PLANT BASED PROTEINS
- Pea Protein 80
80% Pea protein - Pea Protein 85
85% Pea protein -
Rice Protein 80 80% Rice protein
-
Pumpkin Protein 60
60% Pumpkin Protein -
Protein PeaCe 80
80% Pumpkin and rice protein combination
STABILIZER SYSTEMS
- Stabilizer for generic industrial vegan ice-cream.
- Stabilizer for cases where stong creaminess is desired. It has the ability to produce a creamier ice-cream and offers fat reduction (this offers cost reduction as well), without changing creaminess.
- Stabilizer for ice-crem production with 0% fat and 0% sugar.
- Stabilizer for soft vegan ice-cream and other frozen desserts, where pasteurization is not possible. Blend of emulsifiers and stabilizers.
- Emulsifier (mono- & diglycerides) for ice-cream with high overrun and creaminess.
- DP V 98
Instant foaming and aerating agent, of Friesland Campina Kievit, for vegan ice-cream. Provides excellent stability, overrun, increasing yield.
SWEETENERS
- Fructose
- Xylitol
- Lactitol
- Stevia
- Polydextrose
- Sucralose
FLAVORS
Firmenich has a full range of flavors (NAT & NID), liquid or powder, water soluble or fat soluble.
- Vanilla
- Chocolate
- Fruit
- Butter
- Cream
- Yoghurt
There is also a full range of masking flavors developed to cover any possible off notes left from the plant based proteins to the end product.
VEGAN CULTURES
- Lactic acid cultures BIOPROX France has a full range of thermophilic lactic acid cultures for production of all vegan desserts.
- Special cultures
Enrichment and masking of plant based protein off notes. They are always combined with the lactic acid vegan cultures. - Protective cultures
Special lactic acid strains which can act as protective agent to vegan yoghurt, in a natural way. - Kefir
Special lactic acid cultures, originating from real kefir strains, able to cover all taste and structural characteristics.
PLANT BASED PROTEINS
- Pea Protein 80
80% Pea protein - Pea Protein 85
85% Pea protein -
Rice Protein 80 80% Rice protein
-
Pumpkin Protein 60
60% Pumpkin Protein -
Protein PeaCe 80
80% Pumpkin and rice protein combination
FLAVORS
Firmenich has a full range of flavors (NAT & NID), liquid or powder, water soluble or fat soluble.
- Vanilla
- Chocolate
- Fruit
- Biscuit
- Butter
- Cream
- Yoghurt
There is also a full range of masking flavors developed to cover any possible off notes left from the plant based proteins to the end product.
PLANT BASED PROTEINS
- Pea Protein 80
80% Pea protein - Pea Protein 85
85% Pea protein -
Rice Protein 80 80% Rice protein
-
Pumpkin Protein 60
60% Pumpkin Protein -
Protein PeaCe 80
80% Pumpkin and rice protein combination
FLAVORS
Firmenich has a full range of flavors (NAT & NID), liquid or powder, water soluble or fat soluble.
- Gouda
- Edam
- Mozzarella
- Parmezana
- Blue cheese
- Feta
There is also a full range of masking flavors developed to cover any possible off notes left from the plant based proteins to the end product.