Ingredion adds new plant-protein products
VITESSENCE Pulse 1853 pea protein isolate and PURITY P 1002 pea starch are sustainably sourced from North American farms, enabling food and beverage manufacturers to create innovative plant-based food and beverages.
Commenting at a live virtual event celebrating the opening of the facility, Jim Zallie, Ingredion’s president and chief executive officer, said, “I am incredibly proud of this milestone and our employees, particularly the team in Nebraska, who rallied together to make today a reality. We are committed to shaping the future of plant-based food — and we're continually investing to help our customers formulate and innovate in this rapidly developing space. I am confident that by working together, we will fulfill our purpose of bringing together the potential of people, nature and technology to make life better.”
The new pea isolate and pea starch add to the company’s portfolio of plant-based proteins and ingredients, which includes the plant protein concentrates and flours produced in Vanscoy, Saskatchewan.
“The addition of higher protein pulses capitalizes on our ability to help our customers deliver consumer-preferred food and beverages to global markets. By combining our expertise and product formulation capabilities with high-quality ingredients, we are well positioned to be a reliable supplier supporting our customers with breakthrough, innovative plant-based solutions,” said Jorgen Kokke, Ingredion’s executive vice president and president, Americas.
VITESSENCE Pulse 1853 pea protein isolate offers 85% protein (dry basis) to heighten protein content across a wide variety of applications and does not label as a major allergen. Sourced in North America and produced at the South Sioux City facility, the pea protein isolate enables manufacturers to meet consumer demand for increased protein delivery, clean labels and sustainable sourcing.
PURITY P 1002 native pea starch combines versatility and clean label appeal to deliver just-right texture for applications as diverse as plant-based cheese alternatives, gelatin-free confectionery and gluten-free baked goods.
