Protein-Enriched Desserts

Protein-enriched desserts need additional protein without losing the smooth texture and consistency expected from the format. Protein source and concentration change the inclusion rate, so developers should compare pulse concentrates at matched protein contribution and then assess viscosity and mouthfeel.

What can we help you achieve?

• Added value
  A distinctive combination of performance and product story gives desserts a clearer premium position.

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
  It supports the same validated formulation objective(s), but it brings a different ingredient profile. 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.