Our infotool

We are live! Our new website “www.pflanzenextrakte.ch” is online and informs you through and through about the products we represent with the best conscience. With much love and care we maintain the database and constantly feed the website with new content.

Product selection:

  • Standardisation on the ingredients
  • High-quality plant extracts, fruit and vegetable powders from best-in-class manufacturers
  • Focus on powdered raw materials
  • Organic and GMP qualities
  • Sorting of products according to health benefits, e.g.
    • Immunity
    • Digestive health
    • Cognitive performance

What you’ll get:

  • Detailed information on the products
  • Latest data sheets for download
  • Online sample order in a few clicks
  • Personal advice from your account manager
  • Holistic customer service

Sugar reduction in baked goods

Familiar taste, high-quality ingredients and real sugar reduction. Impossible? Oh yes! Acacia fibre is the secret ingredient: a clean-label solution to reduce the sugar content in your recipes without compromising on taste. When reducing sugar, it is important to balance the various properties that are usually taken over by sugar with the perfect use of alternative raw materials. Acacia fibre takes on this task as a natural texturising agent that supports you in the successful development of low-sugar products. They act as a bulking agent that restores palatability, volume and texture. Acacia fibres improve mouthfeel and help stabilise baked goods by regulating water activity. Odourless, colourless, tasteless and with low viscosity, Nexira’s acacia fibres are quite easy to use. Organic qualities are available! With a fibre content of min. 90% on dry weight, acacia fibres have a positive influence on the fibre content of your baked goods in addition to the many technological advantages.

Acacia fibres in baked goods

By regulating the water activity, acacia fibres help to improve the texture as well as the stability of the products. Furthermore, acacia fibres have a positive influence on preservation and workability.


  • Crunchier and less crumbly texture
  • Excellent sensory properties
  • Keeping baked goods fresh is extended
  • Extended shelf life
  • Fibre enrichment

Our manufacturing partner Nexira conducted a study to illustrate the effect of acacia fibre on the functional and organoleptic properties of a standard biscuit. The texture of the biscuit has been significantly improved by the use of the acacia fibres.

The higher the amount of acacia fibre used, the less crumbly the biscuits became and the better the texture. The detailed results are summarised in the table below.

Protein enrichment of your products

Proteins from plants? Yes, please!

Vegetable protein powders are obtained from the seeds, nuts and beans of the respective plants. For example from:

  • Peas
  • Chickpeas
  • Rice (brown / white)
  • Soybeans
  • Mung beans
  • Hemp seeds
  • Pumpkin seeds
  • Linseed
  • Sunflower seeds
  • Potatoes
  • Corn
  • Wheat
  • Walnut

Vegetable protein powders have a protein content of up to 90 %, depending on the base, and both conventional and organic qualities are available.


A good example of textured vegetable protein powder is pea protein. This is a regenerative product made from peas. Pea protein is used to produce protein-rich, plant-based meat alternatives. It is a natural, gluten-free product with an ideal taste and typical texture. Thus, pea protein is a perfect complement to the usual ingredients in a variety of applications such as vegetarian / vegan products, meat substitutes, convenience products, ready-to-use menus, cereals and snacks.


Ordinary plant protein powders are not completely soluble in water. To solve this challenge, our partner has developed a unique enzymatic hydrolysis and is able to make protein powder 100% water soluble. The protein fluid is transformed from an “emulsion” into a “transparent solution”.
In addition, the flavour intensity of the hydrolysed qualities is greatly reduced, which makes flavour masking not absolutely necessary. The hydrolysed plant protein powders are therefore ideal for use in drinks.

Vegetable protein powders are E-number-free and therefore the ideal building block for your “clean labelling”. In addition, the NUTRI SCORE can be improved by up to 5 points through the use of plant-based protein powders, if you achieve a protein content of >8g per 100g in recipes.