Plant-based proteins

Fava bean protein comes from European fava beans. It is used in many different applications due to its neutral taste and colour. It is also an interesting alternative to soya ingredients. Natural and sustainable origin.
Available in powder, in different protein contents and in conventional or ecological grades.

Hemp protein is obtained from hemp seed. It is a functional product with emulsifying properties used mainly in sauces (vegan mayonnaise). It also contains 30% dietary fiber, what makes it a nutritionally complete ingredient.
Natural and sustainable, available in organic quality.

Linseed protein comes from linseed and acts as an emulsifier in many applications. It can replace egg in vegan mayonnaise or brioche and it can also replace guar gum, soy lecithin and mono-diglycerides in some bakery products.
Product of natural origin, sustainable and partially degreased. Available in conventional and organic quality.

Pea protein isolate: made from yellow peas, this ingredient provides a complete source of plant-based protein. Its functional properties, such as gelling and emulsifying ability, make it ideal for the production of meat analogues and plant-based beverages, as well as for enriching energy bars and protein drinks.

Pumpkin protein comes from pumpkin seeds. It has a a high branched-chain amino acids content, which is very appreciated by bodybuilders, as it helps to build muscle.
Natural and sustainable product, available in conventional and organic quality.

Rice protein isolate with high biological value, obtained through a natural process. Its amino acid profile and good digestibility make it an ideal option to complement vegan and vegetarian diets. Gluten-free, GMO-free and hypoallergenic, suitable for a wide range of consumers.

Soy protein is widely used in the food industry due to its functionality and nutritional profile.
Available in different qualities (isolate, concentrate and texturized).

Sunflower protein comes from sunflower seeds. It contains protein with a percentage of glutamic acid that gives various taste profiles. It also works as a binder and stabilizer in some applications.
Available in conventional and organic quality.

Enzymatically hydrolyzed wheat protein is water-soluble and is used as a source of highly digestible plant protein.

Wheat gluten is commonly known as vital gluten and it is the wheat functional protein. It is used as an improver in flours and doughs, and also as texturizing agent (thickener, gelling), binder and water stabilizer. It provides body, viscosity and visual appearance.