PRO-POWDER PORTFOLIO
Grow your protein potential with high-quality plant-based ingredients
Download the technical data sheets
Discover the PRO-POWDER range of plant-based ingredients that Reire are supplying to help your customers meet their sustainability goals.
Main benefits
Plant-based proteins are growing in popularity among consumers thanks to their nutritional benefits and their potential to represent an alternative to animal-based protein sources. These proteins are abundant in nature, relatively low-priced and not higly allergenic and thus especially valued by the consumers who want to promote environmental awareness and contribute to sustainable food systems. As shown by the numbers, the consumption of these proteins has grown by 7% globally.
More specifically, the production and consumption of plant-based proteins allows farmers and food/feed manufacturers to cut production costs and achieve significant environmental benefits: high-protein farming techniques (leguminous plants) increase the levels of nitrogen in the soil and play a crucial role in a more eco-friendly production cycle.
Plant-based proteins are of great importance in terms of technological and functional features: emulsifying, foaming, air-entering and gelling power and/or liquid retention properties. All these properties make plant-based proteins ideal for meat analogues, drinks, alternative pasta lines, bakery and cereal-based products.
The main sources of plant-based proteins include cereals, nuts, oil seeds and legumes (both fresh and dry). Their protein content range can vary from 6% to remarkably worthwhile values of 45%.
PLANT-BASED PROTEIN INGREDIENTS PORTFOLIO
Reire has identified a wide range of plant-based protein ingredients from various botanical species, which represent a valuable alternative to animal-based protein sources from a nutritional standpoint (milk powder and milk derivatives).
These innovative ingredients can help us support food and drinks manufacturers through the relevant market trends (nutritional fortification, sustainability and lower consumption of animal-based proteins).
Chickpea, fava bean, yellow lentil, pea and sunflower.
Legume high protein flours have a high satiating power and their carbohydrate content is lower than wheat flour’s. They are especially used to partially replace wheat flour in leavened products and to increase the end product’s protein intake. These flours, as well as cutting calories, can well preserve sensory attributes (smell, colour and taste) of the end product.
Some protein flours are not suitable for people suffering from favism
| Proteins | 48-58,8% |
| Fibres | 3,2-23% |
| Fat | 3,8-9,1% |
| Appearance | Fine powder |
| Applicazioni | Variable depending on the flour type.
|
Fava, rice, pea and soy proteins isolate.
Oat, wheat, pumpkin and soy proteins concentrate.
Oat, wheat, pumpkin and soy proteins concentrate.
Isolate and concentrate plant-based proteins are the key ingredients to the current challenges that the food industry is currently facing. They can valuably help companies meet the growing demand for vegan and vegetarian products, as well as to improve their end products nutritional profile.
Add fibres, proteins, vitamins and mineral salts to your products thanks to isolate and concentrate plant-based proteins. Discover protein benefits, their versatility and positive impact on your products.
Some types of proteins contain allergens: SOY, GLUTEN, LUPIN
| Proteins | 56-90% |
| Fibres | 0,5-18% |
| Fat | 0,4-9,8% |
| Appearance | Fine powder, medium-fine powder |
| Applicazioni | Variable depending on the protein type.
|
Textured pea, oat, soy, pea+fava beans, oat+pea+wheat, and oat+corn proteins.
Textured plant-based proteins can have different characteristics depending on the origin, protein content, and granule shape. There are different types of textured vegetable proteins on the market that can be consumed as they are produced (after being well-cooked) to replace conventional meat in vegan or vegetarian diets, or used as ingredients in the food industry to make a variety of meals.
Some types contain allergens: SOY, GLUTEN.
Some textured plan-based proteins are not suitable for people suffering from favism.
| Proteins | 32-73% |
| Fibres | 8,4-16,5% |
| Fat | 1-9% |
| Appearance | MINI CYLINDERS, Ø 2 mm, L 2.5 mm; Rigid and crunchy structure; Color: beige CYLINDERS, ⌀ 4 mm, 8-14 mm; Rigid and crunchy structure; Colour: light cream-beige. CHUNKS, L 8-19 mm; Rigid and crunchy structure; Colour: light cream-beige. CHUNKS, L 5-25 mm; Rigid and crunchy structure; Colour: light cream-yellow. MINI BALLS, Ø 2 mm; Rigid and crunchy structure; Colour: beige. BALLS/CYLINDERS, Ø 4 mm; Light and crumbly structure; Colour: light cream-beige. FLAKES, 1-4 mm; Light and crumbly structure; Colour: light cream-beige. |
| Applications | Variable depending on the textured vegetable protein type.
|
Farine convenzionali
Farine di ceci, fava e lenticchie rosse con un contenuto proteico dal 17% al 26%
Farine ad alto contenuto proteico
Farine di ceci, fava, lenticchie gialle, pisello e girasole con un contenuto proteico dal 50% al 60%.
Proteine vegetali concentrate ed isolate
Proteine isolate di fava, riso, pisello, soia con un contenuto proteico dal 80% al 90%.
Proteine concentrate di avena, grano, zucca, soia con un contenuto proteico dal 56% al 70%.
Proteine vegetali testurizzate
Testurizzati di pisello, avena, soia, pisello+fava, avena+pisello+frumento, avena+mais con un contenuto proteico variabile da un minimo del 33% ad un massimo di c.a. 70%.
