The answers to better plant protein isolates are inside

Are you looking for how you ensure your customers make great-tasting plant-based foods? The answers are inside the plants. Find them with our biosolutions.

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Plant-based food formulation challenges

Consistency and texture are among the top aspects that consumers want improved in plant-based foods. The higher protein they demand often leads to off-notes which need to be masked. In soy, also allergenicity is a challenge. Overcoming these challenges will allow your customers to develop foods and beverages people love.

Find the answers to your challenges inside

Answers to better early life nutrition

Infants who are formula-fed and allergic to cows' milk may not get enough protein. Hydrolyzed plant proteins can help overcome this challenge. Formulas based on hydrolyzed proteins can have lower allergenicity than cow's milk.

They're also easily absorbed.

Mature mother comforting her newborn while crying

Answers to better taste

Taste is one of the key reasons some consumers don't like plant-based meat. Hydrolysis targets and breaks peptide bonds at different points of amino acid chains. This transforms flavor profiles and helps you achieve amazing umami flavors.

Answers to functional plant proteins

Protein modification ensures beverage stability of pea- and soy-based drinks. Across these plant-based drinks, protein modification improves solubility for the higher protein levels consumers want. In fortified protein drinks, it reduces viscosity for great mouthfeel.

Answers to fewer ingredients

Plant protein hydrolysis can lead to bitterness. Our cost-effective biosolutions create less bitterness. That helps final food manufacturers rely less on flavor maskers. And they help you deliver the shorter, simpler labels consumers prefer.