Our plant-based portfolio delivers a comprehensive selection of ingredients tailored for the modern food industry. These products function as effective protein substitutes and functional additives, enabling manufacturers to develop innovative formulations that meet growing demand for plant-derived solutions.
A hypoallergenic plant protein extracted from whole grain brown rice, offering a complete amino acid profile in a highly digestible form. Free from common allergens like soy and dairy, it is increasingly popular in vegan protein blends, meal replacements, and clean-label sports nutrition.
Milled from hemp seeds after oil extraction, this protein source delivers a favorable balance of omega fatty acids alongside its protein content. With significant dietary fiber, it supports formulations for health bars, plant-based shakes, and wholefood nutritional supplements.
A crystalline glucose sugar derived from corn starch hydrolysis, valued for its rapid energy delivery and clean sweetness. It serves multiple roles in food production including fermentation substrate, browning agent, humectant, and sweetener in beverages, confectionery, and pharmaceutical preparations.
Fresh strawberries preserved through sublimation drying to retain their vivid color, natural flavor, and nutritional benefits. The removal of moisture without heat ensures minimal degradation, producing a lightweight, shelf-stable fruit ingredient ideal for cereals, chocolate inclusions, and snack mixes.
A naturally occurring monosaccharide found abundantly in fruits and honey, recognized as the sweetest of all natural sugars. Its high solubility and low glycemic impact relative to sucrose make it a preferred sweetening agent in beverages, health foods, and diabetic-friendly formulations.
A fundamental simple sugar obtained from starch conversion, serving as one of the most important carbohydrate sources in food manufacturing. It controls crystallization in confectionery, adds body to syrups, and provides fermentable sugars for brewing and baking industries.
Wheat gluten that has been enzymatically broken down into smaller peptides to improve solubility and functional versatility. This modified protein ingredient enhances flavor profiles and acts as a natural taste potentiator in savory sauces, seasonings, and processed meat products.
A partially hydrolyzed starch derivative providing moderate sweetness and excellent bulking properties. This highly soluble carbohydrate ingredient is extensively used as a carrier for flavors and colors, a texture modifier in instant beverages, and an energy source in sports nutrition products.
An unmodified starch isolated from corn kernels, delivering natural thickening and gelling capabilities. Its neutral taste and white appearance make it a versatile texturizing agent in sauces, soups, custards, and a broad range of processed food and industrial applications.
Extracted from potatoes in its natural unmodified state, this starch is characterized by its high viscosity, clear gel formation, and excellent water-binding capacity. It excels in applications requiring transparent thickening such as fruit fillings, glass noodles, and gluten-free product formulations.
A pure, unmodified starch obtained from wheat grain milling, offering reliable thickening and binding performance. Its fine particle size and consistent quality make it suitable for baking powder blends, coating systems, paper manufacturing, and various food processing operations.
A high-concentration plant protein isolated from yellow peas through wet extraction, offering outstanding amino acid composition for a legume source. Allergen-friendly and non-GMO, it is a leading ingredient in meat alternatives, dairy-free beverages, and performance nutrition products.
A concentrated protein recovered from potato starch processing wastewater, offering unique gelling and foaming properties not found in other plant proteins. Its functional characteristics make it valuable in bakery applications, extruded snacks, and as a binding agent in vegetarian food products.
Finely ground from non-genetically modified soybeans, this flour provides a complete plant protein alongside natural lecithin and isoflavones. It improves dough handling, moisture retention, and nutritional content in bread, pastries, and various processed food items requiring protein fortification.
Specification on request
Produced by removing soluble carbohydrates from defatted non-GMO soy flakes, yielding a protein-rich ingredient with reduced anti-nutritional factors. It serves as a versatile component in meat processing, pet food manufacturing, and plant-based product development where protein enrichment is needed.
A natural emulsifying agent extracted from sunflower seeds without the use of chemical solvents. Free from soy allergens and GMO concerns, it facilitates smooth blending of oil and water phases in chocolate, baked goods, margarine, and various food emulsion systems.
Emulsifier
Specification on request
A concentrated tomato product manufactured by cooking down fresh tomatoes and removing seeds and skin to produce a thick, intensely flavored paste. It serves as a foundational ingredient in sauces, soups, pizza toppings, and ready meal preparations throughout the food industry.
The elastic protein fraction separated from wheat flour through a washing process, prized for its exceptional viscoelastic properties. It strengthens dough structure, improves bread volume and crumb texture, and functions as a key binding agent in seitan and plant-based meat substitutes.
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