Functional Ingredients for Food Producers

Plant-Based | Gluten-Free | Allergen-Free | GMO-Free

For the dietary requirements of an ever-changing society

Our functional ingredients are cereal and pulse flours with specific characteristics. These flours are created using a proprietary technology that naturally modifies their physical properties – preserving their color and nutritional profile while increasing functionality.

These plant-based, allergen-free, GMO-free, and gluten-free ingredients are the solution when creating products for knowledgeable consumers with increasingly specific dietary requirements. 

We guarantee quality and safety for consumers while offering solutions for tasty, healthy, and functional products. Our functional ingredients are ideal for sauces, creams, and soups as well as pasta, pizza, baked goods (standard and gluten-free), meatballs, hamburgers, and cured meats (both plant- and meat-based). 

Learn more about our functional ingredients

M-Nat

An alternative to starch


This physically modified gluten-free, allergen-free, and GMO-free corn flour reduces or eliminates water syneresis, performing well in both hot and cold applications.

FUNCTIONS

  • Natural thickening agent and water binder
  • Stabilizer of water syneresis
  • Starch replacement
  • Texture stabilizer 
  • Support in reducing fat usage
  • High gelling capacity

APPLICATIONS

⦿ Meat alternatives:

  • Burgers
  • Ground meat alternatives
  • Vegan / Vegetarian deli
  • Vegan / Vegetarian cold cuts
  • Vegan / Vegetarian balls

⦿ Sauces:

  • Condiments
  • Dips
  • Table condiments

⦿ Stuffings:

  • Fresh pasta fillings
  • Baked goods fillings

⦿ Soups

⦿ Coatings:

  • Batters
  • Breadings

Newgen

Used as structuring agents


These pulse flours, physically modified with a proprietary technology known as NewGen, are available in three varieties: Chickpea Flour, Green Pea Flour, and Red Lentil Flour. 

FUNCTIONS

  • Great texturizing, structuring, and gluing power
  • Great gelling power
  • Outstanding flour performance during processing

APPLICATIONS

⦿ Meat alternatives:

  • Burgers
  • Ground meat alternatives
  • Vegan / Vegetarian deli
  • Vegan / Vegetarian cold cuts
  • Vegan / Vegetarian balls

⦿ Sauces:

  • Condiments
  • Dips
  • Table condiments

⦿ Stuffings:

  • Fresh pasta fillings
  • Baked goods fillings

⦿ Soups

⦿ Coatings:

  • Batters
  • Breadings

⦿ Snacks:

  • Puffed / Extruded
  • Bars

Fiberplus

Helps retain water
and increase fiber content

This product is physically modified with special FiberPlus technology and is available in three varieties: Chickpea FiberPlus, Corn FiberPlus, and Green Pea FiberPlus.

FUNCTIONS

  • High water binding ability
  • High fat absorbing capacity
  • Improves fiber content in nutritional labels

APPLICATIONS

⦿ Bakery:

  • Pastry
  • Bread
  • Crackers
  • Cookies
  • Biscuits
  • Brownies
  • Pizza
  • Muffins

⦿ Snacks:

  • Bars

⦿ Meat alternatives:

  • Burgers
  • Ground meat alternatives
  • Vegan / Vegetarian deli
  • Vegan / Vegetarian cold cuts

⦿ Sauces

  • Dips

⦿ Meat products

  • Burgers
  • Meatballs
  • Sausages

M-Nat

An alternative to starch


This physically modified gluten-free, allergen-free, and GMO-free corn flour reduces or eliminates water syneresis, performing well in both hot and cold applications.

FUNCTIONS

  • Natural thickening agent and water binder
  • Stabilizer of water syneresis
  • Starch replacement
  • Texture stabilizer 
  • Support in reducing fat usage
  • High gelling capacity

APPLICATIONS

⦿ Meat alternatives:

  • Burgers
  • Ground meat alternatives
  • Vegan / Vegetarian deli
  • Vegan / Vegetarian cold cuts
  • Vegan / Vegetarian balls

⦿ Sauces:

  • Condiments
  • Dips
  • Table condiments

⦿ Stuffings:

  • Fresh pasta fillings
  • Baked goods fillings

⦿ Soups

⦿ Coatings:

  • Batters
  • Breadings

Newgen

Used as structuring agents


These pulse flours, physically modified with a proprietary technology known as NewGen, are available in three varieties: Chickpea Flour, Green Pea Flour, and Red Lentil Flour. 

FUNCTIONS

  • Great texturizing, structuring, and gluing power
  • Great gelling power
  • Outstanding flour performance during processing

APPLICATIONS

⦿ Meat alternatives:

  • Burgers
  • Ground meat alternatives
  • Vegan / Vegetarian deli
  • Vegan / Vegetarian cold cuts
  • Vegan / Vegetarian balls

⦿ Sauces:

  • Condiments
  • Dips
  • Table condiments

⦿ Stuffings:

  • Fresh pasta fillings
  • Baked goods fillings

⦿ Soups

⦿ Coatings:

  • Batters
  • Breadings

⦿ Snacks:

  • Puffed / Extruded
  • Bars

Fiberplus

Helps retain water
and increase fiber content

This product is physically modified with special FiberPlus technology and is available in three varieties: Chickpea FiberPlus, Corn FiberPlus, and Green Pea FiberPlus.

FUNCTIONS

  • High water binding ability
  • High fat absorbing capacity
  • Improves fiber content in nutritional labels

APPLICATIONS

⦿ Bakery:

  • Pastry
  • Bread
  • Crackers
  • Cookies
  • Biscuits
  • Brownies
  • Pizza
  • Muffins

⦿ Snacks:

  • Bars

⦿ Meat alternatives:

  • Burgers
  • Ground meat alternatives
  • Vegan / Vegetarian deli
  • Vegan / Vegetarian cold cuts

⦿ Sauces

  • Dips

⦿ Meat products

  • Burgers
  • Meatballs
  • Sausages
Got a new product in mind?
Need to improve an existing one?

See our other products for food producers

Raw materials derived from cereals and pulses

Flours and Grits

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Tailored to our clients’ needs and requirements

Blends

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