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One of the ranges launched are the BDF ProtActive products of vegetable origin. These are based on bean protein. These are formulated together with other ingredients that enhance the functionality of these proteins.
The aim of BDF ProtActive products is to improve the physical properties of all products in which they are applied. Currently, the products in this range are used in the meat industry as well as in the vegan industry and not forgetting the pasta industry.
Our BDF ProtActive F is designed to be used as a binder base in formed products such as burgers of vegetable origin, as a substitute for methyl cellulose. Our BDF ProtActive F 2.0 is the total formulation for producing fresh legume pasta, and BDF ProtActive FP is developed to replace soy isolate in emulsified meat products. Finally, BDF ProtActive FR is the ideal solution for producing vegan cheese analogues.
We have also launched a new product: Binder EM F is designed to produce vegan cooked emulsified products. This is a functional blend containing bean starch, bean protein concentrate, pea fibre, sodium alginate, phosphate and calcium sulphate.
And as another novelty we have our VeggActive BDF: this blend is designed to produce industrial-strength vegan liquid egg and protein (pea, bean and chickpea), various additives and colourings. If you are looking for the best scrambled eggs, here is the best application.
As you can see, we have great news in the Food Ingredients segment. Do you want to know more? Contact us at email@example.com.
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