Meet the demand for protein-enriched, delicious foods with VITESSENCE™ Pulse proteins
Create exciting new food products that are highly nutritious and protein-enriched with our range of pulse concentrates.
Sustainably-sourced VITESSENCE™ Pulse proteins can boost the nutritional profile of your formulations and help you achieve claims such as ‘high protein’ or ‘source of protein.’
Boost protein in your food and beverages with minimal impact on taste
The newest additions to this range, VITESSENCE™ CT Pulse proteins, have a “clean flavour profile”, which allows food manufacturers to formulation across a wide range of applications, without altering taste.
Our ‘clean taste’ pulse-based proteins impart a neutral flavour and are ideal for applications that require a delicate balance of flavours.
Use pulse-based proteins to deliver healthy, great tasting food
Naturally gluten-free and based on plant protein, our pulse proteins can be used to enrich a wide range of new and differentiated products such as baked goods, beverages, dairy, snacks, cereals and meat substitutes.
Pulse proteins provide a good alternative source of protein and are perfect for consumers who aim to reduce their meat consumption.
VITESSENCE™ Pulse protein concentrates allow you to create products which can be labelled ‘source of protein’ or ‘high in protein’.
Sustainably sourced from chickpea, faba bean, yellow lentil and yellow pea Ingredion’s wide range of pulse flours and protein concentrates are suitable for a variety of applications from bakery products, snacks and cereals, pasta, batters and breadings to meat substitutes.
- NUTRITIOUS - highly nutritious, protein-rich plant protein
- CLEAN LABEL - additive free
- GLUTEN-FREE - free from gluten
Find out more about our new Pulses ingredients by downloading the factsheet below
VITESSENCE™ Pulse proteins
Derived from pea, lentil and faba beans (commonly known also as broad beans) VITESSENCE™ Pulse protein concentrates allow you to create products which can be labelled ‘source of protein’ or ‘high in protein’.