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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.

Green peas

  • Plants: 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.

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.