Pea Fiber

• Reduce cost by replacing Wheat Fiber.
• Reduce cooking loss.
• Improve water holding capacity. 5 times water retention.
• Suitable for use as an anti-caking agent and blends well with other ingredients.

Bakery

• Improved crust formation, structure and better crispiness..
• Increase freshness of bread products.
• Increases resistance to staling for baked goods.
• Flavour carrier.
• Cost effective.
• Increase dietary fiber with mild taste.
• Better water and oil retention properties in dough.
• Low impact on dough rheology.
• Improve browning in finished products.

Meat processing

• Better water and oil retention.
• Cost saving by replacing Meat/Emulsion.
• Increase yield rate.

Sauces

• Better water and oil retention.
• Improve mouthfeel.
• Emulsification.

Pea Protein Powder

• Increase the protein level in your product.
• Mild taste.
• No allergen.
• Excellent water dispersion function.
• Suitable for Weight Control Application.
• Suitable for meat substitution application.
• Suitable as a vegan protein powder.