Properties of our plant-based ingredients and raw materials

Plant proteins are an important source of essential amino acids and support muscle building and general health. They are a good alternative to animal proteins.

A high fiber content in plant-based ingredients aids digestion and contributes to overall health. Fiber is important for intestinal health and can increase the feeling of satiety.

A high amino acid content in plant-based ingredients supports the body in protein synthesis and promotes muscle regeneration. Essential amino acids are important for numerous bodily functions and contribute to a balanced diet.

Plant-based ingredients can improve the texture of foods by creating a creamier, smoother or crunchier consistency. This is particularly important for products such as sauces, yogurts and baked goods, which need to have a certain texture to appeal to consumers.

By using plant-based stabilizers, the structural integrity of food can be maintained over a longer period of time. This prevents segregation and improves the shelf life and quality of the end product.

Natural preservatives from plant sources can extend the shelf life of food by inhibiting the growth of microorganisms and slowing down oxidation. This keeps food fresh and safe to consume for longer.

Plant-based ingredients can increase the nutritional value of foods by adding vitamins, minerals and other essential nutrients. This contributes to a healthier diet.

Plant-based ingredients offer excellent gelling properties, which are used to make products that require a firm consistency. This ensures stable and appealing end products.

Ingredients with a high water-binding capacity can retain moisture in foods and prolong their freshness. This is particularly important for baked goods, meat alternatives and processed foods that need to retain a juicy texture.

Vegetable emulsifiers improve the consistency and stability of emulsions such as sauces, dressings and mayonnaise. They ensure that oil and water mix well and remain stable.

Plant-based ingredients that regulate moisture help to keep food juicy and fresh. This is particularly important for baked goods and processed foods.

Plant-based ingredients with good solubility can be easily integrated into recipes without forming lumps. This is important for drinks, soups and sauces that require a uniform consistency.

Plant-based raw materials that are free from genetically modified organisms (GMOs) meet high standards of purity and naturalness. This is important for consumers who prefer natural and unmodified foods.

Gluten-free plant-based ingredients enable the production of foods for people with coeliac disease or gluten intolerance. They offer a safe alternative to conventional products containing gluten.

Ingredients that are free from the most common allergens enable the production of hypoallergenic foods. This is particularly important for consumers with food allergies or intolerances.

Antioxidant properties in plant-based ingredients protect foods from oxidation, which extends their shelf life and freshness. Antioxidants can also provide health benefits by fighting free radicals in the body.

Some plant-based ingredients are tasteless and do not affect the taste of the end product. This is ideal when the ingredients are used as binders, fillers or thickeners without changing the original taste.

Plant-based flavor enhancers can intensify the natural taste of foods, making them tastier. This can be achieved without the use of artificial additives.

Natural flavors from plant sources can naturally improve and enhance the taste of food without the need for artificial additives.

Vegetable colorants can be used to naturally change and enhance the color of foods, making them more visually appealing.