Wheat proteins consist of two key insoluble protein groups: gliadin and glutenin. Together, they create a balanced elastic and extensible texture, essential for achieving strong dough—crucial in tortilla, bread, and noodle production. Our wheat protein products enhance texture and provide the desired functional effects needed for high-quality baked goo
We offer a diverse range of high-quality proteins, including dairy-based options like whey and casein, as well as plant-based alternatives such as soy, pea, almond, coconut, and wheat proteins. Each protein source is carefully selected to deliver optimal functionality, nutrition, and texture for a wide variety of applications—from bakery and beverages to nutrition bars and plant-based innovations. Whether enhancing texture, boosting protein content, or improving product stability, our tailored protein solutions help you create products that meet consumer demands and stand out in the market.
