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

Plant fibres in meat & substitutes

Plant fibres are extremely versatile in meat and meat substitute products. Whether in salami, kebab, sausage, minced products or vegan meat balls – the applications are enormous.

In our broad portfolio you will find wheat fibres, oat fibres, spelt fibres, bamboo fibres, sugar cane fibres, apple fibres, pea fibres, rice fibres as well as highly functional fibre blends that have been developed for very specific applications such as fat replacement. Conventional and organic qualities of most fibre types are available.

But what makes plant fibres so special? They are natural dietary fibres and help you to perfect your products. In addition, they are odourless, tasteless, temperature-stable and pH-stable, which makes them much easier to use in your products. The allergen-free plant fibres are GMO-free and can be declared as a food ingredient without an E-number. Convince yourself of the many technological, economic and nutritional benefits that are achieved through the use of plant fibres.

TECHNOLOGICAL ADVANTAGES

  • Improvement of texture, consistency and shape stability
  • Prevention of water leakage
  • Higher water and oil binding capacity
  • Longer juiciness
  • Improved freeze-thaw stability
  • Easier workability
  • Significant reduction of weight loss in smoked meat and sausage products
  • Prevention of syneresis
  • Safer and faster drying process
  • Positive effect on the minimum shelf life of the end products

ECONOMIC ADVANTAGES

  • Reduction of frying loss
  • Reduction of cooking losses
  • Higher yield
  • Cost saving due to less use of meat and/or fat
  • Reduction of losses due to frying & evaporation

NUTRITIONAL-PHYSIOLOGICAL ADVANTAGES

  • Source of fibre
  • Fat substitute
  • Calorie reduction “light” or “low-fat” products
  • Meat substitutes, less meat consumption
  • Suitable for vegetarians and vegans

The amount used depends strongly on the selected plant fibre, the fibre length and the desired effect. In general, the recommended dosage is between 3 – 7%, whereby an additional addition of water is necessary.

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.

TEXTURED PLANT PROTEINS

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.

HYDROLYSED VEGETABLE PROTEIN POWDER

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.