There is an increasing demand for ingredients that bring an added health benefit, and for clean labels. One great way to achieve this goal is by using plant materials, like proteins and fibers from fruit, vegetables and seeds. They have different functional properties, like water and oil binding, emulsification etc. This can vary depending on the material and process conditions, and can be adjusted according to your needs.
Plant materials can be used in a wide variety of applications, from baked goods (bread, rolls, cakes, pasta, pizza etc.) to meat products or vegan meat – and everything between. We have seen positive effects with a healthier product, increased freshness (seen with croissants because of the water binding and holding capacity) and increased yield. The material can be used in your food product in an amount that is optimized for your formulation. Examples of materials we have worked with is: sesame, sunflower, red lentil, chickpea, cashew, red beets, asparagus, mustard, cabbage, apple, carrots, potato and soy. Feel free to contact us for more information
A video where dietary fibers replace some of the flour in cake