Are you looking to develop innovative products with veg protein?
13 Dec 2016
Look no further…
Synthite delivers a range of Veg-proteins from Lentil, Chickpea and Tomato seed with distinctive functional attributes in the form of concentrates and hydrolysates. These Vegetable Proteins are intended for various dairy, bakery and meat applications.
Improved health is one of the many reasons people choose to adopt a vegetarian diet, and there is now a wealth of evidence to support the health benefits of a vegetarian diet.
There is now a significant amount of research that demonstrates the health benefits of vegetarian and plant-based diets, which have been associated with a reduced risk of obesity, diabetes, heart disease, and some types of cancer as well as increased longevity. Vegetarian diets are typically lower in fat, particularly saturated fat, and higher in dietary fiber. These proteins provide the advantage of safe consumption for dairy sensitive and egg allergy individuals.
Plant proteins is the only source which supply a clean label, vegan protein, non-GMO, gluten-free, highly sustainable with no major allergens. They are made from sustainable sources of protein-rich raw material and score a protein value of 70%-75%.
These Vegetable proteins provide attributes such as improved Viscosity, Gel formation, Oil Binding, Foam formation, Emulsification, and Dough form processes, when compared to proteins from other sources like soy, milk, egg and meat. Protein provides essential amino acids, particularly important during growth and development, and is a source of energy. In fact, a veg-protein diet may well be one of the best ways to meet population’s dietary guidelines.
This article is powered by Vishal Menon and Dr Pritee Paliwal
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