Proteins & Fibres

After removing starch from cereals such as wheat and maize, the remaining vegetable matter is a combination of protein and fibres. These proteins and fibres are often collected and returned to the farming industry in the form of animal feed. Furthermore, part of the extracted starch is isolated and purified to be resistant, allowing them to be used in food and be beneficial to human digestion.

With the rise in more vegetable-based diets, especially in Europe, some of the proteins are used increasingly in food, as an alternative to animal proteins. They are a very useful and flexible alternative for consumers following a vegetarian or vegan diet, who need to find a varied source of protein in their diets.

(Vital) Wheat Gluten

What is it? Wheat gluten is a plant-based ingredient made from wheat. It belongs to the Protein family. Wheat contains on average 11-12% proteins, and generally, the proteins that form wheat...
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Pea Proteins

What is it? Pea proteins are plant-based proteins obtained from yellow peas. It belongs to the Protein family Pea proteins come in different powder-forms and is a good source of balanced protein...
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Potato Proteins

What is it? Potato protein is a plant-based protein, produced together with the potato starch from starch potatoes. Potato proteins are found in powder-form and have a high protein content (78%)...
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What is it? Fibres are made up of indigestible parts of plants. They are complex carbohydrates which pass unchanged (and unabsorbed) through our stomach and small intestines, as the human digestive s...
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Resistant starch

What is it? Resistant starch is a form of starch that is not fully broken down and absorbed in the small intestine. In other words, it is resistant to digestion. It passes through the small in...
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Maize Oil

What is it? Maize oil is a co-production of starch. The oil concentrates in the germ of maize kernels. The maize germs are simply pressed to extract the crude maize oil. Further refining of th...
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main categories of ingredients

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