Ingredion has launched a range of pea and faba bean concentrates, called Vitessence Prista.

Vitessence Prista helps product manufacturers improve the taste and nutritional profile of non-soy-based products. Ingredion said that the range does not give a plant flavour, bitter taste or uncontrolled microbial levels, which are often in dry-milled products.

Ingredion’s proprietary process allows expanding the reach of solutions into dairy alternative yogurt, cheese, drinks, ice cream, nutrition mixes, vegan sauce and dressings, bakery, snacks, pasta, batters and breading applications. Vitessence Prista can also achieve “higher quantities of plant protein in their solutions without impacting the flavour,” said the company.

Esra Akmanli, business development manager platforms at Ingredion, Europe, said: “Consumers are more likely to try brands with claims of ‘natural’ and ‘healthy’ ingredients, such as ‘protein’, ‘plant-based’ and ‘gluten-free’. With Vitessence Prista, formulators can develop products that boast a delightful balance with an improved taste profile, lighter colour, low microbial count and superior functionality to meet consumer needs for products that truly delight. “

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