Soucing Your Alternative PRoteins
Soucing Your Alternative PRoteins
Soucing Your Alternative PRoteins
Mission is to help customers to reduce costs through the cycle of strategic sourcing. Beyond sourcing we also provide timely technical support for each customer's needs in terms of innovated and renovated product development.
Plant-Based Protein
Soucing Your Alternative PRoteins
Soucing Your Alternative PRoteins
Plant protein is simply a meaningful food source of protein which is from plants. This group can include pulses, tofu, soya, tempeh, seitan, nuts, seeds, certain grains and even peas. Pulses are a large group of plants, which include chickpeas, lentils, beans (such as black, kidney and adzuki beans) and split peas.
MICROALGAE PROTEIN
Soucing Your Alternative PRoteins
FERMENTATION-BASED PROTEIN
Microalgae contains large amounts of protein (often more than 50 per cent) as well as healthy fats. In food industry, it is usually used for protein fortification and natural pigment. In the United States and other parts of the world, it is common to find algae in dietary supplements that help boost the immune system, repair nerve tiss
Microalgae contains large amounts of protein (often more than 50 per cent) as well as healthy fats. In food industry, it is usually used for protein fortification and natural pigment. In the United States and other parts of the world, it is common to find algae in dietary supplements that help boost the immune system, repair nerve tissue, normalize blood sugar and provide the body with additional protein and fiber.
FERMENTATION-BASED PROTEIN
FERMENTATION-BASED PROTEIN
FERMENTATION-BASED PROTEIN
Fermentation-derived proteins, some of which are substantially equivalent or identical to their animal-derived counterparts, are continuing to enter the market. Fermentation is a centuries-old process that uses microbes, such as yeast or fungi, to break down a compound, such as sugar, and create a by-product, like alcohol – or, in this
Fermentation-derived proteins, some of which are substantially equivalent or identical to their animal-derived counterparts, are continuing to enter the market. Fermentation is a centuries-old process that uses microbes, such as yeast or fungi, to break down a compound, such as sugar, and create a by-product, like alcohol – or, in this case, protein. Fermented proteins are made using one of three production types: traditional fermentation, biomass fermentation or precision fermentation.
Edible insect protein
FERMENTATION-BASED PROTEIN
Edible insect protein
Grasshoppers, crickets and mealworms are rich in protein, and contain significantly higher sources of minerals such as iron, zinc, copper, and magnesium than beef. Yet pound for pound they require less land, water and feed than traditional livestock
Lab-grown Protein
FERMENTATION-BASED PROTEIN
Edible insect protein
Cell-based protein technology has the potential to revolutionize the food industry, offering proteins that are identical to farmed livestock and seafood.