Suspension, stability and clean taste for dairy-alternative products. Pea protein provides the creamy texture consumers expect — without soy, without allergens.
Our pea ingredients are tailored to the specific requirements of dairy alternatives — from protein content and functional properties to regulatory compliance and supply reliability.
Creamy TextureFine protein particles create smooth, homogeneous dispersion in plant-based yogurt and drinkable products — no chalkiness.
Fermentation CompatiblePerforms well in cultured applications — plant-based cheese, fermented creams and sour alternatives. Stable during fermentation.
Freeze-Thaw StableMaintains texture through freezing and thawing — ideal for non-dairy frozen desserts and ice cream.
Overrun PerformanceGood foaming and aeration properties for frozen desserts. Consistent overrun and homogeneous melting profile.
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