Functional ingredients
Increasingly, the composition of certain foods is imperative to enrich the composition of certain foods in order to improve their nutritional and/or functional qualities or to facilitate their technological processing.
• Plant fibers (cellulose, bamboo, oat, sugar cane, potato, pea…)
• Soluble and insoluble fiber
• Textured proteins from peas, beans, oats, etc.
• Protein isolates and concentrates – pea, soy, chickpea, tomato, etc.