Protein enrichment changes the solids matrix that must still process into a snack with the intended density and bite. Pea and fava concentrates reach the same finished protein target at different inclusion levels, so protein dosage, process moisture and texture need to be developed together.
What can we help you achieve?
Protein enrichment
Increasing protein in snacks can create a stronger nutritional proposition while preserving the characteristic texture of the format.
Better nutrition
Better nutritional value can strengthen the product proposition and give consumers a clearer reason to choose it.
Plant-based positioning
Removing animal-derived ingredients can open new opportunities without giving up the expected eating experience.
Our Recommended Ingredient Solution
PisumPRO
This ingredient can provide protein fortification in this formulation. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.
ViciaPRO
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Compared with PisumPRO, the fava-bean route reaches a higher protein concentration of 65-75%; Ebro also uses locally grown, selected fava-bean varieties for this range.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
