Emanuel Hitz
Senior Sales & Product Manager Food
IMPAG AG
With its newly developed physical processing method, the young company has succeeded among other things in producing not only classical flour, but also a protein powder with more than 45% protein content, and a dietary fibre powder with 69% fibre content.
The raw materials they produce are of high quality and stand out for optimum nutritional value and low gluten content.
The following three products are available in conventional and organic quality:
The products are in line with the current trends of a circular economy and “regenerative food systems”.
The starting material, brewer’s spent grain, is not used in the conventional way as feed – rather it is upcycled for human consumption.
The barley raw materials produced as by-products are suitable for a wide range of applications such as texturized plant-based protein (e.g. mince), pasta, or dairy product alternatives.
The raw materials are also especially popular for baked goods because, compared to wheat protein, barley powder has a low gluten content but still contains valuable amounts of protein and dietary fibre.
The super fruit acerola, with its natural high vitamin C content, can contribute to the increase of the bread volume as well as to the uniform pore size of the bread crumbs.
We spent some time in the kitchen and are presenting some of our vegan raw materials in tasty recipes.
The super fruit acerola, with its naturally high vitamin C content, can be used to improve colour stability in meat.
“Innovation inspired by nature” is the guiding principle of our supply partner Nexira.
Iara from our Communications team tried out the fascinating citrus fiber from our Food team. We captured the experience with a photo shoot and video for our social media channels and website.
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