Replacing dairy protein requires more than matching protein content because dairy proteins may also contribute emulsification, structure or other matrix functionality. The development challenge is therefore to determine which functions need to be rebuilt while controlling dispersion, texture and flavour at the required replacement level.
What can we help you achieve?
Dairy-free
A convincing plant-based approach gives replacement the familiar eating quality consumers expect while widening market appeal.
Plant-based
Removing animal-derived ingredients can open new opportunities without giving up the expected eating experience.
Cost optimization
Greater formulation flexibility can help control raw-material costs without compromising the expected finished quality.
Our Recommended Ingredient Solution
PisumPRO
This ingredient can provide protein fortification in this formulation. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.
ViciaPRO
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Compared with PisumPRO, the fava-bean route reaches a higher protein concentration of 65-75%; Ebro also uses locally grown, selected fava-bean varieties for this range.
CicerPRO
This chickpea concentrate provides a third pulse-protein route with a fine granulometry and a 45-55% protein range, differentiating it from the higher-protein fava option and the pea-based reference.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
