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Our high-quality vegetable proteins are pushing the boundaries of the bakery sector. They optimise the production process and improve the texture and nutritional value of baked goods, making it possible to improve the Nutri-Score. Discover the potential of alternative protein sources for your application as well, with our range of oat, wheat and soya proteins.



  • Nutritional improvement of baked goods (improved Nutri-Score)
  • Optimisation of texture characteristics and crumb structure (gluten)
  • Alternative protein sources: oat, wheat and soya proteins


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