Arise® 5000 provides functional benefits to a wide range of bakery and other flour-based food products: Reduce fat absorption, Increases moisture retention, Increases dough extensibility, Reduces mix time, Adds texture, Maintains dough quality, Increases yield.

In bakery applications, Arise® 5000 benefits dough processing through reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry and cell structure.

In batter and coating systems, Arise® 5000 performs as a moisture and fat barrier due to its unique film-forming properties that increase product yields, enhance crispness and extend product shelf life.

Arise® 5000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.

ProTerra® 1200 Series is a dry, unflavored, textured, wheat protein. ProTerra® 1200 Series is kosher certified. 

PROTERRA® 1200 SERIES BENEFITS

It can be used to fully replace meat in the formulation of vegetarian products, or it can be used as an extender in processed meat and poultry products. It mimics the texture and mouthfeel of meat when rehydrated.

ProTerra® 1350 is a dry, unflavored textured wheat protein. ProTerra® 1300 is kosher certified. 

PROTERRA® 1350 SERIES BENEFITS When hydrated, it can be used to replace meat in the formulation of vegetarian products, or it can be used to enhance a wide range of meat, poultry and seafood products.

Fibersym® RW is a resistant wheat starch, that has a low water-holding capacity that allows for enhanced crispness and ease in formulating higher levels of inclusion to achieve labelling benefits. Provides a smooth texture, neutral flavour and white colour, to a nearly invisible source of fiber.

Fibersym® RW allows formulators to boost the fiber content and to lower calories of a diverse line of food products while delivering health benefits to consumers. It also can be produced as a gluten-free ingredient, providing additional flexibility in food product development.

Fibersym® RW can use in applications include:

- Bakery products

- Pasta

- Nutritional food products to boost fiber content

- Snack foods

- Batter products to enhance crispness

- Breakfast cereals to increase bowl life 

- Maintain crispness

- Nutritional products targeting controlled glucose release