• protein content not less than 50% on dry matter
• hydration 1:3.5, hydration time 5-10 min
• used as a partial replacement for meat raw materials (up to 40% in hydrated form, depending on the product and recipe)
• appearance – flakes, structurally compatible with muscle fibers
• granulometry up to 3 mm in the form of flakes of a fibrous structure
• has a high nutritional value of the protein, which is similar in amino acid composition to the proteins of muscle tissue, which provides a complete replacement of meat raw materials in the recipes of these products

Application:

chopped semi-finished products, semi-finished products in dough, sausage group.

• high protein content – min. 50%
• made from Russian soybeans, non-GMO
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince, 20-40 mm – chuncks, “balls”, “beef stroganoff”, etc.
• hydration degree — 1:3 – 4.2; hydration rate at t = +2-4°С — 12-15 min (“minced meat”), 30-40 min (for a larger fraction, i.e. “beef stroganoff”)
• dense, elastic structure
• perfectly absorbs taste and imitates the structure of meat
• competitive and affordable price

Application

• sausages
• canned foods
• frozen semi-finished foods
• instant soups/noodles

• high protein content min 45% and affordable price
• hydration rate — 1:3, hydration time — 10 min (t= +2-4°С)
• made from Russian non-GMO soy
• thanks to vegetable fibers in the composition, it’s able to form viscous structures, reducing the amount of additional ingredients in the recipe
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince
• oil-holding capacity not less than 135%
• dense texture

Application

• sausages
• canned foods
• frozen semi-finished products
• noodles and instant foods

•  alternative to soy texturate for soy-free products
• fits perfectly into semi-finished poultry and fish products due to the light color
• thickens the structure of products
• made from Russian non-GMO wheat
• various colors (TR1 — beige, TR2 — grey) and granulometry are available 1-4mm, 3-5mm
• protein content — 10%
• hydration degree — 1:3 – 4
• hydration rate — 20-40 min (t= +2-4°С)

Application:

• chilled and frozen semi-finished products (nuggets, patties, fish sticks)
• instant soups and noodles
• pates and liverwurst sausages

• alternative to soy or wheat texturate
• doesn’t contain soy or wheat, hypoallergenic
• protein content no less than 23%
• hydration degree — 1:3-4
• hydration rate — 15-20 мин (t= +2-4°С)
• made from Russian non GMO yellow pea
• low glycemic index
• lack of pronounced legumes aftertaste
• rich on vitamins, minerals, contain valuable amino acids

Application

• meat and fish semifinished foods
• plant-based meat and fish alternatives

• alternative to soy and wheat texurates
• hypoallergenic, doesn’t contain soy or gluten
• neutral taste and odour (absence of legume aftertaste)
• starch content minimum 60%
• protein content minimum 18%
• high water-binding capacity — 1:3
• made from Russian non-GMO yellow pea