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

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.

Antioxidants for salad dressings

Hydroxytyrosol is a very potent form of polyphenols that occurs naturally in the olive.
The aim of this study is to show that hydroxytyrosol is a powerful antioxidant that contributes to better stability and improves the shelf life and freshness of the product.


Sensory evaluationstrong
The sensory evaluation shows no significant differences either during storage or between the samples.

Colour stabilitystrong
The colour of the samples does not develop or develops very slowly during storage. A very slight increase in red colour (a) is observed in samples with natural extract standardised into hydroxytyrosol. No influence of the yellow colour (b).

Oxidative stabilitystrong
The peroxide value measures the primary oxidation of fats. The peroxide value is given in milliequivalents of active oxygen per kilogram of oil (meq 02/kg).
A lower peroxide value indicates better oxidative stability of the product.

This comparative test clearly shows that hydroxytyrosol is very efficient in protecting fat in salad dressings from oxidation during storage and after opening the package.
Recommended use 840 ppm of the natural extract standardised to 3% hydroxytyrosol, which corresponds to 25 ppm hydroxytyrosol.