Ingredion has launched Vitessence Prista, a range of pea and faba bean concentrates designed to help product developers improve the taste and nutritional profile of non-soy-based products. The company claims the range does not impart a plant flavour, bitter taste or uncontrolled microbial levels, which it says are common in dry-milled pulse products.
Ingredion’s proprietary process reportedly enables the formulation of its products in dairy alternative yoghurts, cheeses, drinks, ice-creams, nutrition mixes, vegan sauces and dressings, bakery, snacks, pasta, batters and breadings applications. With Vitessence Prista, the company says, product developers can also achieve higher quantities of plant protein in their solutions without impacting the flavour.
With a growing volume of consumers seeking plant-based products, there is significant opportunity for plant-based and vegan product manufacturers who want to create plant-protein enhanced food products, Ingredion says.
Esra Akmanli, Business Development Manager Platforms at Ingredion, Europe, comments: “Consumers are more likely to try brands with claims of “natural” and “healthy” ingredients, such as “protein,” “plant based” and “gluten-free”. With Vitessence Prista, formulators can develop products that boast a delightful balance with an improved taste profile, lighter colour, low microbial count and superior functionality to meet consumer needs for products that truly delight."