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13 solutions
Soy-Free Plant-Based Meat
Replaces soy with European pulse proteins.
Clean Label Meat Extension
Enables cleaner ingredient declarations in meat products. Soy protein replacement
Liquid Egg Replacement
Replaces liquid egg in food formulations.
Recommended ingredients
Egg-Free Pancakes
Provides structure and binding without eggs.
Recommended ingredients
Soy Protein Replacement
Replaces soy proteins in multiple food applications.
Dairy Protein Replacement
Replaces dairy proteins with plant-based alternatives.
Almond Replacement in Cookies
Replaces almond ingredients with allergen-friendly alternatives.
Recommended ingredients
Potato Flake Replacement
Replaces part of potato flakes in snack recipes.
Rice-Based Snack Pellets
Provides allergen-free pellets for expanded snacks.
Recommended ingredients
Cocoa Reduction in Fillings
Reduces cocoa usage through pulse-based alternatives.
Recommended ingredients
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CicerGEL W CPK400
Whole Pregelatinised Chickpea Flour
A pregelatinised flour made from whole chickpeas with a coarse 400-grade particle size, designed to provide instant functionality and binding in chickpea-based and other food formulations.
Learn moreCicerMYL CPD20
Chickpea Starch Concentrate
A starch concentrate made from dehulled chickpeas, retaining approximately 20% protein and providing starch-led structure and texture functionality.
Learn moreCicerNAT CPK250
Native Chickpea Flour
A native flour made from dehulled chickpeas with a 250-grade particle size, offering a versatile chickpea ingredient for a wide range of food applications.
Learn moreCicerNAT W CPK250
Whole Native Chickpea Flour
A native flour made from whole chickpeas with a 250-grade particle size, retaining the complete whole-chickpea ingredient profile.
Learn moreCicerPEARL BIO CPR4200
Organic Chickpea Micropellet for Puffing
An organic micropellet made from chickpea flour in a consistent 4.2 mm format, developed for organic puffed cakes and snacks.
Learn moreCicerPEARL CPR4200
Chickpea Micropellet for Puffing
A micropellet made from chickpea flour in a consistent 4.2 mm format, developed for puffed cakes and snacks.
Learn moreCicerPRO CPD50
Chickpea Protein Concentrate
A protein concentrate made from dehulled chickpeas, providing approximately 50% protein for smooth incorporation and protein enrichment.
Learn moreLensNAT RL250
Native Red Lentil Flour
A native flour made from red lentils with a 250-grade particle size, providing a consistent pulse ingredient for a wide range of food formulations.
Learn moreLensPEARL BIO RL4200
Organic Lentil Micropellet for Puffing
An organic micropellet made from red lentil flour in a consistent 4.2 mm format, offering a distinctive pulse base for organic puffed products.
Learn moreLensPEARL RL4200
Lentil Micropellet for Puffing
A micropellet made from red lentil flour in a consistent 4.2 mm format, offering a distinctive pulse profile for puffed products.
Learn moreMaysGEL YC400
Pregelatinised Maize Flour
A pregelatinised flour made from yellow maize with a 400-grade particle size, providing water absorption and binding without an additional cooking step.
Learn moreMaysPEARL BIO YC4200
Organic Maize Micropellet for Puffing
An organic micropellet made from yellow maize in a consistent 4.2 mm format, developed for uniform organic puffed products.
Learn moreMaysPEARL YC4200
Maize Micropellet for Puffing
A micropellet made from yellow maize in a consistent 4.2 mm format, developed to create uniform puffed products.
Learn moreOryzaFINE H100
High Amylose Micronised Rice Flour
A micronised rice flour combining an ultra-fine particle profile with high amylose content and high gel strength, ideal where smooth incorporation and a refined texture are required.
Learn moreOryzaFINE L100
Low Amylose Micronised Rice Flour
A micronised rice flour combining an ultra-fine particle profile with low amylose content, resulting in low gel strength and high viscosity for smooth-textured applications.
Learn moreOryzaGEL 350
Pregelatinised Rice Flour
A pregelatinised rice flour with a 350-grade particle size, designed to build viscosity in cold water while providing high water absorption for instant and ready-to-eat applications.
Learn moreOryzaMAX M250
Soluble Rice Flour
A soluble rice flour with a 250-grade particle size, offering high water absorption with very low viscosity and providing a clean-label option for maltodextrin replacement.
Learn moreOryzaMYL BIO M90
Organic Medium Amylose Native Rice Starch
An organic native rice starch with medium amylose content and a fine granulation, designed for smooth incorporation across a wide range of food applications.
Learn moreOryzaMYL H90
High Amylose Native Rice Starch
A native rice starch with high amylose content and a fine granulation, suited to applications where a stronger gel profile and smooth texture are required.
Learn moreOryzaMYL L90
Low Amylose Native Rice Starch
A native rice starch with low amylose content and a fine granulation, offering a smooth starch profile for bakery, confectionery, dairy, meat, ready meals, soups, sauces and snacks.
Learn moreOryzaNAT 600
Coarse Native Rice Flour
A native rice flour with a coarse 600-grade particle size, particularly suited to extrusion and baking applications where dusting performance or greater particle definition is required.
