Arlès Agroalimentaire offers a wide range of vegetable proteins with excellent functional properties and high nutritional qualities.
We offer two main types of vegetable proteins:
FUNCTIONAL TEXTURIZING PROTEINS
The very soft extraction process at low temperature avoids the denaturation of proteins and allows to keep all their great functionalities and their high nutritional power.
These ingredients offer whipping, emulsifying and texturizing properties as well as a high water and oil retention capacity.
Very rich in proteins with more than 50%, these products are ideal for protein enrichment.
- Conventional: soy protein - locust bean protein - hydrolyzed pea protein
- Bio BecoPulse: proteins from brown peas or bean seeds
These proteins benefit from a fibrous texture and delicious taste that are particularly appreciated by consumers, who then enjoy a rich and authentic taste experience.
The products are offered in dry form for use after very simple rehydration with water.
The main advantage is the addition of lamb’s lettuce and chunks. These proteins are an excellent alternative to meat.
On a sensory level, these proteins have a firm texture and good colour absorption. In addition, they are free of fat, sugar and added salts.
- Wheatpro: dry extruded wheat protein
- K-Tex: dry extruded soy protein
- Cereshred: wheat and soy protein blend
This range of vegetable products is intended for the production of plant-based, vegan and vegetarian food products: meat analogues (burgers, sausages, nuggets, patties…), protein-enriched products (drinks, cereal bars, sports nutrition…) and Nutri-Score optimisation.
All our Texture and Stabilization solutions are available here.