Proteins Plant based

Adding textured protein to products is a natural way to enrich foods in vegetable protein while simultaneously adding texture.

 Plant proteins have become a staple in sports nutrition, beverages and meat replacement or blended extender, as well as plant-based dairy alternatives.

Faba / Fava Bean

In food applications, textured Faba bean protein is a great alternative to traditionally used textured soy protein. It is free from common allergens and offers high protein content and high water absorption providing better product integrity during processing and ingredient mixing.

Textured Faba bean protein can complement textured pea protein in plant-based products by providing different textural characteristics and a clean taste profile. It is a preferred choice for formulators looking for an allergen-free alternative compared to wheat and soy textured proteins.

Pea Protein

Textured pea protein offers an innovative solution in creating nutritionally rich products with improved texture. 

The unique benefit of textured pea protein lies in its granule size. Its small granule size and fibrous appearance make it ideal for plant-based ground-meat applications and vegan sausages and patties. It is specifically known to enhance the juiciness of products and mimic the sensation of biting into the meat.

Used in plant-based and vegan markets, pea protein is widely used in meat-based markets in applications such as  burgers, shepherd’s pies, lasagna. The nutritional benefits of textured pea protein and its functionality in different applications will enhance the product value.

Benefits include:

• Increased juiciness, increased protein levels
• Cost optimisation / value engineering
• Smooth mouthfeel
• Clean, allergen-free label
• Nutritional fortification