Learn moreOryzaNAT H200R
High Amylose Enzyme Deactivated Rice Flour
An enzyme deactivated rice flour with high amylose content and a fine 200-grade particle size, combining high gel strength with a low microbial load through controlled heat treatment.
Learn moreOryzaNAT H300
High Amylose Native Rice Flour
A native rice flour with high amylose content and a 300-grade particle size, offering high gel strength for applications where firm structure and defined texture are desired.
Learn moreOryzaNAT M300
Medium Amylose Native Rice Flour
A native rice flour with medium amylose content and a 300-grade particle size, offering a balanced combination of gel strength and viscosity for versatile food applications.
Learn moreOryzaNAT W250R
Wholegrain Enzyme Deactivated Rice Flour
An enzyme deactivated flour made from wholegrain brown rice, combining a 250-grade particle size with the naturally higher fibre, fat and mineral content of wholegrain rice.
Learn moreOryzaPEARL 4200
Rice Micropellet for Puffing
A rice micropellet in a consistent 4.2 mm format, developed for easy puffing and uniform size and shape in rice cakes and puffed snacks.
Learn moreOryzaPEARL BIO 4200
Organic Rice Micropellet for Puffing
An organic rice micropellet in a consistent 4.2 mm format, combining organic quality with a uniform format for puffed products.
Learn moreOryzaPURE BF M200R
Medium Amylose Baby Food Rice Flour
A baby food rice flour with medium amylose content and a fine 200-grade particle size, heat treated for applications requiring a low microbial load.
Learn moreOryzaPURE BIO 300
Organic Baby Food Rice Flour
An organic rice flour for baby food applications, combining organic quality with a 300-grade particle size and full traceability.
Learn moreOryzaPURE BIO BF M300R
Organic Medium Amylose Baby Food Rice Flour
An organic baby food rice flour combining medium amylose content and a 300-grade particle size with heat treatment for applications requiring a low microbial load.
Learn morePisumGEL YP12
Pregelatinised Pea Flour
A pregelatinised yellow pea flour with a starch-rich profile, designed to provide instant functionality, binding and a short texture.
Learn morePisumMYL YP12
Pea Starch Concentrate
A yellow pea starch concentrate retaining approximately 12% protein, combining starch-led functionality with strong gel formation for structure and texture development.
Learn morePisumNAT YP21-250
Native Yellow Pea Flour
A native flour made from dehulled yellow peas, combining approximately 21% protein with a 250-grade particle size for versatile food formulations.
Learn morePisumPEARL BIO YP21-4200
Organic Pea Micropellet for Puffing
An organic micropellet made from yellow pea flour, combining approximately 21% protein with a round 4.2 mm format for puffed cakes and snacks.
Learn morePisumPEARL YP21-4200
Pea Micropellet for Puffing
A micropellet made from yellow pea flour, combining approximately 21% protein with a round 4.2 mm format for puffed cakes and snacks.
Learn morePisumPRO YP55
Pea Protein Concentrate
A yellow pea protein concentrate providing approximately 55% protein for protein enrichment and versatile plant-based formulations.
Learn morePisumRICH YP400
Fine Pea Fibre
A pea fibre made from the pea hull with a 400-grade particle size, providing high water retention and fat binding for fibre enrichment, texture and yield improvement.
Learn morePisumRICH YP1000
Coarse Pea Fibre
A coarse pea fibre made from the pea hull with a 1000-grade particle size, designed for fibre enrichment where greater particle definition and a more pronounced fibre texture are desired.
Learn morePisumTEX BIO YP55
Organic Textured Pea Protein
An organic textured pea protein providing approximately 55% protein, combining plant-based protein enrichment with a structured texture.
Learn morePisumTEX YP55
Textured Pea Protein 55%
A textured yellow pea protein providing approximately 55% protein, designed to add plant-based protein together with a meat-like texture.
Learn morePisumTEX YP65
Textured Pea Protein 65%
A textured yellow pea protein providing approximately 65% protein, combining a higher protein level with a structured, meat-like texture.
Learn moreQuinoaNAT 250
Quinoa Flour
A quinoa flour with a 250-grade particle size, offering a consistent finely milled quinoa ingredient for versatile food formulations.
Learn moreViciaGEL FB27
Pregelatinised Fava Bean Flour
A pregelatinised fava bean flour combining the characteristic fava bean profile with instant functionality and a short texture.
Learn moreViciaMYL FB15
Fava Bean Starch Concentrate
A fava bean starch concentrate retaining approximately 15% protein, combining a starch-rich composition with strong gel-forming functionality.
Learn moreViciaNAT FB27-150
Native Fava Bean Flour
A native flour made from dehulled fava beans, combining its characteristic protein profile with a fine 150-grade particle size for smooth and consistent incorporation.
Learn moreViciaPRO FB65
Fava Bean Protein Concentrate
A fava bean protein concentrate providing approximately 65% protein for protein fortification and versatile plant-based formulations.
Learn moreViciaPRO FB75
High Protein Fava Bean Concentrate
A higher-protein fava bean concentrate within the ViciaPRO range, developed for formulations requiring a more concentrated fava bean protein profile.
Learn moreViciaTEX FB65
Textured Fava Bean Protein
A textured fava bean protein providing approximately 65% protein, designed to combine plant-based protein enrichment with a meat-like texture.
Learn more