pulses and gums are sources of naturally-occurring protein from non animal sources
we have partnered with Sarda Biopolymers to offer you non-animal proteins
they are sustainable and functional proteins for multiple non-dairy and non-meat applications from fitness products, ready meals and QSR vegan burgers
guar protein concentrate
guar protein has several functional properties, including:
Emulsification: stabilises oil-water mixtures, making it useful in salad dressings, sauces, and other similar products.
Thickening: natural thickener, making it useful in soups, stews, gravies, and other similar products.
Gelation: it can form a gel-like substance, making it useful in frozen desserts, bakery products, and other similar applications replacing Gelatin in vegan and vegetarian recipes
Other Application areas include:
Bakery: used as a binder, thickener, or emulsifier in baked goods, including breads, cakes, and pastries
Dairy: stabiliser in dairy products, including milk, yogurt, and ice cream
Meat: used as a binder in meat products, such as sausages and burgers.
Beverages: stabilise and thicken beverages, including fruit juices, smoothies, and sports drinks
mung bean protein concentrate
Mung Bean Protein Concentrate can be used as follows:
bakery: adding to bread, muffins, and cakes can enhance the protein content and add a light, earthy flavour
protein bars and snacks: provides a high amount of protein with a neutral flavour
smoothies and shakes: to increase the protein content and improve satiety
pasta and noodles: gluten free and high protein pasta extrusion
meat substitutes: used in vegetarian and vegan meat alternatives like burgers and sausages
sports drinks: provides a quick and efficient source of protein to athletes during exercise
wheat germ protein concentrate
Wheat germ protein can be used in the following applications:
Bakery products (bread, muffins, crackers)
Nutritional bars and drinks
Sports nutrition supplements
Infant and toddler foods
Meat alternatives (e.g. veggie burgers)
Plant-based dairy alternatives (e.g. milk, yogurt, cheese)
Smoothies and juices
Sauces and dressings
Baked goods and snack products
It is valued for its high protein content, amino acid profile, and functionality in food systems.