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DFE processes natural ingredients, from protein to starch. We can use individual ingredients or blends and discuss the required assurances for your application.
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Soy is used for meat alternatives and protein enrichment. Soy concentrate and isolate can be combined to achieve the required texture, flavour and mouthfeel. Soy contains all essential amino acids, absorbs water well and can stabilise emulsions.
Pea protein has a relatively neutral flavour and is used in plant-based, protein-rich products. It offers an alternative for recipes based on soy or wheat. Always discuss the required allergen assurances for the specific product.
Extruded wheat can have an airy or crunchy structure. It has a neutral flavour and high water absorption. Extruded wheat gluten can form elastic fibres. Wheat is used for breadcrumbs and meat alternatives, as well as a thickener in soups and sauces.
Fava beans are increasingly grown in Europe and used in extrusion. The extrudate retains fibre and has a more neutral flavour than soy. Extrusion breaks down natural anti-nutrients. As a crop, fava beans contribute to soil improvement through nitrogen fixation.
Maize has a natural sweetness and can be extruded into a light, airy or crunchy structure. This naturally gluten-free ingredient is used in cereals, snacks and pudding.
Milk- and whey-based crispies are used in sports and fitness nutrition, and as ingredients or toppings in other food products.
Rice adds a crunchy character and can be processed into crispies or pudding for sports nutrition.
Extruded potato starch is used for the crunchy outer layer of products such as fish fingers and chicken nuggets. The coating helps retain flavour and moisture.
Is your ingredient missing from this overview? Contact us to discuss your idea. Blends of different ingredients are also possible. Allergen management and product specifications are aligned with your specific product.
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