Food IngredientsPlant Proteins

Lupin protein

  • Excellent emulsification properties
  • Provide good yellow coloring in a natural way
  • Enhancing aroma (hazelnut type)

Pea protein

  • Ηigh quality pea protein
  • Up to 86% of protein content

Typical applications include:

      • Ice cream
      • Vegan products
      • Cereal bars

Wheat Protein (hydrolyzed) 

  • Ηigh quality protein from wheat
  • Up to 85% of protein content
  • Does not affect the rheological characteristics of the products such as gluten
  • Neutral flavor
  • Especially used for bakery products & low-carb food
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polypan proteins
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polypan proteins 2

Food IngredientsDairy Proteins

Whey proteins (WPC- WPI) – Total milk protein (TMP)

  • Whey proteins have a positive impact on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials and thus production costs.

Whey proteins can be used in

    • Meat emulsion products
    • Low-fat products
    • Yoghurts / ice creams
    • Cheeses
    • Bakery and confectionery products
    • Whey drinks