Field bean starch flour

Eine weiße Schale, gefüllt mit Ackerbohnenstärke, steht neben einem kleinen Haufen desselben Pulvers und drei weißen Ackerbohnen auf einer sauberen, weißen Fläche.

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Product description

Field bean starch is a functional plant-based ingredient for food manufacturers developing sauces, soups, convenience foods, bakery applications and plant-based products. Its gelling properties, high solubility and contribution to texture and product stability make it suitable for a wide range of industrial formulations.

Our field bean starch is produced from sustainably cultivated European field beans and is designed for professional food production where consistent functionality, reliable sourcing and scalable supply are important. Technical specifications, samples and industrial packaging options are available on request.

Supports texture, stability and shelf life
Good gelling properties
High solubility
High protein and fiber content
Suitable for diverse industrial food formulations
Free from GMOs, allergens and gluten

Field bean starch is available in packaging formats for food manufacturers and industrial purchasing requirements. Standard options include 20 kg bags, 25 kg bags, big bags and silo transport. Additional packaging and supply options are available on request.

Our field bean starch is produced from field beans grown on sustainably managed European farms. We prioritize responsible cultivation, traceable sourcing and consistent raw-material quality to meet the requirements of professional food production.

Applications

"Our broad bean starch in flour form offers a sustainable and versatile alternative to conventional starches. It not only supports the development of innovative products, but also promotes a healthy and balanced diet."

Certified food technologist Wolfgang Walk

Field bean starch for food production

Field bean starch is a functional plant-based ingredient for food manufacturers requiring reliable gelling, solubility, texture and product stability. It is suitable for sauces, soups, convenience foods, bakery applications and plant-based formulations.

Manufacturers evaluating alternative starch solutions can also explore organic pea starch. Where protein enrichment is the primary formulation objective, fava bean protein provides a complementary ingredient from the same raw-material family. For applications specifically requiring a whole flour rather than an isolated starch fraction, see our gluten-free field bean flour and meal.

We support food manufacturers, product developers and purchasing teams with technical specifications, product samples, industrial packaging and suitable supply options for professional food production.

Field bean starch for your formulation

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Request data sheet

For detailed information on specifications and applications, you can request the data sheet here.

Request data sheet

Field bean starch flour is a vegetable starch obtained from field beans. It is gluten-free, vegan and versatile.

Our field bean starch is obtained by gently grinding field beans to preserve their natural nutrients and functional properties.

It is ideal for gluten-free baked goods, vegan meat substitutes, sauces, soups and many other applications in the food industry.

Field bean starch flour has a high water-binding capacity, good gelling properties, is rich in fiber and protein and supports the production of stable and creamy consistencies.

Our field beans come from sustainable cultivation in Europe, and we attach great importance to environmentally friendly and socially responsible production methods.