Our products
PEA PROTEIN CONCENTRATE 55%
FUNCTIONAL PROPERTIES
▪ Contains low sodium
▪ Functions as a stabilizer, enhancing uniformity
▪ Creates a stable emulsion with strong fat- and water-binding properties
▪ Offers outstanding emulsifying abilities and withstands heat well
▪ Contributes to viscosity and delivers a smooth texture
APPLICATION SAMPLES
▪ Substitute for soy protein in gluten-free cookies and emulsified sausages
▪ Meat extender for burger patties and emulsified sausages
▪ Ideal for vegan spreads ▪ Suitable for vegan mayonnaise
▪ Protein enrichment for bread
▪ Protein enhancement in extruded snack products
FAVA PROTEIN CONCENTRATE 65%
FUNCTIONAL PROPERTIES
▪ Contains low sodium
▪ Functions as a stabilizer, enhancing uniformity
▪ Creates a stable emulsion with strong fat- and water-binding properties
▪ Offers outstanding emulsifying abilities and withstands heat well
▪ Contributes to viscosity and delivers a smooth texture
APPLICATION SAMPLES
▪ Alternative to soy protein in gluten-free biscuits and emulsified sausages
▪ Meat extender for burger patties and emulsified sausages
▪ Ideal for vegan protein bars ▪ Suitable for vegan mayonnaise
▪ Protein fortification in bakery items
▪ Protein enhancement in extruded snack products
MUNG BEAN PROTEIN CONCENTRATE 50%
FUNCTIONAL PROPERTIES
▪ Composed of a complex array of amino acids, creating a globular protein with unique functional characteristics
▪ Rich in essential amino acids, especially leucine and lysine, making it an excellent protein source for plant-based diets
▪ Demonstrates exceptional gelling, emulsifying, foaming, and binding abilities, essential for creating stable emulsions, light foams, firm gels, and cohesive textures in plant-based food products
▪ Exhibits significant bio-functional properties, including antioxidant and anti-inflammatory effects, along with potential benefits such as lowering cholesterol, combating obesity, supporting anti-diabetic, antihypertensive, and anticancer actions
APPLICATION SAMPLES
▪ Highlighted potential for use in innovative meat, dairy, and egg alternatives to address the increasing demand for sustainable, nutritious, and tasty plant-based food options
▪ The use of MBP in food analog production enhances the techno-functional properties of the final products while also supporting consumer health and well-being
CHICKPEA PROTEIN CONCENTRATE 40%
FUNCTIONAL PROPERTIES
▪ Kabuli chickpea protein concentrate
▪ Free from GMOs, GMO-derived ingredients, and produced without GMO technology
▪ Not irradiated ▪ Suitable for both vegetarians and vegans
APPLICATION SAMPLES
▪ Applicable in meat and dairy products
▪ Applicable in bakery and processed food markets
PEA STARCH CONCENTRATE
FUNCTIONAL PROPERTIES
▪ Expands upon extrusion
▪ Low allergen potential
▪ Clean label option for baked goods and snacks
▪ Acid-retort and shear stability comparable to modified starches
▪ Enhances cooking viscosity and forms gels upon cooling
▪ Enhances texture in gluten-free baked items
▪ Non-GMO
▪ Free from gluten
APPLICATION SAMPLES
▪ Ideal for products requiring increased viscosity post-cooking, such as sauces, gravies, and soups
▪ Enhances consistency and stabilizes fish and meat products
▪ Suitable for bakery items, including gluten-free waffles
▪ Used in extruded breakfast cereals and as a breading/coating for fish, chicken, and pork
FAVA STARCH CONCENTRATE
FUNCTIONAL PROPERTIES
▪ Thickening and binding capabilities
▪ Improves dough rheology by enhancing water absorption and flour strength
▪ Lowers gluten elasticity
▪ Adds pulpy texture to sauces
▪ Acts as a solid replacer in sauces, offering cost savings
▪ Rich in protein
APPLICATION SAMPLES
▪ Gluten-free cookies and crackers
▪ Bread enhancer
▪ Thickening agent for tomato sauces