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.