Description

These innovative, wheat-based proteins can aid in product development by reducing sugars, improving protein and enhancing taste and texture. They also can effectively reduce or replace egg and dairy protein in product formulation, thus lowering fat without sacrificing protein content. Use them to improve taste and texture in whole-grain applications.

  • Bakery
  • Biscuits
  • Cakes
  • Cookies
  • Flatbreads Cereals
  • Frozen Dough and Whole-Grain/High Fibre Baked Goods
  • Granola Bars
  • Nutritional Bars
  • Pasta
  • Sweet Gods
  • Variety Breads
  • Whipped Fillings

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