba Bean Flour is a 100% natural flour made from carefully selected dehulled faba beans. Naturally rich in plant-based protein and dietary fibre, it is a versatile pulse ingredient that adds nutritional value and functionality to a wide range of food products.

With its typical flavour and excellent processing characteristics, Faba Bean Flour can help improve texture, enhance the nutritional profile, and support clean-label product development.

Fababean split

  • Plants: Faba bean
Faba Bean Splits are produced by cleaning, dehulling, and splitting carefully selected faba beans into two halves. This process creates a versatile pulse ingredient that combines excellent nutritional value with convenient preparation. 
As a sustainable pulse crop, faba beans naturally fix nitrogen in the soil, helping to reduce the need for synthetic fertilizers and supporting environmentally friendly agriculture.

Fababeans

  • Plants: Faba bean

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.

Fermented Plant Ingredients

  • Plants: Faba Bean
Our fermented plant ingredients are available in various grades and formulations, each developed to deliver specific functional and nutritional benefits. Depending on the application, solutions are available for improved texture, binding, moisture retention, shelf life, protein enrichment, and clean-label product development.
 
Available variants:
  • veldboon - whole, fine flour, high protein content
  • rogge - cut or broken, fine flour
  • haver - cut, fine flour

Available upon request:
  • Fermented Chick Peas fresh - whole
  • Fermented Green Peas fresh - whole
  • Fermented Yellow Peas fresh - whole
  • Fermented Green Lentils fresh - whole
  • Fermented Yellow Lentils fresh - whole
  • Fermented Red Lentils fresh - whole
  • Fermented Sunflower Seeds - whole

Green peas

Peas (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.

Pre-cooked red lentils

  • Plants: Lentils

Pre-Cooked Red Lentils offer the nutritional benefits of red lentils with the convenience of rapid preparation. Using a gentle heat and hydration process, the lentils are pre-cooked to ensure quick rehydration and consistent performance. They can be rehydrated in just a few minutes, helping reduce processing time while maintaining product quality. 

Naturally rich in plant-based protein and dietary fibre. 

Red lentil flour

  • Plants: Lentils

Red Lentil Flour is a naturally nutritious pulse flour. It is valued for its high protein and dietary fibre content, making it an excellent ingredient for nutritious and plant-based food applications.

Red lentils are naturally rich in protein, fibre, B vitamins, and essential minerals such as iron, calcium, phosphorus, and molybdenum. Compared to many cereal grains, lentils contain relatively fewer carbohydrates, helping manufacturers create balanced and nutrient-dense food products.

As a pulse-based ingredient, red lentils are also a sustainable crop. They naturally enrich the soil through nitrogen fixation, reducing the need for synthetic fertilizers and contributing to environmentally responsible agriculture.

Red lentils

  • Plants: Barley

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.

Yellow pea flour

  • Plants: Yellow pea

Peas (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.

Yellow peas

  • Plants: Yellow pea

Peas (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.