Protein concentrates

Protein concentrates are typically produced using a mild, purely physical process. Depending on the source, the protein content varies between 50 and 70%. Compared to isolates, concentrates contain more starch, fibers, fat, and minerals, thus reflecting more of the original plant matrix.

These properties make concentrates particularly attractive for applications where natural ingredients, sustainability, and high cost-efficiency are required, such as in baked goods, snacks, and meat and dairy product alternatives.

Protein isolates

Isolates are characterized by a high protein content (up to 90%) and particularly high functionality. The purification processes reduce unwanted accompanying substances, improve solubility, and ensure a more neutral taste and a lighter color. They are ideal for applications with high demands on the technological quality and quantity of the protein.

Possible applications include alternative products, clean-label products, bars, and other functional foods and beverages.

Protein hydrolysates

Hydrolysates are enzymatically broken-down protein isolates. This targeted hydrolysis can either improve specific functional properties or increase solubility. Our hydrolysates were specially developed for clear solutions: they are completely water-soluble, foam very little, and are therefore ideally suited for use in beverages and liquid applications.

Textured Vegetable Proteins (TVPs)     

TVPs (Textured Vegetable Proteins) are primarily used to provide structure in plant-based or mixed meals. This is usually done with dry extrudates, and our product range specializes precisely in this. We offer TVPs in a variety of shapes, sizes, and colors, such as granules, strips, chunks, or as powder.

TVPs are used in meat and meat alternative products, fillings, and protein-enriched ready meals and can be flexibly adapted to taste and texture.

Protein Overview

* raw material from non-EU agriculture

** also available as Bio Suisse approved

* in progress