Protein

Wheat gluten
Wheat gluten is a protein that is a byproduct of the production of wheat starch and which develops very good viscoelastic properties when water is added. Wheat gluten is used in the production of a range of foods such as baked goods, breakfast cereals, meat and meat substitute products, vegetarian and vegan foods and noodles.

Potato protein
Potato protein is a byproduct of the production of potato starch. It is a very high quality protein that is easy to digest and has a very good composition of amino acids. Potato protein is a valued ingredient used to enrich animal feed with protein. Potato protein is especially used in the production of animal feeds for pigs and chickens.

Pea protein
Pea protein is characterised by its favourable amino acid profile and is, unlike other proteins, exceptionally low in allergens. As the use of pea protein does not require allergen labelling it is often used as an alternative to other products. Pea protein is used as a source of protein in vegetarian and vegan foods, in sport and fitness products and in food supplements.

Rice protein
Rice protein can be used as an ingredient in the production of food supplements, sports nutrition and baby food. Rice protein increases the protein content of products and is especially easy to digest, gluten-free and particularly low in allergens.

Corn gluten
Corn gluten is a byproduct of the production of corn starch. Corn gluten is added to compound feed for all types of animals.