PISANE PEA PROTEIN
A&B Ingredients offers allergen-free, plant-based proteins that provide nutritional and functional benefits in dairy and non-dairy applications without compromising on taste or texture. Pisane pea proteins are clean-label, non-GMO, and a sustainable source of plant-based protein. Pea protein has an excellent amino acid profile and is one of the most popular vegan protein sources, the company says. Additionally, these proteins are highly soluble and help create a thick and smooth texture in yogurt, cream cheese, sour cream, savory dips, and frozen plant-based desserts. Pisane has exceptional emulsification properties for dairy-based spreads and creamers. Additional benefits include stability to pH during shelf life and heat treatment.
973-227-1390; www.abingredients.com/
MORE PROTEIN IN PLANT-BASED MILKS
The latest generation of pea proteins from Cargill’s joint venture partner Puris offer distinct advantages for plant-based dairy alternatives. Puris 2.0 features an improved flavor profile and enhanced solubility, making it possible to achieve higher levels of protein fortification in plant-based milks and other applications, without negative sensory effects. Another advancement, Puris HiLo, was developed specifically for acidic applications. The acid-stable protein makes it possible to fortify plant-based fruit beverages and smoothies. It also features low viscosity and high solubility, so it won’t impact mouthfeel.
800-932-0544; www.cargill.com/plantproteins
CITRUS FIBER TO THE RESCUE
Nutrava Citrus Fiber from CP Kelco is a next-generation fiber ingredient upcycled from sustainably sourced citrus peels, an abundant byproduct of the juice industry. It helps support mouthfeel, texture and suspension in fruit prep, drinking yogurts, flavored milks, and plant-based milk alternatives and yogurt alternatives. With water holding capacity and syneresis control support, Nutrava Citrus Fiber also can serve as a starch alternative.
678-247-7300; www.cpkelco.com/contact/
THE CREAMY TASTE OF PLANT-BASED PROTEINS
Today’s consumers want plant-based products that deliver high-quality nutrition and taste good. FrieslandCampina’s range of Plantaris applications can help customers unlock plant-based protein opportunities with an authentically creamy taste and texture. Plantaris Pea Isolate 85 A and Plantaris Faba Isolate 90 A have both been designed to overcome common formulation challenges associated with plant proteins, particularly the flavor offnotes of pea proteins, which consumers can find unappealing. The company’s applications, which include ready-to-drink (RTD) beverages, a powder shake and pudding, provide a neutral taste and smooth mouthfeel.
201-249-4950; www.frieslandcampinaingredients.com/plantaris/
STABILIZING WITH SALTS’ SOLUTIONS
ICL Food Specialties offers JOHA emulsifying salts’ solutions for dairy protein emulsification and stabilization. The JOHA portfolio of functional phosphate blends provides excellent buffering, emulsification and protein protection in a variety of dairy and alternative dairy applications, including processed cheese, spreadable cheese, cheese sauce, high protein beverages, creamers and smoothies. In cheese applications, JOHA solutions function as pH buffers, protein modifiers and dispersants to promote protein emulsification for a creamy, consistent texture and mouthfeel. JOHA helps protect protein from heat-induced denaturation and gelation from acid formation in extended shelf-life ultra-high temperature (UHT) and retort processed products.
855-425-7732; www.iclfood.com/
ADAPTOGENIC OAT MILK LATTE
Internation Food Products Corp. (IFPC) recently developed an Adaptogenic Black Forest Oat Milk Latte, showcasing its product innovation and custom ingredient systems at the Natural Products Expo West trade show. The trendy plant-based, adaptogenic beverage contained zero grams of added sugar, sweetened with IFPC’s Legacy SWEET systems. Utilizing its custom sweetener systems, IFPC’s in-house R&D team can help reduce or replace the sugar in products, while ensuring the same level of sweetness, texture and mouthfeel.
800-227-8427; www.ifpc.com
PULSE PROTEIN CONCENTRATES
Ingredion’s Ultra Performance line of pulse protein concentrates allows for the creation of better-tasting plant-based alternative dairy products without the raw plant flavor, bitter taste or uncontrolled microbial levels common with dry-milled pulse products. Made at Ingredion’s protein facility in Canada, the Ultra-Performance line uses a proprietary physical de-flavoring process and does not generate any wastewater during processing, the company says.
800-713-0208; www.ingredion.com
THE BENEFITS OF CUSTOM PROTEIN BLENDS
Blended protein powders can offer important vitamins, minerals, and amino acids from multiple sources, such as dairy and plant-based proteins. Customers have specific ingredient requirements for their nutritional products and Osage Food Products’ DairyPro custom blends are an ideal solution. Choose from various “off the shelf” specialty protein blends or help create a custom blend by collaborating with the company’s team.
636-390-9477; www.osagefood.com/our-products/
