Feels like meat, tastes like meat, isn’t meat. ProTerra is our series of dry, textured proteins made from either wheat or pea. When hydrated, ProTerra can be used to replace meat in the formulation of vegetarian products. Beef, chicken, pork, fish, we have a ProTerra to replace them all. It can also be used to enhance and extend a wide range of meat, poultry and seafood products.

ProTerra at a glance:

• Improves taste, texture and appearance
• Produces no aftertaste
• Increases yield
• Provides outstanding source of protein
• Reduces formulation costs
• Possesses unique, meat-like fibrous structure when hydrated

Reduced mix time, increased water absorption, higher processing tolerance – Arise brings multiple functional benefits to a wide range of bakery and flour-based products. And, it has achieved low FODMAP certification from Monash University, making it ideal for products supporting a low FODMAP diet.

Arise at a glance:

• Reduces fat absorption
• Increases moisture retention
• Increases dough extensibility
• Reduces mix time
• Adds texture
• Maintains dough quality
• Increases yield

Boost fiber content while lowering calories. Fibersym® RW is a granular RS4-type resistant wheat starch ideal for a wide range of products made for health-conscious consumers. It can be produced as a gluten-free ingredient, providing additional flexibility in product development. Recognized by the U.S. Food and Drug Administration as a dietary fiber, Fibersym also has achieved low FODMAP certification from Monash University and supports the low FODMAP diet.

Fibersym RW at a glance:

• Simplifies formulation and processing steps
• Enhances nutritional value
• Enhances taste, texture and appearance
• Increases fiber and bifidogenic properties