Cicerpro™ 70G is made from chickpeas (Cicer arietinum L.). It an excellent replacement for meat in vegetarian and vegan diets as well as source of vitamins and minerals for everybody. Cicerpro™ 70G has very good gelling strength and can be used in variety of products where this functionality is required.
Application
Meat products, dairy analogs, nutritional products, puddings, mayonnaise, etc.
Cicerpro™ 70G is made from chickpeas (Cicer arietinum L.). It an excellent replacement for meat in vegetarian and vegan diets as well as source of vitamins and minerals for everybody. Cicerpro™ 70G has very good gelling strength and can be used in variety of products where this functionality is required.
Texta Pois™ 65/50 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
[proteins 65 / granulometry 50]
Application
Hamburger, salami, sausage, bolognese sauce, tacos, vegetarian food, meat analog.
Pea protein concentrate Peapro™ 85G is produced from non-GMO Canadian peas. It has very good gelling strength and can be used in variety of products where this functionality is required.
Application
Meat products, non-dairy ice cream, vegetable meat replacement, eggs replacement, vegetable protein milk.
Texta Pois™ 65/70 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
[proteins 65 / granulometry 70]
Application
Hamburger, salami, sausage, bolognese sauce, tacos, vegetarian food, meat analog.
Texta Pois™ 24/30 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
[proteins 24 / granulometry 30]
Application
As gluten free bread crumbs for meat-based products: salami, sausage, tacos, meat balls, meatloaf.