PROTEIN AND STARCH
CONCENTRATE

FAVA BEAN
MUNG BEAN CHICKPEA
YELLOW PEA

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

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

FAVA STARCH CONCENTRATE

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

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

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

  • 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

APPLICATION SAMPLES

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