Ingredients We Offer

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Our portfolio of non-GMO protein isolates and concentrates provide a range of functional and physical properties that food and beverage manufacturers seek to deliver pleasing sensory experiences and nutrition benefits.

Powdered Protein Isolates & Concentrates

Our protein isolates are neutral in taste, lighter in color, and are available in a range of solubilities, viscosities, and emulsion strengths.

 

PROTEIN TYPE & PURITY*

(*dry basis)

SOLUBLE

High Solubility
Lower Gelling

FUNCTIONAL

High Gelling
Solubility Range

NUTRITIONAL

Lower Solubility
Lower Gelling

Faba Beans
FABA
(85%)

PROTEIN TYPE & PURITY*

(*dry basis)

Yes

FUNCTIONAL

High Gelling
High Emulsifying

No

NUTRITIONAL

Lower Solubility
Lower Viscosity

No
Pea Protein
PEA
(85-90%)

PROTEIN TYPE & PURITY*

(*dry basis)

Yes

FUNCTIONAL

High Gelling
High Emulsifying

Yes

NUTRITIONAL

Lower Solubility
Lower Viscosity

Yes
Canola Protein
CANOLA
(90%)

PROTEIN TYPE & PURITY*

(*dry basis)

Yes

FUNCTIONAL

High Gelling
High Emulsifying

Yes

NUTRITIONAL

Lower Solubility
Lower Viscosity

Yes
Soy Protein
SOY
(90%)

PROTEIN TYPE & PURITY*

(*dry basis)

Yes

FUNCTIONAL

High Gelling
High Emulsifying

Yes

NUTRITIONAL

Lower Solubility
Lower Viscosity

Yes
Soy Protein
SOY
(70%)

PROTEIN TYPE & PURITY*

(*dry basis)

No

FUNCTIONAL

High Gelling
High Emulsifying

Yes

NUTRITIONAL

Lower Solubility
Lower Viscosity

Yes

Textured Protein Concentrates

Our textured protein concentrates are available in a variety of shapes, as uncolored or caramel colored, and in a range of sizes.

Protein Concentrates

 

PROTEIN TYPE & PURITY*

(*dry basis)

FLAKES

High Solubility
Low Viscosity

GRANULES

High Gelling
High Emulsifying

CRUMBLES

Lower Solubility
Lower Viscosity

Soy Protein
SOY
(70%)

PROTEIN TYPE & PURITY*

(*dry basis)

Yes

FUNCTIONAL

High Gelling
High Emulsifying

Yes

NUTRITIONAL

Lower Solubility
Lower Viscosity

Yes
Pea Protein
PEA
(65-80%)

PROTEIN TYPE & PURITY*

(*dry basis)

Yes

FUNCTIONAL

High Gelling
High Emulsifying

Yes

NUTRITIONAL

Lower Solubility
Lower Viscosity

No

Please contact us about structured protein, textured flour, and defatted flour options.