
Texta Pois™ 24/50 – textured pea protein
Texta Pois™ 24/50 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 24 / granulometry 50]
Application
As gluten free bread crumbs for meat-based products: salami, sausage, tacos, meat balls, meatloaf.

Sativa™ 32/100 – pre-cooked pea flour
Sativa™ 32/100 is pea pre-cooked flour made of selected, non-GMO peas (Pisum Sativum). Flour is pre-cooked by hydro-thermal extrusion and are micronized removing bacteria and pre-gelatinizing starch. It provides functionalities such as: gelification (1:4 (water) after cooking at 75°C), emulsification (1:5:5 (water/fat)), taste and viscosity.
Application
Fine-textured sausages, mortadella, meatloaf, kebab, hummus, falafel, extruded snacks, soups, frying batter, etc.

Texta Soja™ 50/35 – textured soy protein
Texta Soja™ 50/35 is made of selected, non-GMO soy. 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 50 / granulometry 35]
Application
Meat-based and poultry-based products, vegetarian food, ethnic products.