Properties of our plant-based ingredients and raw materials

Gluten-free flours

Buckwheat flour

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Vegetable proteins

Cashew protein

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Gluten-free flours

Chia flour

Products

Gluten-free flours

Vegetable proteins

Chickpea protein

Vegetable starches

Gluten-free flours

Coconut flour

High fiber content

A high fiber content in plant-based ingredients aids digestion and contributes to overall health. Fiber is important for intestinal health and can increase the feeling of satiety.

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Plant fibres

Plant fibres

Plant fibres

Gluten-free flours

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Products

Gluten-free flours

Chestnut flour

Gluten-free flours

Chia flour

Products

Gluten-free flours

Vegetable starches

Plant fibres

High amino acid content

A high amino acid content in plant-based ingredients supports the body in protein synthesis and promotes muscle regeneration. Essential amino acids are important for numerous bodily functions and contribute to a balanced diet.

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Vegetable amino acids

Products

Almond protein

Vegetable amino acids

Vegetable amino acids

Vegetable amino acids

BCAA

Vegetable proteins

Vegetable amino acids

Products

Vegetable proteins

Vegetable proteins

Vegetable amino acids

Creatine monohydrate

Vegetable amino acids

Texture improvement

Plant-based ingredients can improve the texture of foods by creating a creamier, smoother or crunchier consistency. This is particularly important for products such as sauces, yogurts and baked goods, which need to have a certain texture to appeal to consumers.

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Vegetable amino acids

Products

Almond protein

Vegetable amino acids

Vegetable amino acids

Vegetable amino acids

BCAA

Vegetable proteins

Vegetable amino acids

Products

Vegetable proteins

Vegetable proteins

Vegetable amino acids

Creatine monohydrate

Vegetable amino acids

Stability improvement

By using plant-based stabilizers, the structural integrity of food can be maintained over a longer period of time. This prevents segregation and improves the shelf life and quality of the end product.

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Plant extracts

Plant fibres

Plant fibres

Plant fibres

Gluten-free flours

Gluten-free flours

Gluten-free flours

Gluten-free flours

Vegetable starches

Plant fibres

Plant fibres

Cocoa fiber

Gluten-free flours

Coconut flour

Durability improvement

Natural preservatives from plant sources can extend the shelf life of food by inhibiting the growth of microorganisms and slowing down oxidation. This keeps food fresh and safe to consume for longer.

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Plant fibres

Apple fiber

Plant fibres

Aronia berry fiber

Plant fibres

Barley fiber

Vegetable starches

Plant fibres

Plant fibres

Cocoa fiber

Vegetable starches

Vegetable starches

Vegetable starches

Plant fibres

Oat fiber

Vegetable starches

Plant fibres

Pea fiber

Nutritional optimization

Plant-based ingredients can increase the nutritional value of foods by adding vitamins, minerals and other essential nutrients. This contributes to a healthier diet.

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Plant extracts

Plant fibres

Plant extracts

Plant fibres

Plant extracts

Plant extracts

Gluten-free flours

Gluten-free flours

Gluten-free flours

Gluten-free flours

Plant fibres

Cocoa fiber

Gluten-free flours

Coconut flour

Good gelling properties

Plant-based ingredients offer excellent gelling properties, which are used to make products that require a firm consistency. This ensures stable and appealing end products.

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Vegetable starches

Vegetable starches

Vegetable starches

Vegetable starches

Vegetable starches

Gluten-free flours

Psyllium husk flour

Vegetable proteins

Soy isolate gel

Vegetable proteins

Soy protein concentrate

Vegetable starches

Tapioca starch

High water-binding capacity

Ingredients with a high water-binding capacity can retain moisture in foods and prolong their freshness. This is particularly important for baked goods, meat alternatives and processed foods that need to retain a juicy texture.

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Plant fibres

Plant fibres

Plant fibres

Gluten-free flours

Gluten-free flours

Gluten-free flours

Gluten-free flours

Plant fibres

Plant fibres

Gluten-free flours

Gluten-free flours

Vegetable starches

Emulsifying capacity

Vegetable emulsifiers improve the consistency and stability of emulsions such as sauces, dressings and mayonnaise. They ensure that oil and water mix well and remain stable.

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Plant fibres

Plant fibres

Plant fibres

Vegetable proteins

Vegetable proteins

Vegetable proteins

Plant fibres

Plant fibres

Vegetable proteins

Vegetable proteins

Plant fibres

Moisture regulation

Plant-based ingredients that regulate moisture help to keep food juicy and fresh. This is particularly important for baked goods and processed foods.

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Plant extracts

Aloe vera extract

Good solubility

Plant-based ingredients with good solubility can be easily integrated into recipes without forming lumps. This is important for drinks, soups and sauces that require a uniform consistency.

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Vegetable amino acids

Vegetable amino acids

Vegetable amino acids

Vegetable amino acids

Beta-alanine

Products

Betaine

Vegetable starches

Vegetable amino acids

Vegetable proteins

Field bean protein

Vegetable starches

Gamma-aminobutyric acid GABA

Vegetable amino acids

Vegetable amino acids

L-Carnitine L-Tartrate

Vegetable amino acids

L-Lysine HCL

Free from GMOs

Plant-based raw materials that are free from genetically modified organisms (GMOs) meet high standards of purity and naturalness. This is important for consumers who prefer natural and unmodified foods.

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Products

Products

Vegetable starches

Vegetable starches

Vegetable starches

Gyros made from pea protein

Products

Products

Kebap made from pea protein

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Köttbullar made from pea protein

Vegetable starches

Meat made from pea protein

Products

Vegetable starches

Gluten free

Gluten-free plant-based ingredients enable the production of foods for people with coeliac disease or gluten intolerance. They offer a safe alternative to conventional products containing gluten.

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Plant fibres

Plant fibres

Plant fibres

Gluten-free flours

Products

Products

Gluten-free flours

Chestnut flour

Gluten-free flours

Chia flour

Products

Gluten-free flours

Vegetable starches

Plant fibres

Allergen-free

Ingredients that are free from the most common allergens enable the production of hypoallergenic foods. This is particularly important for consumers with food allergies or intolerances.

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Products

Products

Products

Vegetable starches

Vegetable starches

Vegetable starches

Gyros made from pea protein

Products

Products

Kebap made from pea protein

Products

Köttbullar made from pea protein

Vegetable starches

Meat made from pea protein

Products

Vegetable starches

Antioxidant

Antioxidant properties in plant-based ingredients protect foods from oxidation, which extends their shelf life and freshness. Antioxidants can also provide health benefits by fighting free radicals in the body.

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Plant extracts

Plant extracts

Plant extracts

Plant extracts

Plant extracts

Plant extracts

Plant extracts

Plant extracts

Ginkgo biloba extract

Plant extracts

Plant peptides

Plant extracts

Plant extracts

Neutral taste

Some plant-based ingredients are tasteless and do not affect the taste of the end product. This is ideal when the ingredients are used as binders, fillers or thickeners without changing the original taste.

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Vegetable amino acids

Plant extracts

Aloe vera extract

Vegetable amino acids

Vegetable amino acids

Vegetable proteins

Vegetable amino acids

Products

Plant extracts

Vegetable starches

Vegetable amino acids

Creatine monohydrate

Vegetable amino acids