Plant-Based Food

Product Category

Representative Products

Functions & Benefits

Plant Proteins

Soy Protein Isolate; Pea Protein; Rice Protein; Wheat Protein

Provide protein, structure and nutritional value.

Textured Proteins

Textured Soy Protein; Textured Pea Protein

Create meat-like fibers and chewiness.

Hydrocolloids

Methylcellulose; Carrageenan; Konjac Gum; Xanthan Gum

Improve binding, forming, water retention and juiciness.

Modified Starches

Modified Tapioca Starch; Modified Corn Starch; Pregelatinized Starch

Improve texture, viscosity and processing stability.

Emulsifiers

Mono- and Diglycerides; Lecithin; Sucrose Esters

Stabilize oil-water systems and improve mouthfeel.

Enzymes

Transglutaminase; Protease

Modify protein structure and optimize texture.

Flavor Solutions

Yeast Extract; Plant-Based Meat Flavors; Smoke Flavor

Mask beany notes and enhance meaty and savory flavor.

Natural Colors

Beet Red; Paprika Oleoresin; Caramel Color

Support raw, cooked and roasted color concepts.

Nutritional Ingredients

Vitamins; Minerals; Amino Acids

Improve the nutritional profile of plant-based foods.

Plant Beverage Stabilizers

Gellan Gum; Cellulose Gum; Carrageenan; Emulsifier Blends

Reduce sedimentation and separation and improve beverage stability.