A broad choice of protein sources

Other options include fava bean, chickpea, oat and sunflower proteins, as well as soy protein isolate. Protein-rich almond and sweet lupin flours extend the choice. Organic grades are available for selected ingredients.

The sources differ in more than their protein content. Flavour, texture and behaviour in a formulation also influence which ingredient suits a product. A protein used in a dry blend, for example, may need different processing properties from one intended for a drink.

Specifications help compare the composition of individual grades. They provide a basis for reviewing protein levels, other components and declaration requirements. This allows selection around the planned product rather than the name of the protein source alone.

Advice and application testing

We help with ingredient selection and combine sourcing with in-house quality checks and warehousing. Specifications and certificates of analysis provide the product information needed by purchasing, development and quality assurance teams.

The application laboratory can help with questions about mixing or processing in liquids. Dispersibility and sediment formation may be relevant for beverages, while bulk density and homogeneity may matter for powder blends. Testing is guided by the intended application.

Contact us with the preferred protein source, product concept and quantity required. We can help identify suitable ingredient options and prepare a quotation.